The Iberico cuts differ by where they sit on the pig, and that decides how you should cook them: belly strips for the grill and char siu, collar for steaks and shabu, spare rib cubes for a slow braise, jowl for hard searing, and jamón for the board, no cooking at all. Miss A's Handpick Fine Food is a Singapore premium grocer founded in 2017, online at missa.sg with a store at 421 East Coast Road. Our Iberico range comes from the Spanish Iberian black pig, each cut labelled as its own product page describes it. This is the cut-by-cut decoder; if you want help choosing and building an order, our Iberico buying guide is the companion piece.
Belly strips — the all-rounder
The Spanish Iberico Pork Belly Strips come as a 500g pack of two pieces, with the rich marbling and succulent texture the product page promises. Fat and lean run in layers, so the cut forgives almost any cooking method: grill it, roast it, slow-cook it, or give it the Cantonese char siu treatment. If you buy one Iberico cut first, buy this one — it is the cut our own char siu recipe is built on, and the one that converts people.
Collar — one cut, two dinners
The collar sits at the top of the shoulder and carries fine marbling all through it. We stock it two ways. The Iberico Pork Collar Steaks (200g, two pieces) come from free-range Iberian pigs fed on acorns and hazelnuts, with a nutty flavour to match — sear them like a pork steak, a few minutes a side, and rest before slicing. The collar shabu (200g) is the same cut sliced thin for hotpot: seconds in the broth, no more, or the marbling melts away into the soup.
Spare rib cubes — the acorn-fed braise
This is the cut that carries the acorn story most clearly. The Spanish Iberico Pork Spare Rib Cubes (650g) come from free-roaming Iberian black pigs on an acorn-rich diet — the product page calls it "The Acorn-Fed Difference" — and it's a bestseller for a reason. The cubes want time, not heat: braise them low and slow until the meat gives, use them in a bak kut teh twist, or let them bubble away on a Sunday afternoon, the kind of slow dish that perfumes the whole flat. Acorn-fed fat renders sweet and nutty, and long cooking is where it pays off.
Jowl — the cook's cut
Jowl is the cheek — 500g of rich marbling with a springy bite unlike any other cut on the pig. Slice it thin and grill it hard — a dry, ripping-hot pan or over charcoal — until the edges char and curl; it eats like a cross between belly and bacon, and it is rich enough to want something sharp and pickled alongside. It's the cut regulars ask for by name.
Jamón Ibérico Cebo — no cooking required
The Jamón Ibérico Cebo slices (300–350g) come from 75% purebred Iberico black pigs on a natural grain feed — that is what cebo means — slow-cured, with a nutty sweetness. One note, in the interest of plain dealing: our jamón is grain-fed (cebo), not acorn-fed, and we label it exactly as it is. Serve it at room temperature with good bread and let it be dinner's opening act.
Putting a basket together
The natural way to shop this shelf is across the week: belly strips for Friday's grill, rib cubes for Sunday's braise, a pack of jamón for whoever is cooking. A mixed Iberico order like that crosses the $150 line where standard delivery turns free. Browse the full range in the Premium Meat collection and the Meat collection.
FAQ
Is all Iberico pork acorn-fed?
No. On our shelves, the spare rib cubes and the collar steaks are the cuts whose pages describe acorn feeding (acorns and hazelnuts for the collar steaks). The Jamón Ibérico Cebo is grain-fed and slow-cured — cebo means grain-fed. Check the cut, not just the headline word.
Which Iberico cut should I try first?
The belly strips. They're the most versatile cut we stock — grill, roast, slow-cook or char siu — and the marbling makes them forgiving while you learn how Iberico behaves in the pan.
What's the difference between the collar steaks and the collar shabu?
Same cut, different format. The steaks (200g, two pieces) are for searing and slicing; the shabu (200g) is sliced thin for hotpot and cooks in seconds. Buy the steaks for a pork-steak dinner, the shabu for steamboat night.
