Iberico pork comes from Spain’s Iberian black pig, and what sets it apart is marbling — fine ribbons of fat through the meat that keep it juicy even when you cook it like a steak. At Miss A, the Iberico case covers the cuts a home cook actually uses: belly strips for char siu and grilling, collar steaks and collar shabu for hotpot, spare rib cubes for braising, jowl, and sliced jamón for eating as it is. The word “Iberico” is the starting point, not the whole story — the cut and the feed decide what lands on your plate.
First, an honest word about acorns
“Acorn-fed” is the most famous phrase in the Iberico world — and one worth reading carefully, so here is exactly how it works on our shelves. Our Spanish Iberico Pork Spare Ribs Cubes come from free-roaming Iberian black pigs on an acorn-rich diet; that’s the product page’s own description, and it’s why the ribs braise up sweet and nutty. Our Iberico Pork Collar Steaks are described the same way — from free-range Iberian pigs that feed on acorns and hazelnuts, with a nutty flavour to match. The Jamón Ibérico Cebo, by contrast, is grain-fed (that’s what cebo means), slow-cured, from 75% purebred Iberico pigs — a different pleasure: deep, cured, ready to slice. We label each one as its page describes it, and we’d rather you know the difference than pay for a word.
The cuts, matched to dinner
- Belly strips (500g) — the versatile one. Marinate and grill, or do what our most-cooked Iberico recipe does with them (below).
- Collar steaks (200g, 2 pieces) — marbled enough to pan-sear like a pork steak and serve medium; the fat does the basting for you.
- Collar shabu (200g) — fine marbling sliced for hotpot; seconds in the broth, no more.
- Spare rib cubes (650g) — for braises, bak kut teh twists and slow Sundays. This is the acorn-fed cut, and long cooking is where it pays off.
- Jowl (500g) — rich and springy; slice thin, grill hard, eat with something sharp and pickled.
- Jamón cebo slices — no cooking at all. Room temperature, good bread, that’s dinner started.
The recipe to start with
Our Iberico Pork Belly Char Siu takes the belly strips and gives them the full Cantonese treatment — maltose-glossed edges, fat that renders into the glaze. It is the single best argument for why this pig is worth it.
Shop the cuts: Premium Meat collection · Meat collection. A basket that works: belly strips + spare rib cubes + a pack of jamón for the cook — Iberico three ways across one week, and comfortably over the free-delivery line.
FAQ
Which Iberico cut is best for beginners?
The collar steaks. Season, sear a few minutes a side, rest, slice. The marbling forgives small timing mistakes; the fat keeps the meat moist while you find your moment.
Is all Iberico pork acorn-fed?
No. On our shelves the spare rib cubes and collar steaks are the acorn-described cuts; the jamón cebo is grain-fed and slow-cured. Check the cut, not just the headline word.
Can Iberico pork be served slightly pink?
The collar steaks are commonly served blushing, like a beef steak — that is how the cut is enjoyed in Spain. Use a hot pan, rest the meat, and buy from a source you trust.
Buying Iberico pork in Singapore: quick answers
What is Iberico pork?
It is pork from Spain's Iberian black pig, raised for marbling — fine fat woven through the meat that keeps it juicy when cooked like a steak. At Miss A's the range covers the cuts a home cook actually uses: belly strips, collar steaks and collar shabu, spare rib cubes, jowl, and sliced jamón. 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.
Is all Iberico pork acorn-fed?
No — and the difference is on our labels. The spare rib cubes and collar steaks are the acorn-described cuts: their product pages describe free-roaming Iberian pigs on an acorn-rich diet, and free-range pigs feeding on acorns and hazelnuts respectively. The Jamón Ibérico Cebo is grain-fed — that is what cebo means — and slow-cured instead. We describe each cut the way its own page does, so you can choose knowing which is which.
Which cut should I buy first?
The collar steaks (200g, two pieces). Season them, sear a few minutes a side, rest and slice — the marbling is generous and the method is a steak method. For a slow weekend, the spare rib cubes braise beautifully; for no cooking at all, the jamón slices go straight to the table.
Can Iberico pork be served slightly pink?
The collar steaks are commonly served blushing, as they are enjoyed in Spain. Use a hot pan, rest the meat before slicing, and buy from a source you trust. Cuts for braising and hotpot, of course, are cooked through in their own time.
Where do I buy it, and what goes with it?
The cuts are in the Premium Meat collection at missa.sg, with delivery across Singapore — free over $150, otherwise $15, in a 3–7 PM window, Monday to Saturday. A good first basket: collar steaks, spare rib cubes, and a pack of jamón. The recipe our customers cook most from this shelf is the Iberico Pork Belly Char Siu on our recipe pages.
