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Rubia Gallega Sirloin Steaks – Legendary Flavour, Spanish Excellence

Please note these steaks are frozen. 

Rubia Gallega sirloin steaks are a cut above—literally. Raised in the green, rain-swept pastures of Galicia in northwest Spain, Rubia Gallega cattle (the “Galician Blonde”) are an ancient breed celebrated for their exceptional flavour and natural marbling. These cattle are reared slowly and live up to 8 years or more, allowing the meat to develop a richness and complexity unmatched by conventional beef.

The sirloin cut is juicy and full-flavoured, with the perfect balance of tenderness and savoury depth. When seared simply, it delivers a mouthwatering experience: bold, buttery, and infused with the unique character of its Atlantic terroir.

Simple Spanish Steak Plate
A fuss-free way to let the beef shine:

Ingredients:

• 1 Rubia Gallega sirloin steak

• Olive oil

• Sea salt flakes

• Piquillo peppers

• Marinated olives

• Thin-cut chorizo

• Rustic bread or crackers

Method:
Let the steak come to room temperature. Heat a cast-iron pan until very hot. Rub the steak with olive oil and sear for 2–3 minutes on each side for medium-rare. Rest for 5 minutes, then slice thinly against the grain. Serve with warmed piquillo peppers, a handful of marinated olives, and slices of chorizo. Pair with rustic crackers or crusty bread.

Wine Pairing:
For a perfect match, pour a glass of bold Spanish red—try a Tempranillo from Ribera del Duero, a rich Garnacha from Aragón, or a structured Montsant. These wines complement the beef’s umami depth and balance its buttery richness.

Available in limited quantities. This is steak the Spanish way—elegant, full of soul, and utterly unforgettable.

These incredible Ibérico pork chops are a true delicacy—rich, tender, and full of flavour. Cut from purebred Ibérico pigs, known for their beautifully marbled meat and natural acorn-fed diet, these bone-in chops bring the unmistakable depth and character of Spanish pork to your kitchen.

What sets Ibérico pork apart is its unique fat composition. The intramuscular fat melts gently during cooking, infusing the meat with buttery texture and a complex, nutty flavour that simply can’t be matched. These chops are thick-cut, allowing for a gorgeous golden sear on the outside while keeping the inside juicy and tender.

Whether you're grilling, pan-searing, or roasting, a little salt and high heat are all you need to let the quality shine. Serve them with roasted vegetables, a simple Spanish-style salad, or just a drizzle of good olive oil—these chops don’t need much to make a statement.

Perfect for a special dinner or weekend feast, Ibérico pork chops are a standout choice for anyone who appreciates premium meat with authentic Spanish character. Quantities are limited, so grab them while you can and bring home one of Spain’s most prized culinary traditions.

Now available in multiple sizes, our Ibérico pork belly brings a whole new level of flavour and richness to your kitchen. Cut from free-range, acorn-fed Ibérico pigs raised in Spain’s dehesas, this pork belly isn’t just marbled – it’s magic. The fat is silky, nutty, and deeply infused with flavour thanks to the pigs' unique diet of bellotas (acorns) and herbs, giving the meat a depth you simply won’t find in conventional pork.

Whether you're roasting it low and slow for that crispy, golden crackling or slicing it thin and searing it on a hot grill, Ibérico pork belly is versatile, indulgent, and undeniably impressive. It’s ideal for tapas, BBQs, or an unforgettable main course that’ll have everyone asking for seconds.

Each cut is expertly butchered and vacuum-packed for freshness, making it easy to portion, store, and prepare. Choose from smaller cuts for a tapas-style dinner or go big for a show-stopping roast. However you cook it, you’re in for a juicy, umami-rich experience that’s unmistakably Spanish.

Easy Spanish-Style Ibérico Pork Belly

Ingredients (all available at Spanish Pig):
– 500g Ibérico pork belly
– Spanish sea salt
– Pimentón de la Vera (smoked paprika)
–Anchovy stuffed olives (chopped)
– A splash of Jaén Picual extra virgin olive oil
– Roasted piquillo peppers (for garnish)

Instructions:

Preheat oven to 300°F (150°C).

Score the pork belly skin, rub with olive oil, salt, and paprika.

Roast for 2.5–3 hours until tender, then crank heat to 450°F (230°C) for 20 minutes to crisp the skin.

Top with chopped olives and piquillo peppers. Serve with crusty bread and a glass of Rioja!

Que aproveche 

Lágrimas Ibéricas are one of Spain’s wonderful lesser-known butcher’s cuts. Their name translates as “tears”, describing the long, narrow pieces of Ibérico pork found between the ribs. Known in English as pork rib fingers, these richly marbled pieces have the remarkable depth of flavour that makes fresh Ibérico pork a favourite in Spanish kitchens.

Unlike ordinary lean pork, lágrimas contain fine seams of intramuscular fat that soften as they cook. The result is exceptionally succulent meat with delicious golden edges when prepared over a barbecue, plancha or in a cast-iron pan. A generously sized piece makes a beautiful main course, shared between diners or served as part of a Spanish grill.

Keep the preparation straightforward. Pat the meat dry, season with sea salt and black pepper, then sear to build colour. Continue cooking until the pork is safely cooked through, checking with a meat thermometer, and rest before slicing. Serve with good olive oil, rosemary and a little lemon, alongside patatas bravas, roasted piquillo peppers or pan con tomate.

Sold as ONE substantial raw, boneless Ibérico pork piece, approximately 500–550 g per pack. These are natural butcher’s cuts, so individual weights vary. The original supplier invoice gives an average of approximately 536 g per piece. Supplied frozen; thaw in the refrigerator and follow the individual pack label for net weight, storage and use-by information. PERISHABLE: urgent temperature-controlled shipping is required outside Toronto M postal codes. Product images are AI-generated illustrations and cooking suggestions, not photographs of the exact piece supplied.