Mevalco, the home of fine Spanish foods, has expanded its premium Bellota Ibérico Pork collection, giving chefs access to an even wider range of Spain’s most exceptional, flavour rich cuts.
Already a long-established specialist in acorn fed Ibérico and one of the UK’s key importers of Bellota meat, Mevalco is now introducing new, chef driven cuts that deliver outstanding flavour and value for money.
This collection is exclusively Bellota (acorn fed) Ibérico. The pigs roam freely for most of their lives in the Spanish dehesa, with around one hectare of oak dotted pasture per animal. Their natural, acorn rich diet and constant movement create the distinctive intramuscular marbling that gives Bellota pork its sweet, nutty aroma and remarkable tenderness – the hallmarks chefs expect from true Bellota.
A key differentiator is the fat profile. Bellota Ibérico fat is naturally rich in oleic acid, the same monounsaturated fatty acid found in extra virgin olive oil. This gives it a clean, delicate taste and a low melting point, so it gently bastes the meat from within during cooking. For health-conscious diners, it’s a fat widely recognised as more “Mediterranean” in character than typical animal fats, supporting a more favourable balance of cholesterol when enjoyed as part of a balanced diet.
Building on Bellota cuts that are already well known and loved in the UK – such as pluma, presa, secreto, solomillo (tenderloin) and carrilleras (cheeks) – Mevalco is now extending the range with three new, more “cheffy” cuts: Lagarto, Tapilla, Mogote and Abanico. These bring exciting menu possibilities at attractive price points, without compromising on provenance or eating quality.
Now available:
Bellota Lagarto
A long, slender strip of meat with beautiful marbling. Lagarto offers a perfect balance of tenderness and bite, ideal for quick searing, charcoal grilling or slicing for small plates. It delivers an immediate hit of pure Bellota flavour and excellent value for money.
Bellota Mogote
Taken from the upper neck, Mogote is naturally marbled and intensely flavoured. Its juicy texture makes it a standout choice for roasting or grilling, especially where deep, savoury character is required.
Ibérico Tapilla
A richly flavoured, traditional cut, highly valued across Spanish cuisine for its character and versatility. Tapilla works beautifully grilled medium rare, sliced for sharing, or as part of modern small plate formats – offering chefs a serious Bellota story at a very competitive portion cost.
Bellota Abanico
A thin, fan shaped cut that wraps around the ribcage, prized for its exceptional marbling and richness often compared with Wagyu. Abanico shines over charcoal or a plancha, crisping on the outside while staying juicy within – a true chef’s cut at a very accessible cost.
Bellota Presa
One of the most sought after Ibérico cuts, Presa is rich, succulent and full bodied. Versatile and elegant, it is perfect for grilling, roasting or slicing thinly for tapas and tasting menus.
Speaking of the extended range, David Menendez, Mevalco’s managing director says:
“We’ve been working with acorn fed Ibérico for many years, and Bellota is at the heart of what we do. These pigs live freely in the dehesa, with space to roam and feed on acorns – and you can taste that in every cut.
“The fat is naturally rich in oleic acid, so it melts cleanly, seasons the meat from within and gives that unmistakable nutty sweetness chefs love. With these new cheffy cuts like Lagarto, Tapilla and Abanico, we’re giving kitchens more ways to put true Bellota on the menu – with the texture, flavour and marbling you’d expect, but at price points that work across tasting menus, specials and à la carte.”
Mevalco’s suppliers use state of the art facilities with vacuum packaging, temperature control and full farm to table traceability, guaranteeing consistency and integrity in every delivery.
Mevalco’s full Bellota Ibérico Pork collection is available now in a range of formats.
