Most of the meat lovers would die for the Wagyu beef, however, the world-renowned chef Jose Pizarro who has three restaurants located in London, says he enjoys the Iberica Presa more than the Wagyu beef.
The pork meat is melting in your mouth with the rich nutty aroma, Jose says, he would serve the meat in “medium rare, but it’s somewhere between pink and red. Maybe it’s blushing”.
In general, the acorn-fed Iberico pig contains marbling of intra-muscular fat which makes the meat as juicy as a sirloin beef steak. And at least the acorn-fed Iberico pig is roaming free in the woods in Spain and raise organically, no worry by serving it in medium rare.
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In fact, there are many scientific researches show that the trichinosis will be killed when the temperature is higher than 140°F according to the National Pork Board.
In addition, here is the report suggested by the National Pork Board in 2014, which is responsible for overseeing the provision of consumer information, performing industry-related research and promotion of pork.
The report shows that most of the pork can be cooked in medium rare. The internal temperature of the pork can be served at 145°F-160°F or (60°C-70°C) same as beef and lamb.
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