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Iberico Hearts
Our Iberico pork heart is a lean, deeply flavorful cut prized for its firm texture and rich, beef-like character. Slow-raised Iberico pigs produce hearts that are clean-tasting, dense, and incredibly versatile in the kitchen.
Unlike many organ meats, pork heart is mild and approachable, making it an excellent entry point for nose-to-tail cooking. It shines when sliced thin and quickly seared, grilled over high heat, braised low and slow, or diced for stews and skewers. Nutrient-dense and protein-rich, it delivers both substance and flavor without heaviness.
This is a traditional cut valued across cultures — simple, honest, and deeply satisfying when prepared with care.
Suggested Uses:
• Thin-sliced and pan-seared or grilled
• Braised with herbs, garlic, and wine
• Skewered and grilled (anticuchos-style)
• Diced for stews or rustic dishes

Iberico Hearts

PriceFrom $11.37
$22.73 per 1 Pound
Quantity

  • Brazilian-Style Grilled Iberico Hearts

    Charred • Juicy • Simply Seasoned

    In Brazilian churrasco tradition, hearts are cooked hot and fast, seasoned simply, and sliced thin. When done right, they’re tender, beefy, and incredibly satisfying — not “organ-y” at all.

    Serves

    4–6 people (as small plates or skewers)

    Ingredients

    • 1–2 Iberico pork hearts

    • Coarse kosher salt (or flaky sea salt)

    • Fresh cracked black pepper

    • 1–2 tbsp olive oil (optional)

    • Optional finishing touches:

      • Chimichurri

      • Lemon wedges

    Prep (Important, but Simple)

    • Trim the heart

      • Remove excess fat, vessels, and connective tissue.

      • Open the heart and rinse away any clotted blood.

    • Pat completely dry.

    • Slice into:

      • 1–1½ inch chunks for skewers

      • or thick steaks (½–¾ inch) for direct grilling

    • Lightly coat with olive oil (optional).

    • Season generously with salt and pepper.

    Grilling Instructions

    Grill Setup

    • Very hot grill (450–500°F)

    • Direct heat

    • Clean, well-oiled grates

    Cook

    • Grill over direct heat:

      • 2–3 minutes per side for steaks

      • 3–4 minutes total, rotating skewers for even char

    • Aim for:

      • Good char outside

      • Medium to medium-rare inside

    ❗ Do NOT overcook — hearts become tough if taken too far.

    Rest & Slice

    • Rest 5 minutes.

    • Slice thin against the grain.

    Serve

    • Finish with flaky salt

    • Optional drizzle of chimichurri

    • Lemon squeeze if desired

    Serve hot, straight off the grill.

    Texture & Flavor Notes

    • Texture: firm but tender

    • Flavor: rich, beefy, clean

    • No strong organ taste when cooked correctly

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