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Iberico Kidney
Our Iberico pork kidney is a traditional nose-to-tail cut known for its smooth texture and mild, mineral richness when properly prepared. Sourced from slow-raised Iberico pigs, this kidney benefits from careful handling and the breed’s superior fat quality, resulting in a cleaner, more refined flavor than conventional pork kidney.
When trimmed and soaked, Iberico kidney becomes tender and balanced, making it ideal for quick sautés, classic steak-and-kidney–style dishes, pies, or rustic braises. It pairs beautifully with aromatics, butter, herbs, and acidity, allowing the flavor to remain savory without being overpowering.
A respected cut in Old-World cooking, Iberico kidney is perfect for those exploring traditional preparations and honoring the whole animal.
Suggested Uses:
• Sautéed with butter, garlic, and herbs
• Steak-and-kidney–style dishes
• Savory pies and pastries
• Rustic braises or stews

Iberico Kidney

PriceFrom $7.38
$25.00 per 1 Pound
Quantity

  • Iberico Kidneys à la Ferme

    French Farmhouse–Style with Mustard & Herbs

    This is a traditional French farmhouse preparation designed to showcase Iberico kidneys at their best — quickly cooked, richly savory, and clean in flavor. When handled properly, kidneys are tender and meaty, not overpowering.

    This recipe is about confidence, not apology.

    Serves

    2–3 people

    Ingredients

    • 179 FarmS Iberico pork kidneys

    • Milk or lightly salted water (for soaking)

    • Kosher salt

    • Fresh cracked black pepper

    • 2 tbsp butter

    • 1 tbsp olive oil

    • 1 small shallot, finely diced

    • 2 cloves garlic, minced

    • ¼ cup dry white wine or brandy

    • 1 tbsp Dijon mustard

    • 1–2 tbsp heavy cream (optional, but traditional)

    • Fresh thyme or parsley, finely chopped

    Preparation (Essential for Best Flavor)

    • Trim thoroughly

      • Remove all exterior fat and connective tissue.

      • Split kidneys open and remove the inner white core.

    • Slice into ½-inch pieces.

    • Soak in milk or lightly salted water 1–2 hours, refrigerated.

    • Drain, rinse, and pat completely dry.

    This step ensures a mild, clean flavor and tender texture.

    Cooking Instructions

    (Cook quickly — this is key.)

    • Heat butter and olive oil in a skillet over medium-high heat.

    • Add kidney pieces in a single layer.

    • Sauté 60–90 seconds per side, just until lightly browned.

    • Remove kidneys from pan and set aside.

    • Lower heat slightly and add shallot; cook until softened.

    • Add garlic and cook 30 seconds.

    • Deglaze with wine or brandy, scraping the pan.

    • Stir in Dijon mustard and cream (if using).

    • Return kidneys to pan just to warm through — do not overcook.

    • Season with salt, pepper, and finish with fresh herbs.

    Texture & Flavor

    • Texture: tender with a slight, pleasant bite

    • Flavor: savory, meaty, and balanced

    • Finish: rich but not heavy

    Serve With

    • Crusty bread

    • Mashed potatoes or pommes purée

    • Egg noodles

    • Simple greens dressed with vinaigrette

    Why This Works for Iberico

    • Iberico kidneys are larger and cleaner-flavored

    • Milk soak removes harshness

    • Butter and mustard complement natural richness

    • Fast cooking preserves tenderness

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