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Iberico Heritage Medallions
Our Iberico pork testes are a traditional nose-to-tail cut valued in many cultures for their delicate texture and mild, clean flavor. Sourced from slow-raised Iberico pigs, this cut benefits from the breed’s superior fat quality and careful handling, resulting in a tender, versatile ingredient when prepared properly.
When peeled, soaked, and cooked, the texture becomes soft and custard-like, making it ideal for light breading and frying, sautéing, or incorporating into classic preparations inspired by ranch, Mediterranean, and Old-World cuisines.
This is a cut for adventurous cooks, chefs, and those committed to honoring the whole animal — nothing wasted, everything respected.
Suggested Uses:
• Lightly breaded and pan-fried
• Sautéed with garlic, herbs, and citrus
• Traditional ranch-style preparations
• Nose-to-tail tasting menus

Iberico Heritage Medallions

PriceFrom $23.70
$30.00 per 1 Pound
Quantity

  • Iberico Farmhouse Oysters

    Crisp Outside • Tender Inside • Nose-to-Tail Classic

    Iberico Farmhouse Oysters are a traditional, farm-style delicacy made from a lesser-known cut that shines when cooked simply. When prepared correctly, they’re mild, tender, and incredibly satisfying — closer to a pork cutlet than an organ meat.

    This recipe keeps things familiar, comforting, and unintimidating.

    Serves

    2–4 people (as an appetizer or shared plate)

    Ingredients

    • .75 –1½ lbs Iberico Farmhouse Oysters

    • Milk or buttermilk (for soaking)

    • Kosher salt

    • Fresh cracked black pepper

    • ½ cup all-purpose flour (or seasoned cornmeal)

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • Neutral oil or Iberico fat (for frying)

    • Optional finish:

      • Fresh parsley, chopped

      • Lemon wedges

      • Flaky sea salt

    Prep (Important Step)

    • Using a sharp knife, make a small slit and remove the outer membrane completely.

    • Slice into ½-inch thick medallions.

    • Place slices in milk or buttermilk and soak 1–2 hours in the refrigerator.

      • This softens the flavor and improves texture.

    • Drain and pat completely dry.

    • Season lightly with salt and pepper.

    Cooking Instructions

    1. Dredge

    • Mix flour, smoked paprika, and garlic powder.

    • Lightly dredge each medallion, shaking off excess.

    2. Pan-Fry

    • Heat oil or Iberico fat in a skillet over medium-high heat.

    • When oil shimmers, add medallions in a single layer.

    • Fry 2–3 minutes per side until golden and crisp.

    • Work in batches if needed — don’t crowd the pan.

    3. Finish

    • Transfer to paper towels briefly.

    • Sprinkle lightly with flaky salt.

    • Finish with parsley and a squeeze of lemon if desired.

    Texture & Flavor Notes

    • Exterior: crisp and golden

    • Interior: tender and creamy

    • Flavor: mild, savory, and pork-forward

    Serving Suggestions

    • With garlic aioli or mustard sauce

    • Alongside pickles or quick-pickled onions

    • On toasted bread as a small plate

    • As a bold appetizer for curious eaters

    Why This Works for Iberico

    • Iberico’s richness keeps the interior tender

    • Milk soak removes any harsh notes

    • Quick, hot cooking preserves texture

    • Simple seasoning lets the pork shine

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