Ibérico Pork Butt
Everyone's favorite cut - the butt. The pork butt comes from the thickest part of the pork shoulder and is a flavorful cut that is best used in dishes that allow for long slow cooking.
These pigs are raised hormone and antibiotic free and finished on a diet of acorns ensuring the flavor and nutritional profile that makes this some of the finest pork you'll ever taste.
Free shipping on orders $150+
It takes our butchery up to 2 business days to prepare your order. Once your order is ready you will receive a shipment confirmation.
Out of state orders ship Monday and Tuesday.
Northern & Southern CA orders ship Monday, Tuesday, & Wednesday.
Bay Area orders ship Monday through Friday.
Pick up hours are Monday-Thursday 8-5pm & Friday 8-3pm. You will receive a notice when your order is ready. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at firstname.lastname@example.org. We're happy to accommodate other pickup times.
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ABOUT THE RANCH
In Spanish, Encina means oak tree and bellotas means acorns. Both are an integral part of raising Ibérico pigs. The acorn finish is essential to the diet of the Ibérico pig to bring out the rich flavor and healthy fat profile. Until recently Jamon Ibérico de bellota was only raised and available in its native Spain.
Alberto Solis, originally from Spain, and Helmut Drews, originally from Colombia, joined forces to start Encina Farms and bring this legendary breed to Northern California. Focused solely on the Ibérico breed, they are raising their hogs on a 650+ acre farm in Middletown, California that has over 350 acres of oak woodlands. Alberto and Helmut employ traditional Spanish practices while leveraging new regenerative practices. The pigs are raised hormone and antibiotic free and finished on a diet of acorns ensuring the flavor & nutritional profile this breed is known for.
We believe in free range and humane farming, and use no antibiotics or hormones. At about 10 months of age, each pig is released in the oak woodlands, where it has plenty of land to explore, eating grasses, herbs, nuts, mushrooms, etc. and finishing on acorns. During the feeding season, each pig can consume acorns from as many as 40 oak trees and walk as much as 10 miles a day. Raising Ibérico pigs preserves our California oak woodlands, too, and rejuvenates the land.
- Alberto Solis & Helmut Drews