西班牙黑毛豬 豬柳｜每條約500g (Ibérico Pork Tenderloin)

西班牙伊比利亞黑毛豬豬柳（腰內肉），是整頭豬最嫩的部位，肉質細嫩多汁，脂肪少之餘帶有黑毛豬獨有的甘香。用來製作叉燒尤其出色，肉嫩而不柴。
Spanish Ibérico pork tenderloin, the most tender cut of the pig. Fine-textured and juicy, low in fat yet full of the distinctive rich flavour of Ibérico pork. It makes outstanding char siu that stays tender, never dry.

📦 產品規格 Product Details

• 部位 Cut：豬柳 Tenderloin
• 產地 Origin：西班牙 Spain（ElPozo Legado Ibérico）
• 重量 Weight：每條約 500g（原條出售）Approx. 500g per piece (sold whole)
• 單價 Unit Price：£30.50 / kg
• 包裝 Packaging：急凍真空包裝 Frozen, vacuum-packed
• 儲存 Storage：需冷藏於 -18°C 或以下 Keep frozen at -18°C or below
• 致敏原 Allergen：豬肉 Pork

⚖️ 秤重計價 Priced by Weight

下單時先以 500g（£15.25）計算。由於每條大小不一，到貨後會按實際重量重新計算，多退少補，差額於送貨時以現金或銀行轉帳結算。
You are charged for 500g (£15.25) when you order. As each piece varies in size, the final price is recalculated on the actual weight after delivery. Any difference (either way) is settled by cash or bank transfer on delivery.

🍳 推薦食法 Serving Suggestions

• 蜜汁叉燒 Honey-Glazed Char Siu：以叉燒醬醃過夜，焗至表面微焦再掃上蜜糖，黑毛豬豬柳肉嫩多汁，做出來的叉燒軟腍不柴。
  Marinated overnight in char siu sauce, roasted until lightly charred and brushed with honey. Ibérico tenderloin gives char siu that is tender and juicy, never dry.
• 香煎豬柳配蘋果醬 Pan-Seared Pork Tenderloin with Apple Sauce：切厚片香煎至兩面金黃，肉汁豐盈，配蘋果醬或芥末醬，簡單又體面的西式主菜。
  Cut into thick medallions and pan-fried until golden on both sides. Serve with apple sauce or mustard for a simple yet elegant main course.
• 日式生薑燒 Japanese Ginger Pork (Shogayaki)：切薄片以醬油、味醂及薑蓉炒香，鹹甜開胃，配一碗白飯就是滿足的一餐。
  Thinly sliced and stir-fried with soy sauce, mirin and grated ginger. Sweet, savoury and appetising, perfect with a bowl of rice.