On first impression, Tocino Iberico Bellota may not be much to look at. But this block of pork backfat is densely packed with the juicy, acorn-rich flavors of the revered Iberico breed. Considered the "Wagyu Beef of pork," Iberico is layered with intramuscular fat that imbues the meat with a more complex and exquisite flavor than regular pork. What's more, "Bellota" (meaning "acorn" in Spanish) denotes a pig raised on an acorn-rich diet on the "dehesas" or meadows of the Spanish countryside, lending the meat an irresistibly sweet nuttiness that has befitted Spanish kings for centuries. This creamy, rich backfat can be used like lard and other fats, lending its exceptional Iberico pork flavor to fried and sauteed foods. It has a moistening effect on game meats like venison (preventing them from drying out during cooking), can be marinated and cured to create the Italian salumi lardo, or can be incorporated into pates, rillettes, sausages and other charcuterie recipes. Whatever you use it for, it's hard to imagine a block of fat more sumptuous!