We Butchered the ‘Wagyu of Pork’ (Then Ate Every Part)
The popular YouTube channel Fallow, run by London chefs Will Murray and Jack Croft, recently released a captivating video titled “We Butchered the ‘Wagyu of Pork’ (Then Ate Every Part)” (uploaded January 14, 2026). In it, the duo tackles one of the world’s most prized meats: a whole Iberico pig, the Spanish pata negra breed renowned for its extraordinary marbling, nutty depth of flavor, and melt-in-your-mouth texture—qualities that have earned it the nickname “the Wagyu of pork.”
Unlike standard commercial pork (often from younger, intensively farmed breeds like white Yorkshire crosses slaughtered at 6-7 months), Iberico pigs roam freely in Spain’s dehesa oak woodlands, feeding on acorns during the season. This diet, combined with their genetics and older age (typically 2-3 years), produces thick layers of intramuscular fat that renders slowly and evenly, basting the meat as it cooks. The fat melts at near-body temperature, creating a luxurious, buttery mouthfeel rarely found in other pork varieties.
Most Iberico pork never leaves Spain fresh. Instead, premium legs become world-famous jamón ibérico (aged hams), loins turn into lomo or caña de lomo, and much of the animal is cured for months or years. Fresh preparations of many cuts—especially from the head, shoulders, or lesser-known muscles—are uncommon outside specialized contexts. This video flips that script by sourcing a full Iberico carcass and committing to true nose-to-tail cooking.
Guided by expert butcher Ruadhán from high-end London supplier HG Walter, the team breaks down the entire pig from head to tail using traditional seam butchery techniques (separating muscles along natural seams rather than sawing through bones). Ruadhán provides detailed commentary on each section, highlighting differences from British pork: thicker fat caps (5-10mm or more), superior marbling throughout the eye of the loin, darker meat from freerange muscle use, and a richer, more complex “attitude” in flavor.
The butchery and cooking journey covers an impressive range of cuts and preparations:
- Head and off-cuts: Ears pressure-cooked then fried crispy; jowl cured into guanciale-like style and roasted; cheeks skewered and simply grilled to highlight their multi-muscle texture and smoke affinity.
- Shoulder: Collar braised or marinated and roasted; knuckle brined, steamed, and deep-fried; hand of pork smoked for pulled sliders; spare rib chops grilled hot for caramelization.
- Middle section: Intercostal muscles (between ribs) seared on charcoal; belly cured, blanched, and roasted for shatteringly crisp skin; T-bone and pork chops grilled medium-rare over coals, showcasing the dramatic marbling and fat flare-up that adds char.
- Hindquarter: Rump grilled plainly for dense, flavorful bite; “cowboy steak” (a thick bone-in cut) smoked with spices; leg smoked low-and-slow for carnitas-style pulled meat.
- Trimmings: Turned into fatty sausages seasoned with sage, mustard, and cider, then roasted.
Tasting notes emphasize the pig’s intensity: cuts like the pork chop and T-bone rank among the best, with marbling so pronounced it’s hard to distinguish fat from meat in places. The belly and jowl deliver heart-stopping richness, while even tougher muscles (like rump or cheeks) turn tender thanks to the protective fat. Many tasters note it’s almost confusing—more akin to premium beef than typical pork—with a nutty, deep savoriness from the acorn diet.
The video celebrates Iberico’s rarity and versatility, underscoring why so much of it is traditionally cured (to manage the fat and extend shelf life) yet shines dramatically when cooked fresh. It also highlights cultural contrasts: Spanish butchers work quickly on warm carcasses to keep fat pliable, while the nose-to-tail ethos maximizes every part—from blood and bones to overlooked gems like ears and intercostal.
With hundreds of thousands of views shortly after release, the episode has drawn praise for Ruadhán’s skill, the educational breakdown, and the sheer indulgence of exploring such an elite ingredient end-to-end. For anyone passionate about meat, butchery, or elevated cooking, it’s a mouthwatering testament to why Iberico stands among the planet’s finest proteins.
About The Author
