Iberico Fillet Medallions

Description of Iberico Fillet Medallions

Iberico Fillet Medallions are cut from the back of the Ibérico pig and are very tender. Iberico Fillet Medallions have a rich nutty flavour that results from the 6-10 kilos of acorns the pigs feed on every day during autumn.

Box: Two portions, a total of 300 grams.

The most delicious flavour combinations with Iberico Fillet Medallions

You can take your Iberico Fillet Medallions in many different directions. It's delicious no matter what you do. The fillet medallions can be served with a brandy sauce and apple slices. Or you could wrap the Iberico Fillet Medallions in bacon. Would you rather go for something fresh? Try to combine your fillet medallions with a homemade orange sauce. Whatever you choose; you are guaranteed to create a taste sensation!

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100% pork


Nutritional values

Per 100 Gram.


Energy 502 kJ / 119 kcal
Fat 3,1 g
Saturated fat 1,0 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 22,8 g
Salt 0,0 g

BARBECUE: 6-8 minutes. *
Turn regulary.

GRILL: 6-8 minutes. *
Turn halfway.


* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

Fillet medallions with orange sauce

2 persons


  • 6-8 Fillet Medallions
  • 1 Orange
  • 50g Butter
  • 1 cm Fresh ginger
  • 250 ml Chicken stock
  • 2 tsp Maizena
  • Salt
  • Pepper

Wash the orange clean and grate half the zest. Press the orange. Cut the ginger finely. Put it all aside.

Briefly bake the fillet medallions in butter on both sides. Remove the medallions from the pan. Season with salt and pepper.
Add ginger and fry for a short while.

Add the chicken broth, orange and zest. Let it cook for a minute and add the meat. Lower the heat and cook in the pan with the lid on for 20 minutes.

Turn the medallions occasionally.

Remove the meat from the pan and bond the remaining sauce with Maizena flour by adding and stirring thoroughly.