The most expensive cut of meat on a pig is the belly and the loin.
The belly and the loin of a pig is the most valuable primal cut.
The belly of the pig has the most volatile price of all the primal cuts.
And the volatility and relatively high value of the belly of the pig, also make it an important cut monitor.
Another most expensive pork cut is typically a specific part of the acorn-fed Iberian pig, and often the Iberian tenderloin or even premium ham like Jamon Iberico, especially de bellota with a black label, as a result of it's incredible marbling, nutty flavor from an acorn diet.
And exclusive rearing, with legs selling for thousands of dollars.
Although tenderloin is pricey in regular stores, the Jamon Iberico de Bellota from purebred, free range pigs is considered to be the pinnacle of luxury pork.
The reason for it being so expensive is due to breed and diet, rarity and production and marbling.
The acorn diet of the pig, creates intense intramuscular fat also known as marbling, which results in exceptional juiciness and richness.
These pigs also roam freely, and require vast land space, and the curing process for the ham also takes years and involves meticulous selection and curing.
The pigs are also a rare Iberian breed and the best hams come from pigs that are fed exclusively on acorns or bellotas in oak forests, which give the meat it's unique fat and flavor.
The top expensive cuts of pork are the Jamon Iberico de Bellota or black label, which is the most prized and from 100 percent Iberian pigs, acorn fed and free range.
The Iberian Pluma, which is a tender, juicy cut of pork meat from the loin, that is known for it's fat content.
And the Iberian Tenderloin, which is valued for it's flavor and tenderness, often cited as the priciest cut in general markets.