Matambre de Cerdo — Argentina's Most Beloved Pork Cut

The Matambre de Cerdo — literally "hunger killer" in Spanish — is one of Argentina's most iconic and versatile cuts. This thin, wide flap of pork taken from between the skin and the ribs is celebrated for its incredible tenderness, subtle sweetness, and the way it soaks up flavor like no other cut on the animal.

Whether you're rolling it stuffed with herbs and hard-boiled eggs, laying it flat on the grill until the edges crisp and curl, or slicing it thin for a cold appetizer, the Matambre de Cerdo is the cut that shows up at every great Argentine table — and disappears just as fast.

Why This Cut Is a Must-Have

• Uniquely tender — a naturally lean yet supple cut that stays juicy when cooked low and slow or hot and fast
• Incredible flavor absorption — its open grain takes on marinades, rubs, and aromatics beautifully
• Endlessly versatile — grill it flat, roll and stuff it, braise it, or serve it cold as a classic fiambre
• 5 lb pack — generous size, perfect for feeding a crowd or meal-prepping for the week
• US-sourced pork — fresh, high-quality, and ready to cook

How to Cook It

Classic Asado (Grilled Flat): Season with coarse salt, garlic, and dried oregano. Grill over medium heat, skin-side down first, for 15–20 minutes per side until golden and slightly charred. Rest and slice thin.

Matambre Arrollado (Stuffed & Rolled): Lay flat, layer with hard-boiled eggs, roasted peppers, fresh herbs, and garlic. Roll tightly, tie with twine, and braise in seasoned broth for 1.5–2 hours. Chill overnight and slice into stunning pinwheel rounds.

Marinated & Grilled: Soak in chimichurri or a citrus-garlic marinade for 4+ hours. Grill over high heat for a caramelized, herb-crusted finish that pairs perfectly with a crisp salad.

From the asado pit to the Sunday table — Matambre de Cerdo is the cut that feeds the soul.