Whole Iguana is a lean, firm, collagen-rich meat prized in Latin and Caribbean kitchens for stews, curries, and smoke-kissed tacos. Expect clean, mild flavor that loves bold aromatics and slow, moist heat. We ship each iguana frozen at peak quality so you can go from freezer to pot, smoker, or grill with confidence. Eat Wild.

• Lean & flavorful: pleasantly mild with a firm texture—excellent in braises, curries, and shredded applications.
• Best slow-cooked: legs and tail are meatiest; low-and-slow methods melt collagen for succulent, pull-apart meat.
• Ships frozen on dry ice: arrives rock-solid; thaw safely, then cook to a juicy, tender finish.

What’s Included

One dressed whole iguana (typically skinned and eviscerated). Presentation (head/feet/tail-on) and final weight may vary by lot—see product label for specifics.

Flavor Pairings

• Aromatics & spices: garlic, onion, cilantro, oregano, cumin, coriander, achiote/annatto, chili, bay, allspice.
• Liquids: chicken stock, coconut milk, tomato, citrus (lime/orange), light beer.
• Finishes: fresh lime, chopped herbs, pickled onions, salsa verde, sofrito.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24–48 hours per 4–6 lb in the fridge (34–40°F) until fully thawed.
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Proven Methods)

Food-safety target: cook to an internal temperature of 165°F (74°C) in the thickest portions. Rest 10–15 minutes before serving or shredding.

1) Braise or Stew (ultra-tender, shreddable)

• Cut into manageable pieces (legs, tail sections, saddle). Pat dry, season, and brown lightly.
• Add aromatics and enough stock/coconut milk/tomato to partially submerge; cover.
• Braise gently in a 300°F oven or low simmer until fork-tender, usually 1½–3 hours.
• Shred and return to sauce; brighten with lime and herbs.

2) Pressure Cooker (fast-track tenderness)

• Season and brown pieces, then add aromatics and 1–2 cups liquid.
• Cook at high pressure 20–35 minutes (thicker leg/tail pieces take longer); natural release.
• Shred and simmer briefly to tighten the sauce.

3) Smoke + Finish (barbacoa-style)

• Season pieces and smoke at 250–275°F with oak/apple until lightly bronzed.
• Pan/braiser: add stock, cover, and continue until probe-tender and 165°F+ internal—then shred.
• Serve in tacos with salsa, pickled onions, and herbs. See our Smoking Woods Guide.

Carving & Prep

Separate legs and tail (meatiest parts). Watch for fine bones along the spine/rib area. After cooking, pull meat by hand or with forks for stews, tacos, or rice dishes.

Pro Tips

• Citrus marinade: a brief marinade with garlic, oregano, cumin, and lime/orange amps flavor and helps tenderness.
• Low and slow: collagen needs time; don’t rush—cook until it’s truly fork-tender, then shred.
• Finish with freshness: acid (lime), herbs, and a little fat (olive oil) make lean meat sing.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook to 165°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

Explore more: Iguana Meat · Exotic Meats · Wild Game · Recipes

Chef’s note: Treat iguana like lean, collagen-heavy meat—brown gently, braise patiently, finish bright. The payoff is deep, comforting flavor with a uniquely silky shred.