Season the Iberico with salt and pepper and lightly toss it with the flour. Set aside.
Using a large pan in medium high temperature, add olive oil and garlic and stir for a few seconds. Then add the onions and the carrots, and cook until onion in translucent. Stir constantly, season with salt and pepper and set aside when ready. Using the same pan but now in high temperature, sear the Iberico for 2 minutes. Add the sofrito and stir for one more minute. Then add the wine and wait for 1 minute until it reduces. Add the stock and stir constantly. Cook for 1-2 more minutes, add parsley and set aside.
Bring water (stock or milk) with salt to a boil in a medium pot. Then slowly pour the polenta, whisking constantly with a fork or wooden spatula, until all polenta is stirred in and there are no lumps. This will take about 3 minutes. Polenta should still be slightly loose. Once ready, add the butter and serve immediately with the pork on top. Garnish with more parsley and serve with the pork on top. Pair with a glass of Cava, young Tempranillo or Tempranillo Rose on the side.