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Craving an unforgettable culinary experience? Our Iberico Pork Rib Rack, often heralded as the Wagyu of pork, promises a gastronomic adventure you won't soon forget. With an average weight of 3 lbs, each rack may slightly vary in size, yet never in quality.
Dive into a world of flavor with our tender, well-marbled Iberico ribs. Whether grilled, pan-seared, smoked, or sous-vide, the versatility of these ribs allows you to explore various cooking methods, unleashing a wealth of savory tastes with each bite.
Derived from the illustrious black Iberian pigs of Spain, our Iberico Pork embodies a rich cultural and culinary heritage. Raised on the verdant pastures of Farm Vera Vieja located in Retamal de Llerena, Badajoz, Spain, these pigs thrive on a natural diet of grass, grains, and high-quality acorns. Unlike many commercial pork varieties, our Iberico pigs roam freely, embracing a life of natural forage that significantly influences the superior quality and taste of the meat.
Our commitment to ethical sourcing extends from the spacious, nourishing environments of our farms to the state-of-the-art El Navazo slaughterhouse, where modern processing techniques ensure the preservation of flavor, tenderness, and quality in every rib rack.
Don't just take our word for it, elevate your pork experience today with our Iberico Pork Rib Rack and savor the unparalleled flavors of Spanish heritage in every bite.
Iberico Pork is commonly called the “the wagyu” of pork because of its noticeable high marbling. This due to the breed of the pork (Iberian) and how they are raised. We source these pork chops from the very best farms in Spain.
To be called Iberico" it must be from black iberian pigs and raised in Portugal or Spain. We work with different farms like Farm “vera Vieja” which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields, which is where these pigs are raised eating acorns and grass!
At the end of the day, it is all about the genetics, the feed and the lifestyle of the pork. Treating them just right, following humane practices and allowing the animals to roam freely and happily. They grow slow, and that makes Iberico pork much more expensive than what you will find at your local grocery store... and the difference is something you can taste. Iberico pork is tastier and healthier.
This item MIGHT be delivered frozen.
Juicy and tender
Excellent. Iberico is so different from regular pork.
After eying such an amazing cut of meat, I finally decided to treat myself and pull the trigger. And I am glad I did so. I treated this piece of meat no different than a beef rib roast, low and slow, and with salt and pepper. I did a reverse sear on the Big Green Egg and finished with a pork au jus and fig sauce. Will definitely be ordered and done again!
I ordered this for Christmas dinner. I cooked this for about seven hours at about 200° and pulled rested for an additional 30 minutes. I did not brine this like I normally would. I just did a dry rub for 24 hours. This came out very good, but was not as good as what I normally do with my pork chops so for the price I don’t think it was worth it.
this ipork ribs easily some of the best, tastiest, most tender pork ribs I have ever cooked ! I definitely will purchase this product again, Thank You
I try to find responsibly sourced meat and this product more than filled the bill. I'm assuming this happy guy had a good life and a great diet filled with acorns and grain and only one really bad day. I broke the rack down and cooked it in a sous vide bath at 136 for 2 hours, seared it in a hot pan and served it with a wild mushroom sauce and it was quite tender.
The Iberico Pork Rib Rack was an amazing experience. It had a nice depth of flavor, a proper amount of marbling, and an amazingly soft texture to the bite. With such a large cut of pork rib it could seem intimidating; however, it turned out to be far easier to cook proper with the proper cooking tools and techniques. I will certainly order more of this in the very near future!
At first I was a little scared of the price, and then messing them up as they are not traditional ribs. However, these are consistently the best ribs I cook. Absolutely fire. They come out great using the 3-2-1 method on my smoker. I cook them at 230 for the first 5 hours and 350 for the last. My only problem with them now is getting them before they are sold out.
