Iberico Baby Back Pork Ribs

Jamon Iberico is considered the finest ham in the world. If the ham is so good then imagine what the rest of the pig tastes like. You don't actually have to imagine--you can try it for yourself. Check out our whole Iberico Pork collection and taste the best Pork out of Spain, hand-delivered to your door.

Note the ribs come cut in half, this is how they are processed and packaged in spain.

WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?

To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.

This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet.

Our Pork Ribs come from Iberico hogs raised in Spain, at 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 for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of-the-art meat processing facility in Europe

Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These hams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

BABY BACK RIBS VS ST LOUIS RIBS?

Most people assume that Baby Back Ribs and St. Louis Ribs are different meats but they are not. They are two different pieces of the same slab of meat.

Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat, isn't it?

This item WILL be delivered frozen. The vacuum seal often punctures during transit. These come vacuum sealed from Spain.

Note: Our Iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone structure that can make vacuum seal to be lost while transit. This should not affect the taste of the ribs.

The anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package. Additionally, can be less meaty compared to typical domestic pork in the U.S.