Iberico Bone-In Double Pork Chop

Take a look at this step by step guide on how to cook these chops!

The Wagyu of Pork

Sourced from Spain, these Double Pork Chops are incredibly tender, marbled, and easy to cook. Often called the "Wagyu of Pork," these Iberico rib chops come from free-range black Iberian pigs raised at Farm Vera Vieja in Retamal de Llerena, Badajoz. Fed on a diet of grass, grain, and rich pasture acorns, these pigs develop a unique heritage flavor and exceptional marbling that sets them apart from conventional pork.

Processed at El Navazo, one of Europe's most modern meat processing facilities, these chops are the superior choice for grilling, pan-searing, smoking, or sous vide. Rib chops are always more marbled than loin chops, making them the ideal cut for a juicy, flavorful experience.

Why Iberico Pork Stands Out

• Exceptional Marbling: The black Iberian breed is known for its ability to infiltrate fat into the muscle, creating a buttery texture and rich flavor profile.
• Heritage Flavor: Unlike standard pork, Iberico has a deep, nutty, and complex taste that requires only simple seasoning like salt and pepper to shine.
• Free-Range Sourcing: Raised on vast pastures in Spain, these pigs roam freely, resulting in a healthier and more ethical product.

Cooking Tips

Because of their thickness and marbling, these double chops are forgiving and versatile. For best results, bring the chops to room temperature before cooking. Sear them in a hot cast-iron pan or over hardwood charcoal, then finish in a 350°F oven until they reach an internal temperature of 125–130°F. Let them rest for 10 minutes to allow the juices to redistribute.

Frequently Asked Questions

What makes Iberico pork different from regular pork?

Iberico pork comes from the black Iberian pig, a heritage breed native to Spain. These pigs are free-range and often fed on acorns, which gives the meat a unique nutty flavor and high levels of healthy oleic acid. The result is a much more marbled, tender, and flavorful product than commodity pork.

Where is this pork sourced from?

Our Iberico pork is sourced from Farm Vera Vieja in Badajoz, Spain. The pigs are raised on rich pastures and processed at El Navazo, a state-of-the-art facility in Europe known for its high standards and modern techniques.

What is the difference between a rib chop and a loin chop?

Rib chops come from the front of the animal and are naturally more marbled than loin chops, which come from the rear. This extra marbling makes rib chops more tender and flavorful, making them the superior choice for grilling and searing.

How should I cook these double pork chops?

These chops are thick and marbled, making them perfect for high-heat searing followed by a gentle finish in the oven. You can also grill them over hardwood charcoal or use a sous vide method for precise temperature control. Aim for an internal temperature of 125–130°F for a juicy, medium-rare finish.

Is this product delivered fresh or frozen?

This item might be delivered frozen to ensure it arrives in peak condition. We use specialized packaging and dry ice to maintain the cold chain during transit.

What is the best way to season Iberico pork?

Because of its rich heritage flavor, Iberico pork requires very little seasoning. A high-quality sea salt and freshly cracked black pepper are usually all you need to let the natural taste of the meat shine.

How should I store these chops?

If delivered frozen, keep them in the freezer until you are ready to use them. If delivered fresh, store them in the coldest part of your refrigerator and use within 2–3 days. For longer storage, freeze them immediately.

Why is Iberico pork called the "Wagyu of Pork"?

Like Japanese Wagyu beef, Iberico pork is famous for its intense marbling and buttery texture. The unique genetics of the black Iberian pig and their acorn-rich diet create a level of fat infiltration that is rare in other pork breeds.

This item MIGHT be delivered frozen.