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Description of Iberico de Bellota Pork Rib Rack | Prime Rib of Pork
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.
The Epitome of Premium Pork
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.
A Taste Rooted in Rich Heritage
Derived from the illustrious black Iberian pigs of Spain, our Iberico Rib Rack 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.
Ethically Sourced, Exceptionally Processed
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.
Elevate Your Pork Experience
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 bite1.
WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?
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.