Iberico Pork Striploins
20 Striploins (approx. 17lbs Total)
Iberico pork striploins (aka Lomo) are a lean, tender, mild-flavored boneless cut. Though they are narrower than conventional pork loin, they can be cooked similarly – roasted as whole portions or sliced into pork chops. These striploins have been cleaned and cut into portions before vacuum packing.
Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. This iberico pork is raised free range on traditional Spanish pastures known as dehesas. It’s fed a natural diet of grain, corn, wheat, grass & forage. No added growth hormones or sub-therapeutic antibiotics are ever used.
Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.
* Minimally Processed, No Chemical Ingredients
Keep iberico pork striploins frozen until you need them, then thaw before cooking.
RECIPES & TIPS
Iberico pork striploins can be roasted as whole portions or sliced into boneless pork chops for searing, broiling, grilling, cooking sous vide, or pan-roasting.
The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving. However, iberico is often served more rare in Spain.