Acorn-Fed Iberico Pork Frenched Racks
Availablity: Out of Stock
Two Halved Racks (4 Pieces, Approx. 7lbs Total)
One of the finest cuts from the world’s finest pork, these bone-in pork racks (chuletero in Spanish) make a kingly roast or are easily sliced into incredibly luxurious chops.
These 11-rib racks have had their bones Frenched (cleaned of surface membranes and connecting meat) for a more elegant presentation. They have also been cut in half in order to fit them into their vacuum bags, with each individually wrapped piece constituting ½ of a rack.
While Campo Iberico pork is superb, Bellota Iberico pork is the best of the best, with many cuts having additional sweet, nutty, luxuriously creamy fat. Acorn-fed plumas are a particularly good example of what the Bellota lifestyle does to enhance the meat, because of their extra marbling.
100% Iberico Genetics
As any fan of Wagyu or Angus beef will tell you, breed genetics can make a big difference in the quality of the meat.
Bellota – “Acorn Fed”
Not all Iberico pork on the market is acorn fed, but Iberico that is represents the finest quality available. Despite being called “acorn fed” in English, what this actually means is “Acorn Finished” – all Bellota pigs graze on grass, forage, and other things in their pastures (dehesas) until acorn season.
When the acorns start to fall from the trees in October, the pigs love them and eat as many as they can (herders actually help by shaking the branches to knock more acorns down). For each 2.2lbs a pig gains during acorn season, they must eat 13-22lbs of acorns a day, plus 6.6lbs of grass.
Several months of acorn finishing performs a special form of culinary alchemy on the pigs’ fat. Acorns are very high in unsaturated fat, and this diet produces meat that is sweet & balanced, with uniquely creamy fat.
Dehesas – “Pasture Raised”
Not all Iberico pork on the market is pasture raised free range on the rustic orchard pastures (dehesas) of Southern/Central Spain. The Iberico breed is remarkably active, as pigs go, so giving them room to roam, browse, and forage is an important part of their natural lifestyle. Ajomar’s expansive dehesas in Extremadura in the southwest of Spain provide at least 2 ½ acres (1 hectare) of space per 3 pigs.
Store Bellota Iberico pork racks in your freezer until you want to eat them, then thaw before cooking.
RECIPES & TIPS
Bellota Iberico pork racks can be roasted or cooked sous vide similarly to similar portions of conventional pork racks. They also make delicious chops when sliced between the bones & seared, grilled, cooked sous vide, or pan roasted. Iberico pork is often served simply seasoned with salt & pepper so the flavor of the pork shines through, however roasts & chops can also be served rubbed or sauced as you would conventional pork.
The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a minimum three minute rest before serving (you’ll want to rest large roasts 20 minutes or longer before slicing). However, iberico is often served more rare in Spain.