Iberico pork frenched racks (aka chuletero) are an impressive cut that can either be roasted whole or sliced into bone-in pork 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.

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 cuts frozen until you need them, then thaw before cooking.

Thawing Tips

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.

Iberico Pork Recipes
Rack Recipes