Free Range Iberico Pork
Iberico Pork Frenched Racks
6 individually vacuum sealed racks (approximately 16 lbs.)
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.
RECIPES & TIPS
Iberico pork racks can be roasted or cooked sous vide as you would 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.