Four Cuts (quantities in description)
Iberico Pork: Spain
Love ribs? Then this is the sampler for you! Experiment with two prized varieties of heritage pork (Kurobuta/Berkshire & Iberico) as well as wild-caught wild boar!
Each Rib Sampler contains one individually wrapped rack each of:
Iberico Baby Back Ribs (Approx. 1 1/2lbs)
Iberico Spare Ribs (Approx. 2lbs)
Wild Boar St Louis Spare Ribs (Approx. 5lbs)
4 Slices of Grass-Fed Angus Beef Short Ribs (approx. 5lbs)
Wild Boar is actually wild & eats a wild-foraged diet. It is humanely trapped in Texas Hill Country, where it is a destructive invasive species (so you’re actually helping the environment by eating it!).
Iberico Pork is a legendary Spanish breed that is considered amongst the finest pork in the world – it’s renowned for its sweet, rich flavor and succulent texture.
Silver Fern Farms Angus Beef is 100% grass-fed & finished, pasture-raised year round in New Zealand. No antibiotic or hormone growth promotants are used, and GMOs are actually illegal in New Zealand.
Store frozen meats in your freezer until you need them, then thaw before cooking.
RECIPES & TIPS
Ribs should be slow cooked to become tender. They’re commonly braised, smoked, cooked sous vide, or roasted, and can be seared on the grill or in a very hot pan after cooking in order to caramelize the meat and sauces.
Wild boar ribs are quite lean compared to both Kurobuta & Iberico pork ribs, so they may cook more quickly. Brining before cooking can help keep them moist if you won’t be braising them.