Iberico Pork Lagrimas

approximately 24 cuts (about 21 lbs.) | Free Shipping

Lagrimas, a Spanish word meaning “teardrops,” is a poetic way to describe these thin strips of fat-streaked intercostal muscle cut from between the rib bones. The ribs have a higher percentage of intramuscular fat than most other parts of the pig, giving Lagrimas enormous flavor and juiciness. Try it on the grill!

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






approximately 24 vacuum sealed cuts (about 21 lbs.)


  • Pasture Raised Free Range
  • Campo Iberian Pork
  • 100% Natural*
  • No Added Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Individually Vacuum Packed
  • Frozen



Store frozen Iberico Pork Lagrimas in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

Lagrimas is most exquisite simply seasoned and grilled, but lagrimas can also be marinated or used as you would pork belly to flavor braises, sauces or rice dishes.

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.

Iberico Pork Recipes

Learn more about how to cook Iberico pork. Go to the Test Kitchen →

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