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