Our bone-in Iberico pork rack is found in the rib area of the loin of Iberico Pata Negra Pigs. With unctuous marbling running through the muscle, this roasting joint has the added bonus of having a bit more fat, resulting in extra flavour. Known as the “Wagyu of Pork” with its heavy marbling, it really isnt comparable to any other pork.
Containing one joint per pack, a Sunday roast for a special occasion will be the optimum setting to serve. Our bone-in rack is ready to put straight in the oven, meaning minimal to no prep for you, and more time with your guests. Very simply roasted on the bone, enables ease of carving, added depth of flavour for not only the meat but also the gravy too.
HOW TO COOK IBERICO PORK RACK?
The ideal joint for roasting whole or cutting into pork chops and cooking on a BBQ or frying pan. If there is any leftovers, cut into strips and toss in a hot wok for a quick midweek stir-fry.
HOW WILL I RECEIVE MY IBERICO PORK RACK?
You will receive one frozen vac pac of iberico pork rack delivered on ice pads. If you are not using the rack straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR IBERICO PORK RACK.
