Skip to product information
1 of 1

Iberico Pork Baby Back Ribs | ±800g

Regular price
£14.00
Regular price
£14.00
Sale price
£14.00
Tax included.
Weight
  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • Pack contains 11-12 ribs, 1 rack
  • ±800g; £17.50/kg
  • Frozen

Iberico Pork Baby Back Ribs

Iberico Pork Ribs are from the top of the rib cage, near the spine, of Spanish Pata Negra pigs. Lean and nutty, these succulent ribs have the signature Pata Negra marbling which gives the meat its juicy tenderness. 

Cooking tips

Try seasoning with a dry rub, finishing them with a classic BBQ sauce (with the addition of extra smoked paprika, if desired!), or for a slightly spicier taste, try a jerk marinade - the longer it can be left to marinate the better. 

Enjoy with a glass of Riesling or an ice-cold beer.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Iberico Pork Baby Back Ribs | ±800g

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)