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Iberico Marinated Sliced Spare Ribs | ±600g

Regular price
£7.65
Regular price
£9.00
Sale price
£7.65
Tax included.
Weight
  • FROZEN

Product Description
  • Iberian Pata Negra (Black Foot) Pork
  • Reared in Spain
  • ±600g; £15/kg
  • Frozen

Iberico Marinated Sliced Spare Ribs

Coming from Spain, Iberico pork is a type of black pig and yields darker meat than the more common breeds, with a deeper more pronounced flavour that elevates pork dishes to new dimensions. The great marbling of fat running through the muscles makes this pork uniquely succulent, flavoursome and tender.

Spare ribs are prepared from the bottom of the rib cage and are ideal on the barbecue. Meatier than their baby back ribs counterpart upper in the rib cage, these come already marinated with natural spices and the best Spanish olive oil.

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 Marinated Sliced Spare Ribs | ±600g

  • 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.

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