Iberico Pork Bone-in Rack
Iberico Pork Bone-in Rack is found in the rib area of the loin of Iberico Pata Negra Pigs. With unctuous marbling running through the muscle, his 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 isn’t comparable to any other pork.
Containing one ±1.4kg piece per pack, a Sunday roast for a special occasion will be the optimum setting to serve. Our Bone-in Rack is trimmed and ready to put stuck 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.
We love to do a reverse sear, which you find commonly used on Rib-Roasts of Beef. Reverse sear is where you cook the piece of meat at full temperature for 10-15 minutes, or until a gorgeous golden-brown crust is formed. Then reduce the heat to around 130-150 and cook slowly, check after 1 hour and a half, and see how the meat feels to touch, should still give a bit of bounce back, but may need up to two hours. Wrap the meat tightly in tin foil and let rest for 30 minutes.