• Iberico Bone in Rack
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Iberico Bone in Rack

£29.00
£29.00
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • Contains 1 piece with 5 - 6 Bones
  • ±1.1kg; £26.37/kg
  • Frozen

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 isnt comparable to any other pork.

Containing one 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 recommend searing the rack on high heat to get some colour, and then put it in the oven for about 25 minutes at 180 degrees.
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 Bone in Rack

  • 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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