Iberico Pork Bone-in Rack | ±1.2kg

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 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 be stuck straight in the oven, meaning minimal to no prep for you and more time with your guests. Very simply roasted on the bone, it enables ease of carving and added depth of flavour for not only the meat but also the gravy too.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

1. Thaw the meat:

Take the frozen Iberico pork rack and place it in the refridgerator overnight to thaw. This slow thawing helps retain the meats natural flavours and texture.

2. Prepare the oven:

Preheat your oven to 150°C. Lower temperatures will ensure the Iberico rack cooks slowly and remains juicy.

3. Season the rack:

Pat the thawed meat dry with paper towels. Rub it generously with olive oil, sea salt, black pepper, minced garlic, and fresh rosemary. Let it sit for 15 minutes to absorb the seasoning.

4. Sear the meat:

Heat a large skillet over medium-high heat with a bit of olive oil. Once hot, sear the pork rack for 2-3 minutes on each side until it develops a golden-brown crust. This locks in the flavours and creates a nice texture.

5. Roast the pork:

Transfer the seared pork rack to a roasting pan. Add some halved garlic heads, fresh thyme, and a splash of white wine or chicken broth to the bottom of the pan. Roast in the preheated oven for 45-50 minutes, until the internal temperature reaches 63°C for a perfectly cooked, juicy result. Use the smart Thermometer from MEATER for accurate temperature.

6. Rest and slice:

Once the meat reaches the desired temperature, remove it from the oven and cover with foil. Let it rest for 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender bite.

Best Way to Serve:

- Slice the Iberico pork into chops.
- Serve with a simple side of roasted vegetables (like carrots, potatoes, and onions) drizzled with olive oil and a sprinkle of sea salt.
- Add a fresh chimichurri sauce on the side, made with chopped parsley, oregano, chilli, garlic, olive oil, and a splash of red wine vinegar for a flavourful, refreshing touch.

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.