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 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.