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1 x Iberico Sliced French Chop | ±240g

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Product Description
  • Iberian Pata Negra (Black Foot) Pork
  • Reared in Spain
  • 1 cut of ±240g
  • Frozen

Iberico Pork French Chops

Iberico Pork French Chops are cut from the Loin, between the hips and shoulders of the Iberico Pata Negra Pigs. French Chop means the rib bone has been removed of meat and is visible. Think of a classic Pork Chop with the addition of the rich beautiful nutty-sweet flavour unique to Iberico. Known as the “Wagyu of Pork” with its heavy marbling, it is above and beyond anything you have tasted before.

It can serve either between one or two people. The answer to a super quick and easy supper, pair with braised lentils, roasted fennel and a squeeze of lemon juice. The combination of the aniseed flavour from the fennel with the smooth smoky aroma of the lentils compliments such an exquisite piece of meat.

Cook just as you would a steak, with a sprinkling of Blackthorn sea salt and oil to pan fry for 2 – 3 minutes on each side until golden brown. Then transfer to a baking tray, leave in a preheated oven at 160 for 5 minutes. Remove from the oven and let to rest for 5 more minutes until serving. Serve on top of the braised lentils and top with the roasted fennel. For an extra finishing touch add a quenelle of Crème Fraiche atop of the fennel.

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.


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1 x Iberico Sliced French Chop | ±240g

  • 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.

Customer Reviews

Based on 1 review
Spanish Iberico pork is probably the best

Tendor and intense flavour, best with charcoal grill but pan fry won't disappoint anyway. Does cost considerably more than local breeds but definitely worth it.

Thank you for leaving such a wonderful review for our Iberico Sliced French Chop. We're thrilled to hear that you found it to be tender and with an intense flavour. We agree, it's definitely worth the cost for such high-quality pork. Whether on the grill or in a pan, it's sure to be a delicious meal. Thanks again for your feedback!