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  • Iberian Pata Negra (Black Foot) Pork
  • Raised naturally on the Spanish Iberian Peninsula
  • Frozen
  • 1 x ±220
  • Enjoy with a glass of Chenin Blanc

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 Maldon 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.