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Ibérico Pork French Chop | ±450g

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Product Description
  • Pata Negra breed
  • Reared in Iberian Peninsula, Spain
  • 1 cut of ±450g with 2 bones 
  • 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 (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.


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iberico pork french rack
iberico pork french rack


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
Ferreira Carl
Excellent product

Iberico black pig always makes for a super meal .

Thank you for your kind review! We are delighted to hear that you enjoyed our Iberico Sliced French Rack. We agree that Iberico black pig makes for a delicious meal. We hope to continue providing you with high-quality products in the future. Thank you for choosing our brand.