Lagrima Iberica is a cut of meat from the Iberico pork attached to the rib. It is a very tender, well-marbled cut that can be prepared quickly over a hot pan. Lagrima Iberica is a beautiful, flavourful cut of pork that melts in your mouth - we call it lagrima, which means teardrop, due to its shape. Grilled medium rare, it has a juicy, tender bite and a full, mouthwatering flavour that speaks of its free-range, acorn-fed source. Lagrima Iberica is a thin strip of boneless baby back rib, each piece weighing between 70 and 90 grams. Iberico pork comes from free-range Iberico pigs indigenous to Spain, which live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other. This pork is best seasoned with salt and pepper and pan-fried or BBQed over a medium-high heat.
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