Our bone-in Iberico pork rack is found in the rib area of the loin of Iberico Pata Negra pigs. With unctuous marbling running through the muscle, this roasting joint has the added bonus of having a bit more fat, resulting in extra flavor. Known as the 'Wagyu of Pork' with its heavy marbling, it really isn't comparable to any other pork. Containing one joint per pack, a Sunday roast for a special occasion will be the optimum setting to serve. Our bone-in rack is ready to put 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 flavor for not only the meat but also the gravy too. The ideal joint for roasting whole or cutting into pork chops and cooking on a BBQ or frying pan. If there are any leftovers, cut into strips and toss in a hot wok for a quick midweek stir-fry.
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