IBERICO CARRE PORK CHOPS

Cut from the rib rack of Spain’s legendary Iberian Pig, these chops are absolutely brimming with flavor. Pictured above are the loin-end and chuck-end chops. The chuck end tends to have a more robust flavor and more intermuscular fats that break down as the chop cooks. The loin-end is leaner, but shows it’s marbling beautifully. If you’d like to request an end for your chops, make sure to include it in the comments during checkout, and we’ll do our best to distribute them in the way you all have requested.

SOURCE SPOTLIGHT: IBERICO PORK

The Black Iberian pig forages for a diet of acorns on unblemished Spanish meadowland (dehasa) to produce this exceptionally-marbled, deep-red fleshed pork. Come see why this is the most highly-regarded pork in the world, and considered a national treasure in Spain.