IBERICO PORK BONELESS LOIN

30,0032,00

Iberico Pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs’ diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nutty, evocative flavour. Black Iberian Pigs – also known as ‘Pata Negra’ – are bred to contain a higher fat content than many other pigs.
*FROZEN ON OCCASION

*CAN BE CUT INTO CHOPS ON REQUEST,

Preferred Cooking Method: Reverse sear in the oven at 225 degrees, let that marbling break down and melt into the muscle. Slow roast on an elevated rack until your internal temperature is 140 degrees. Then let rest for 15-20 minutes. Once you’ve let it rest, broil or sear on hi heat until you get a crust you like! We also recommend the option to cut the loin into 1 inch thick boneless pork chops

weight

800/900G, 1/1.1KG

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