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Ibérico 4-Bone Ribeye Rack

Cut from the marbled Center Cut Rib section, these Bone-in Steaks deserve to be lacquered in a rosemary glaze for a dramatic dinner-party centerpiece, or dressed down— salt, pepper, oven — for a no-fuss weeknight roast.

 

What's Inside: 1 x 4-Bone Ribeye Rack
Cooking: Cut 4 single Chops, 2 Double-Thick Chops or roast the entire Rack for maximum versatility.

 

THE IBÉRICO TRIFECTA

  • Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.  
  • Flavorful – Umami. Nutty. Juicy. Tender.  
  • Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).

 

*Please note that Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.

Regular price $49.00

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What's Inside

Ibérico 4-Bone Ribeye Rack

24–33oz

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

THE UNIQUENESS OF IBÉRICO COMES DOWN TO 3 FACTORS

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Customer Reviews

Based on 83 reviews
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M
MIKE JANAKES
Incredible

It was pork, but like lamb chops. One of a kind. Truly incredible flavor and texture. It was like art.

We're so happy that you enjoyed it!

G
George K
You owe it to yourself

If you are going to eat meat and love pork you have little choice. This ribeye rack has all the flavor and tenderness you will ever want without the off-putting odors and blandness of supermarket meat.

Sear the outside and be careful not to overcook. You will be instantly transported to Spain. A little Flamenco music is optional but provides a nice touch.

O
Offthemenunapa
Great Rack!

I love all the Compo products. The 4 bone rack is great for an impressive dinner partyt. It has elegance and of course amazing flavor. I did the rack over a Bre Risotto, granny smith apple and fried fennel and topped with a balsamic glaze. It was a hit!

C
Chip Welfeld
Luscious!

I split it into two chops. Seasoned with salt & pepper. Cooked them at 375 on my big green egg over lump charcoal until they hit 130 degrees. Pulled and let rest 5 minutes. So good, rich flavor and smooth bite. A real treat!

C
Christine Slatter
Rack

4 rib rack was fabulous!!! Perfectly cooked at 145 Fahrenheit per my MEATER! 2 meals for the 2 of us!

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