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.
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Ibérico 4-Bone Ribeye Rack
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
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.
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.
Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.
In my case this has bot being the vest experience yet. I tried the ribs and they were not at all what i expected not sure if i had a bad batch or what. On the other hand o tried the secreto and it was mind blowing and explosion of flavor. Im not quite sold on campo grande yet which has slow me down to how much im trying. Please share feedback
I know its not how most would eat it, but we seared and put on biscuits with chimichurri before heading to the Grove in Oxford, MS for football. It was very good and I am looking forward to purchasing again.
Most tender, best flavor! And inlove that the bones are so long!
From my Pork box I have only had the Secreto. It was pure heaven. I am 100% certain the other items will also be a slice of heaven. When I am finished consuming this pork box I will definitely place another order.
Baked these in the oven with a paprika-based rub and a Jamaica-style rub, both times came out excellent. I will need to put these on the smoker soon. Meaty, flavorful and juicy, perfect every time.