The Iberian ribs tends to be less valued than the rest of the pieces. That does not mean that it is inferior, on the contrary, the flavour, the strength of the meat, and the possibilities it gives in the kitchen, make this product one of the most versatile. From a barbecue to a good stew, the flavour will always be present in this appreciated and less known product.
The Iberic Pork is a unique species, that offers very specific characteristics, flavour, texture, fat infiltration and again a unique flavour, which can rarely be achieved in pork. We almost always think of the idea of Iberico as sausages or ham, but nothing is further from reality, Iberico pork cuts are par excellence, the definitive product for cooking at all levels, exquisite dishes, simple and complex elaborations, whatever is welcome.
The acorn-fed nature of the Iberian native pork breed, its free-roaming lifestyle, its singular strengths; including fat infiltration and special genetics, make it the most chef-celebrated and the healthiest for consumption pork breed in the world, constituting one of the icons of Iberian cuisine.
Perfect for delicious simple grills as well as elaborate recipes. Feel free to wander through our recipes, with such a unique product from an endemic animal species raised in a singular Mediterranean ecosystem (the "Dehesa") populated by native vegetation (e.g. the cork and holm oak) and additional native wild animal species (e.g. the Iberian lynx, wolf and eagle).