IBERICO PORK 4 RIB RACK

Get ready to elevate your meat game: this 4-rib rack from premium Iberico breed pork delivers a flavor experience that transcends traditional pork cuts. Imagine a rack with the elegance of a prime-rib roast fused with the rich, buttery marbling and nutty depth of an acorn-fed Iberico pig.

Raised in Spain’s lush oak-groves (dehesas), these pigs soak in the landscape—mingling with shrubs, roaming freely, and finishing on a diet rich in nuts and whole grains. The result? Distinct marbling, lush texture, and a savory profile so refined you might swear you’re eating a fine steak.

Cut from the upper ribs adjacent to the loin, this rack offers exceptional versatility: roast it whole as a dramatic centerpiece, split it into half-racks for a more casual gathering, or carve into individual thick bone-in chops for a quick skillet sear. With frenched bones delivering visual flair and flavor, this is a cut built for the show-stopping dinner.

Cooking tip from the butcher-chef: Salt and freshly ground pepper are all you need to let this cut shine—but if you’re feeling adventurous, a light drizzle of olive oil, fresh garlic, rosemary sprigs, and a splash of sherry will take it over the top. Roast or grill to an internal temperature of ~145 °F for medium-rare perfection—rest for 10 minutes, then carve against the grain. Leftovers? Thin-slice and pan-sear for breakfast steaks that disappear in seconds.

Bring this rack into your kitchen and you’re not just cooking pork—you’re creating an experience.

Highlights & Features

• From the rare Iberico pig breed, known for abundant marbling and complex flavor.

• Raised on a natural diet including acorns and whole grains, free-roaming in oak-savannahs.

• Cut from the upper rib section next to the loin—rich, tender, and visually striking.

• Versatile preparing: roast whole, grill as racks, or chop into individual bone-in chops.

• Ideal for dinner-party centerpieces or premium everyday indulgence.

Serving Size & Weight

Approximate weight: 32-36 oz per rack (subject to slight variation).
Serves 3-4 generously or 2 lovers with leftovers.

Storage & Cooking Notes

• Keep frozen until ready; thaw slowly in refrigeration for best texture.

• For best results:

  • Preheat oven or grill to medium (325-350 °F) if roasting.

  • Sear bones or exposed edges first for color and flavor.

  • Use a meat thermometer—remove at 140-145 °F, rest 10 minutes.

  • For grill: cook racks bone-side down initially, then finish meat-side up.

  • Leftovers? Slice thin, sear briefly in butter + garlic for breakfast or tacos.