Iberico Pork Rack – 1 pack

Iberico Pork Rack

Iberico Pork Rack (Frenched Frenched Bone-In Loin) is an ultra-premium, highly marbled primal cut derived from the dorsal region of authentic Iberian pigs (Sus scrofa domesticus) indigenous to Spain. Harvested from free-range animals raised within the unique microclimates of Guijuelo (Salamanca), this pristine, multi-bone rack is prized by Michelin-starred culinary professionals for its dense intramuscular fat infiltration and dramatic plate presentation. It offers an optimal, high-yield alternative to traditional veal or beef primes, delivering an unmatched oleic acid profile that melts at room temperature.

The mmmediterranean Difference

Unlike generic commodity pork or standard white pig variants, the mmmediterranean Iberico Pork Rack is anchored in a rigorous, 5-stage Spanish quality standard. Originating from 100% purebred Iberian mothers, the livestock is raised in open-air farms in Guijuelo—a region globally recognized for its unique high-altitude climate and traditional curing grounds.

The physiological capacity of the Iberian breed to infiltrate unsaturated fat directly into the muscle tissue results in a distinct, heavy marbling pattern throughout the loin eye. Because these animals are fed a precise, all-natural diet of cereals and legume-based hay while roaming freely, the fat profile is uniquely rich in health-positive oleic acid. This precise genetic and environmental control delivers a clean-label product with superior moisture retention and a buttery texture that cannot be replicated by intensive farming methods.

Operational Impact

• Operational Efficiency: Shipped expertly frenched and pre-trimmed, exposing clean rib bones for a striking presentation. This completely eliminates back-of-house butchery, minimizes prep time, and removes the need for highly skilled kitchen labor to process primal loins.

• Economic Predictability: Delivered in a stable, portion-ready IQF format, ensuring a 100% kitchen yield with zero shrinkage or trim waste. Chefs can roast the rack whole or portion it into individual bone-in chops, establishing precise food costs per plate.

• Culinary Authority: Fully compliant with the strict Spanish Iberico Quality Norm (RD 1469/2007), providing menu transparency that satisfies the highest standard of diner scrutiny. The clean-label pedigree builds immediate brand trust on high-end menus.

Preparation & Storage

• Whole Rack Roasting: Thaw slowly under refrigeration. Score the fat cap, season simply with sea salt, and sear the exterior on a plancha. Roast whole at 325°F (163°C) until an internal temperature of 135°F (57°C) is reached. Allow to rest for 10 minutes before carving into thick, single-bone chops.

• Artisanal Chops: Portion into individual bone-in cutlets while chilled. Cook over an open-hearth grill or wood fire to achieve a caramelized Maillard crust, highlighting the natural, nutty undertones of the infiltrated fat.

Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.