5th generation jamoneros, perfecting the process from source to plate

  • Ibérico Pork Loin Rib Strip (Lagrima Ibérica) (1.7 LB avg) - Nordic Catch
  • Ibérico Pork Loin Rib Strip (Lagrima Ibérica) (1.7 LB avg) - Nordic Catch
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Montaraz

Ibérico Pork Loin Rib Strip (Lagrima Ibérica) (1.7 LB avg)

Ibérico Pork Loin Rib Strip (Lagrima Ibérica) (1.7 LB avg)

$59.00
$59.00
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  • Over 130 years of expertise in raising the best Iberico on the planet
  • Pasture raised in The Dehesa of Extremadura, Spain
  • 100% natural, additives free, high in oleic acid

What Is Ibérico Lágrima?

Lágrima is a small, lesser-known cut taken from the area between the loin and ribs of the Ibérico pig.

It’s prized for:

  • natural marbling
  • tenderness
  • rich, concentrated flavor
  • unique shape and texture

In Spain, it’s considered a butcher’s cut, often reserved for those who know what to ask for.

Why This Cut Stands Out

Lágrima offers a balance that’s hard to find in other cuts.

  • more tender than rib cuts
  • more flavorful than loin
  • well-marbled without being overly fatty
  • cooks quickly and evenly

It’s ideal for simple, high-heat cooking.

Why Ibérico Pork?

Ibérico pork is known for its unique genetics and traditional raising methods.

Compared to standard pork:

  • higher intramuscular fat
  • deeper, more complex flavor
  • more tender texture
  • cleaner, more refined finish

This makes even smaller cuts like lágrima feel elevated.

Montaraz Quality

Montaraz is a true source-to-plate producer, with over five generations of experience raising Ibérico pigs in Spain.

Unlike many brands that source from multiple farms, Montaraz controls the entire process—from raising the animals to final production. This ensures:

  • consistent quality and marbling
  • full traceability
  • traditional methods preserved over generations
  • a more refined, reliable product

This level of control is rare, even among Ibérico producers.

Flavor & Texture

Ibérico lágrima delivers a rich, balanced experience.

Expect:

  • deep, savory flavor with subtle nuttiness
  • tender, juicy texture
  • light marbling throughout
  • clean, satisfying finish

It’s a cut that benefits from minimal seasoning.

How to Cook Lágrima

Best treated like a thin steak.

Grilled or Pan-Seared (Recommended)

  • Season with salt
  • Cook over high heat
  • Sear quickly on both sides
  • Rest briefly before serving

Because of its size, it cooks quickly—avoid overcooking.

Ideal For

  • quick grilling
  • tapas-style dishes
  • small plates
  • high-heat searing

Perfect for those who want something a little more unique than traditional cuts.

A Natural Fit with Nordic Catch

Nordic Catch selects premium meats like Ibérico to complement its seafood offerings.

Pairs well with:

  • simple vegetable sides
  • seafood-forward meals
  • surf & turf combinations

Product Details

Product: Ibérico Lágrima (Pork Loin Rib Strip)
Brand: Montaraz
Origin: Spain
Cut: Lágrima
Condition: Frozen
Packaging: Vacuum sealed

Why Buy from Nordic Catch

Nordic Catch focuses on sourcing exceptional ingredients across seafood and premium meats.

We prioritize:

  • quality and consistency
  • proper handling
  • products that perform at a high level

Perfect Pairings

🍷Wine Pairings:

Red Wines:

Spanish Rioja Reserva or Gran Reserva: Deep tannins and dark fruit notes complement the rich, marbled flavor of Lágrima Ibérica.

Ribera del Duero: A bold, full-bodied red with black fruit flavors that enhance the pork’s savory, nutty notes.

Garnacha (Grenache): A fruity, slightly spicy red that balances the buttery richness of the pork.

White Wines:

Albariño: A crisp, slightly citrusy white wine that provides a refreshing contrast to the rich pork.

Oaked Chardonnay: A creamy, slightly buttery texture that complements the pork’s tender, marbled texture.

Sparkling Wine:

Cava Brut: A crisp, refreshing sparkling wine that cleanses the palate between bites.

🧀 Cheese Pairings:

Aged Manchego: Nutty, slightly sharp flavor that balances the savory richness of the pork.

Idiazabal (Smoked Sheep’s Cheese): A subtle smoky note that enhances the pork’s umami profile.

Garrotxa (Catalan Goat Cheese): A slightly tangy, creamy cheese that provides a delightful contrast.

🍴 Condiment Pairings:

Herb Chimichurri: A fresh, zesty blend of herbs, garlic, and olive oil that cuts through the richness of the pork.

Smoked Paprika Aioli: A touch of smoky heat without overpowering the natural flavors.

Fig Jam or Quince Paste: A sweet, fruity note that perfectly balances the savory, nutty pork.

Truffle Butter: A luxurious, earthy enhancement for the buttery texture of Lágrima Ibérica.

🍽️ Side Dish Pairings:

Wild Mushroom Risotto: An umami-rich side that complements the pork’s savory profile.

Garlic Mashed Potatoes: Creamy, buttery texture that perfectly balances the tender pork.

Grilled Asparagus or Roasted Root Vegetables: Earthy flavors that enhance the pork without overwhelming it.

Honey-Glazed Carrots: A touch of sweetness that contrasts with the pork’s nutty richness.

Charred Sweet Corn: Smoky, slightly sweet corn that pairs beautifully with the pork’s rich flavor.

🌿 Finishing Touches:

Fleur de Sel or Maldon Sea Salt: A light sprinkle enhances the pork’s natural flavors.

Fresh Herbs (Rosemary, Thyme, Sage): Add an aromatic, sophisticated touch.

Aged Balsamic Vinegar: A sweet, tangy drizzle for a refined finish.

Premium Olive Oil: A final drizzle provides a silky, luxurious texture.

Portion per pack

1.7LB average per pack, but can vary about 0.3LB up or down.

All cuts are unique and cut by hand. We price our products by the average weight of all packs combined.

Source

Product of Extremadura - Spain
Iberico pigs raised in The Dehesa, a place of enormous ecological value and a model of coexistence between man and land, the dehesa is a natural ecosystem of oaks and cork oaks unparalleled in the world. A landscape that only free-range Iberian pigs enjoy every day.

Preparation tips

Each cut of Montaraz Ibérico meat will have some excess fat, this is where much of the rich flavor is held and commonly left on Iberico pork. You should cook on high heat, with the fat side down to render the fat and give you a crispy, juicy bite.

If you find that there is too much fat, you can trim it down and use the fat as cooking oil, your base to a sauce, or infuse it with herbs and use as a finishing oil.

Ibérico fat is high in healthy monounsaturated fats, similar to olive oil!

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