Ibérico Pork Rib Rack Frenched (Carré Ibérico) (2.9 LB avg)

🍷 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. Wine Pairings:

Spanish Rioja Reserva or Ribera del Duero: Bold tannins and dark fruit notes perfectly complement the rich, marbled flavors of the pork.

Oaked Chardonnay: A creamy, slightly buttery white wine that offers a refined contrast to the savory meat.

Dry Fino Sherry: A nutty, slightly briny finish that echoes the acorn-rich diet of the Iberian pigs.

🧀 Cheese Pairings:

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

Idiazabal (Smoked Sheep’s Cheese): Subtle smoky notes that enhance the pork’s umami profile.

🍴 Condiment Pairings:

Herb Chimichurri: A fresh, zesty blend of herbs, garlic, and olive oil for vibrant contrast.

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

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

🍽️ Side Dish Pairings:

Roasted Garlic Mashed Potatoes: Creamy, buttery texture that complements the tender pork.

Grilled Asparagus or Roasted Root Vegetables: Earthy, slightly charred flavors for a balanced contrast.

Wild Mushroom Risotto: Umami-rich depth that pairs beautifully with the savory, marbled pork.

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

🌿 Finishing Touches:

Fleur de Sel or Maldon Sea Salt: A light sprinkle to enhance the natural flavors.

Fresh Herbs (Rosemary, Thyme, Sage): An aromatic touch for a refined finish.

Aged Balsamic Vinegar or Premium Olive Oil: A silky, refined drizzle for added luxury.

2.9LB average per pack, but can vary about half a pound up or down!

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

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.

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!