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British

Iberico Pata Negra Loin Chop Each

£11.07

The pigs are traditionally reared in the province of Extramadura in South West Spain.They are reared slowly foraging for acorns in large woodlands. The Iberico pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.

The chops are the only iberico cut we sell on bone, we recommend searing them in a pan before putting into a preheated oven for 10 minutes. Make sure you allow them to rest for 5 minutes before serving; we hope you will not be disappointed!

Each chop is cut to 250 grams.

Country of Origin: England

Description

The pigs are traditionally reared in the province of Extramadura in South West Spain.They are reared slowly foraging for acorns in large woodlands. The Iberico pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.

The chops are the only iberico cut we sell on bone, we recommend searing them in a pan before putting into a preheated oven for 10 minutes. Make sure you allow them to rest for 5 minutes before serving; we hope you will not be disappointed!

Each chop is cut to 250 grams.

Additional information

Iberico Pata Negra Loin Chops

1 x 250g, 2 x 250g

Country of Origin

England

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