Red (not pink) meat with a robust flavor surrounded by ribbons of flavorful high-oleic Iberico fat make this chop a different eating experience with a beefy flavor. Cooked right, it tastes like a very good ribeye or T-bone steak. Cooking suggestion: Cook LOW and SLOW by starting in a cold oven set at 250 deg. Patiently monitor with a meat thermometer, turning several times, until core temperature reaches 118-120 deg. Remove and rest for 8-10 minutes. Then "reverse sear" both sides and edges for about 60 seconds in a very hot skillet to brown and crust. Cover on a warm plate and REST for 5-10 minutes. Core temperature should continue to rise to 135-140 degrees during the sear and rest phase. Meat should be pink (medium) and juicy when sliced. Don't overcook!
Note: We also offer whole loins by special order for folks who want to have their chops custom cut.
From purebred Iberico pigs naturally raised outdoors on our U.S. family farm with no antibiotics or hormones. Slow grown on high quality pastures to boost anti-oxidants and omega-3 fatty acids; supplemented on grazing with a limited ration of protein supplement and grains .Pre-cut and packaged in convenient portion and package sizes. Vacuum packed to maintain quality and extended shelf life; frozen hard; should maintain good eating quality for 6-10 months in your freezer. (Safe indefinitely while frozen.)Order is packed in an insulated container for shipping and should arrive frozen or very cold to the touch.Ships UPS ground within our 1-2 day delivery zones for a flat $29 fee. (See our Shipping & Billing Policy.)