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 sirloin steak. Brining enhances juiciness and flavor, and we've already brined this one for you. 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. Move to stove top and "reverse sear" both sides and edges for a few 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!
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."
Purebred Iberico Pork, Brine( water, sea salt, brown sugar, black pepper, garlic)