Tender and delicious, these Ibérico pork loin chops bring the flavor back to pork. Ibérico de Bellota pork is a red meat full of the flavors of the Spanish countryside. With a diet of sweet acorns, grasses and herbs, Ibérico pigs produce the finest pork we have ever tried.
For thousands of years the people of southwestern Spain have tended herds of free-ranging pigs in the dehesa range land. Here they live in family groups wandering for miles every day. In the fall they feed on acorns from oak and cork trees. The Spanish word for acorn is 'bellota', which lends its name to this type of pork.
We recommend you cook these boneless pork loin chops at high temperature on the grill or in a cast iron pan. Season the chops with a little sea salt and black pepper. It is better to serve these at least a little rare, which is perfectly safe according to the USDA (see below).
You will receive 2 boneless pork chops. The chops are small and tender, so savor each bite! The pork will arrive frozen with dry ice. We recommend you thaw the chops in the refrigerator for at least 24 hours.
The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.