Ibérico Pork Rack
A bone-in pork rack from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. This is the loin left on the bone as a full rack: a row of rib bones with the loin muscle running along the top, offering you a roasting joint that combines the tenderness of the loin with the flavour that the bones add during cooking. The meat is a deep ruby-red with fine, even marbling throughout and the distinctive nutty aroma that comes from the pigs' acorn-rich diet.
Legado Ibérico pigs are a heritage breed that roam freely in the ancient dehesa ecosystem — open woodland of holm oak and cork oak — foraging on grass, herbs, and acorns during the montanera season. This diet gives the fat a high proportion of oleic acid, the same monounsaturated fatty acid found in olive oil, which is why the intramuscular fat has that characteristic sweet, nutty flavour and a texture that melts at a lower temperature than conventional pork fat. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.
Available as a half rack (6 bones, approximately 800g±, serving 2–3) or a full rack (11–12 bones, approximately 1.5kg±, serving 4–6). The rack can be roasted whole as a centrepiece or sliced into individual chops before or after cooking.
IQF frozen.
Producer: Legado Ibérico, Extremadura, Spain
Ingredients: Pork (bone-in loin rack)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days.
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Description
A bone-in pork rack from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. This is the loin left on the bone as a full rack: a row of rib bones with the loin muscle running along the top, offering you a roasting joint that combines the tenderness of the loin with the flavour that the bones add during cooking. The meat is a deep ruby-red with fine, even marbling throughout and the distinctive nutty aroma that comes from the pigs' acorn-rich diet.
Legado Ibérico pigs are a heritage breed that roam freely in the ancient dehesa ecosystem — open woodland of holm oak and cork oak — foraging on grass, herbs, and acorns during the montanera season. This diet gives the fat a high proportion of oleic acid, the same monounsaturated fatty acid found in olive oil, which is why the intramuscular fat has that characteristic sweet, nutty flavour and a texture that melts at a lower temperature than conventional pork fat. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.
Available as a half rack (6 bones, approximately 800g±, serving 2–3) or a full rack (11–12 bones, approximately 1.5kg±, serving 4–6). The rack can be roasted whole as a centrepiece or sliced into individual chops before or after cooking.
IQF frozen.
Producer: Legado Ibérico, Extremadura, Spain
Ingredients: Pork (bone-in loin rack)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days.
