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Pork, Iberico Boneless Pork Chops (LIMITED)
$15.99
Dubbed the "Wagyu of Pork," Boneless Pork Chops from the Iberian Black Pig, also known as "patas negras," embodies the pinnacle of gourmet pleasure, boasting a richness in both its luscious fat and inherent sweetness.
Dubbed the "Wagyu of Pork," Boneless Pork Chops from the Iberian Black Pig, also known as "patas negras," embodies the pinnacle of gourmet pleasure, boasting a richness in both its luscious fat and inherent sweetness. The marbling of these chops are incredible and boast a flavor only known to Iberico pork products
Cooking Tips:
Cooking Ibérico pork is an art that deviates from the norm. With a higher fat-to-meat ratio compared to standard pork, and a fat composition rich in oleic acids, Iberico requires careful handling in the kitchen. Its beef-like qualities, in both appearance and flavor, suggest that a gentle, slow-cooking method yields the best results. The key is to avoid overcooking at all costs.
Reverse sear in the oven at 225 degrees, let that marbling break down and melt into the muscle. Slow roast on an elevated rack until your internal temperature is 135 degrees. Then let rest for 5-10 minutes. Once you've let it rest, pan-fry on high heat until you get a crust you like!
Preferred Cooking Time: The boneless pork chops are thick so the time to reverse sear will depend on how you like your pork chops cooked. Our recommendation is to bring the internal temperature to 135 degrees then let it rest, then sear to bring the final temperature to 145 degrees.
The magic of Iberico lies in its fat, rich with a nutty flavor that makes every bite a delight. The beautiful marbling not only contributes to its luxurious velvety texture but also enhances the overall taste, making Iberico pork a must-try for those who appreciate the finer things in culinary arts.
Barnard Beef Cattle Company (Crawford, TX)
Barnard Beef Cattle Co.
Family Owned. Family Oriented.
I feel the weight and honor of legacy when it comes to ranching in Central Texas. While my grandparents and great-grandparents are no longer with me, I try to uphold their traditions and long-standing beliefs.
Barnard Beef Cattle Co. is proudly owned and operated by Blayr Barnard. My husband, Douglas Landrum, and three boys, Conor, Axton, and Zander Landrum, round out the home team.
Our mission:
Make Great Steak.
Raise Hardworking Kids.
Have Fun.
Make Money and Share.
Started by my Great Grandfather, "Daddy Sam" Barnard as an operation focusing on farming and transitioned into light cattle ranching by my Grandfather, Sterlin Barnard, Barnard Beef Cattle Co. would not be in existence without my father, David S Barnard. Known mostly for his work with National Bank, now National United, based in Gatesville, Texas, David moved the company fully into cattle ranching.
I returned to Central Texas in 2015 after having a 13-year career in Small Business Consulting in Northwest Texas, Montana, and Indiana. David was turning 70 and asked me to take over the family ranch. While I have grown the acres, enterprises, and the number of animals, I have kept the basic business model he perfected over years of hard work.
Without my hardworking team, I would be unable to maintain the animals, acres, equipment, and positive attitude.