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.