- Juicy, flavorful pork chops
- Acorn-fed, 100% Ibérico pork from Spain
- Delicious on the grill
- Free-range pork
- Size - 2 Pieces - Approx. 0.7 lb/317 gr
These beautiful pork chops come from free-range, acorn-fed pork. The acorns lend a juiciness and flavor that is gone from modern white pork. In fact, we call Ibérico de Bellota pork the other red meat, because it retains the intense flavor and flavorful fats associated with a great steak.
These chops come with the bone, and are best grilled at high temperature, seasoned with little more than a few pinches of sea salt. Be sure not to overcook - we actually prefer them served rare (even the USDA now says this is safe, see below).
Ibérico de Bellota pork is one of Spain's treasures. In the southwest part of the country, black Ibérico pigs wander freely in family groups across the ancient dehesa range land. In the fall the acorns begin to drop from the encina oak and cork trees, and the pigs have a feast. This acorn diet and lots of exercise combine to infiltrate the meat with beneficial acorn flavored fat that melts in your mouth.
You will receive two rib chops. The chops are moderate in size, so savor each bite! The pork will arrive frozen. We recommend that you thaw the chops in the refrigerator for at least a day.
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.
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"Absolutely the best pork chops I've eaten; flavor and texture are beyond comparison!"
Maria Swan - New Albany, OH - May 7, 2017
"The flavor was like none other I've tasted, mellow, deep flavor and tender. It was happy eating!"
Gloria - Cary, NC - Dec 18, 2016
"After years of dry flavourless, food-police-ruined, new pork it so great to taste real pork again. Not only real pork but the best pork I ever had. I wish you sold fresh hams. "
Robert Benson - San Jose, CA - Jun 5, 2016
"The chops I received do not look like the photo. The chops I received are tiny and more fat than meat. I would not order these again."
Richard Dietrich - LYNBROOK, NY - Oct 28, 2014