Ibérico Pork Chops

Full product description

Level up chop night with Ibérico pork chops—beautifully marbled, richly flavoured and naturally juicy. Cut from Spanish Ibérico (Iberian) pigs, these chops sear to a deep golden crust while the fat cap gently bastes the meat. Cook hot-and-fast, finish gently, and rest for blushing, tender results. Keep it simple with salt, pepper and a squeeze of lemon, or go Spanish with garlic, smoked paprika and a splash of olive oil.

Why you’ll love it

• Natural marbling for exceptional juiciness and flavour

• Fat cap that self-bastes as it cooks

• Pan, grill or BBQ—all quick and reliable

• Big, nutty, sweet-savory pork character

Cut details

• From the loin of Ibérico (Iberian) pigs, typically bone-in

• Distinct intramuscular marbling and fat cap

• Grades/finish (e.g. bellota/cebo) may vary by batch—check the label

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp; pat dry. Season generously with salt & pepper (paprika/garlic optional).

2. Pan + optional oven:

   • Sear 2–3 mins per side in a hot pan; render the fat edge briefly.

   • For thicker chops, finish at 180°C (fan 160°C) for 4–8 mins.

3. Grill/BBQ: High heat 2–4 mins per side, then move to indirect heat to finish. Lid on.

4. Centre temps (guide): Juicy 63–65°C (a faint blush is normal), Well done 70°C+.

5. Rest 5–8 mins before serving.

Serving ideas

• Spanish-style: garlic, smoked paprika, lemon and olive oil

• Romesco sauce with charred peppers and grilled spring onions

• Mojo verde with crispy potatoes

• Apple & sherry vinegar pan sauce, watercress and fries

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

What makes Ibérico different?
The Iberian breed carries natural marbling and a sweet–nutty flavour. The fat is a feature—don’t trim too much before cooking.

Are these bellota (acorn-fed)?
Grades vary by batch (e.g. bellota, cebo de campo, cebo). Please check the label for the exact classification.

Can they be a little pink?
Yes—pull at ~63–65°C and rest. You’ll get juicy chops with a faint blush.

Do I need to brine?
Not essential thanks to the marbling. A quick salt rub 30–60 mins ahead is plenty.