Iberico Pata Negra Loin Chops
The Iberian black pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.
The chops are the only Iberico cut we sell on bone, we recommend searing them in a pan before putting into a preheated oven for 10 minutes. Make sure you allow them to rest for 5 minutes before serving; we hope you will not be disappointed!
Each chop is cut to 250 grams.
