Iberian rib
The Iberian pork rib is highly appreciated for its juiciness and flavor thanks to the combination of lean and fat meat.
Description.
Formed by 14 vertebrae, with its longitudinal cut we are facing one of the most traditional and flavorful pieces of pork.
Product that alternates meat, both internal and external intercostal muscles, and bone and that we usually cook together, cutting it into strips.
Conservation.
Our recommendation is to refrigerate it at a temperature between 0º and 5ºC but if you prefer to freeze it you can also do so.
For its consumption, the ideal is to take it out of the fridge 30 minutes before its preparation so that the meat reaches medium temperature.
- Fresh vacuum packed: 10 days of preferential consumption.
- Frozen vacuum packed: 18 months of preferential consumption.
Consumption.
The best option for barbecues and grills!
But neither is it bad at all as an accompaniment to stews, stews and casseroles because it remains tender and reaches high cooking points.
