Iberico Bone-In Pork 4-Rib Rack

There’s something undeniably regal about the Iberico Pork 4 Rib Rack. With its rich marbling, deep crimson hue, and perfectly frenched bones—this is more than just a meal, it’s a showstopper. Every glance at this rack reminds you that this is premium pork, elevated. Expect this to serve 4–5 people, making it the perfect centerpiece for special gatherings or an unforgettable dinner at home.

No trimming necessary—this cut comes fully prepped and ready for seasoning. Cook it gently and let the quality speak for itself. Iberico pork doesn’t need to be cooked to the point of dryness; we recommend a medium doneness between 140–145°F to keep all that flavor and tenderness intact.

Cut: Pork 4 Rib Rack (Bone-In Loin)

Preferred Cooking Method: Start low and slow—reverse sear at 225°F on a raised rack to render the fat and bring the internal temp to 140°F. Let it rest for 15–20 minutes, then hit it with high heat or a broiler finish to lock in a golden crust.

Preferred Cooking Time: For faster prep, grill on high heat (400°F) for about 2 minutes per side until reaching 145°F internal temp.

Wine Pairing: Spanish Tempranillo or German Riesling

Cut: Bone-In Pork Loin (4 Rib Rack)

Weight: Approx. 2 -2.5 Pounds

Feeds: 4–5 People

Pork: Spanish Iberico