Iberico Bone-in Pork Loin Frenched (Chuletero)

There's something to be said about the frenched bone-in Iberico pork rack. When we look at this piece, we lose ourself in the deep color that echoes flavor. This is a presentation piece - hands down. This will feed plenty; from 6 - 8 people and present beautifully as the dinner table center piece. 

All the trimming is done for you so all you have to do is season and cook to your desired temperature. We recommend to not overcook; there's no need to cook this pork until it turns white; we recommend a medium level of doneness (140 -145 degrees). 

Cut: Pork Loin

Preferred Cooking Method: Reverse sear in the oven at 225 degrees, let that marbling break down and melt into the muscle. Slow roast on an elevated rack until your internal temperature is 140 degrees. Then let rest for 15-20 minutes. Once you've let it rest the broil or sear on hi heat until you get a crust you like! 

Preferred Cooking Time: The Pork Bone-in Loin  should be grilled on high heat (400 degrees) for two minutes on each side or until it reaches an internal temperature of 145 degrees fahrenheit.

Wine Pairing: German Riesling

  • Cut: Pork Bone-in Loin
  • Weight:  Approx. 2.4 - 2.75 Pounds
  • Feeds: 4 -6 People
  • Pork: Spanish Iberico



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