Iberico Rack

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Description of Iberico Rack

Iberico Rack is a wonderful roast cut from the back of the Spanish Iberico pig. The roasted meat has a rich, nutty flavour. The flavour derives from the 6-10 kilos of acorns the pigs feed on every day during autumn.

 

Vacuum-packing ± 555 grams.


The most delicious flavour combinations with Iberico Rack

The pork rack is delicious with a homemade rub or Madeira sauce. Rub the Iberico Rack with this mixture and enjoy the pure flavours. Or would you rather try out something a bit more fruity? Then combine pork rack with caramelised apples. Mouthwatering!

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Ingredients

100% pork

 

Nutritional values

Per 100 Gram.

 

Energy 604 kJ / 144 kcal
Fat 5,9 g
Saturated fat 1,9 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 22,7 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.

 

Use a frying pan with fat (oil, butter or lard) until golden brown. 
Turn on the oven and set to 80 ⁰C.
Add salt and pepper to the Iberico Rack, next let it thread for 60 minutes in the oven at 80 ⁰C.
Afterwards, cut in to nice chops.

 

Iberico rack can also be prepared on a grill or barbecue.

 

Ibérico Rack with caramelized apples

4 persons

 

Ingredients
Preperation
  • Ibérico rack (about 500g)
  • 2 Granny Smith apples
  • 1 tbsp Cane sugar
  • 2 Cloves garlic
  • ½ Bunch fresh sage
  • 1 tbsp Cooking cream
  • Olive oil
  • Sunflower oil
  • Salt

Preheat the oven to 80°C. Rub the Ibérico rack with 2 tablespoons of olive oil and season with salt. Bake the rack in a frying pan until golden brown all around. Then place it in a baking dish and leave to cook in the oven for 60 minutes at 80°C.

Peel the apples and cut into wedges. Pour olive oil and the cream in a pan and add the apples. Bake until golden brown, then add the sugar to caramelize lightly. Put on low heat.

Heat 2 tablespoons of sunflower oil in another pan. Fry the garlic and sage to a crisp. Spoon the spices from the oil and drain on kitchen paper.

Cut the rack, serve with the sweet apples and sage and garlic topping.