spanish chestnut fed pork rack (dry aged)
pork rack comes from the rib area of the loin which contains a bit more fat, making it especially succulent and flavorful. best to roast or grill.
spanish Iberico pig breeding in a traditional and natural way with chestnuts, that favors fat infiltration with a high percentage of monounsaturated fatty acids. After slaughter, the pigs are treated with dry aging. The natural enzymes of the pork are used to soften the meat fiber, increase the tenderness and rich flavor of the pork. In Dry aging, moisture starts to evaporate, with less moisture, the flavour becomes more concentrated with a more intense taste.
* photo for reference only
** supply while stocks last