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Texas Iberico® Boneless Pork Chops


Texas Iberico® Boneless Pork Chops

Finest Iberico Pork Pasture Raised in Texas

All Natural

$37.95ip-39 ip-39 ip-39
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  • Premium hand-cut pork chops
  • 100% Iberico pork
  • Texas ranch pasture-raised
  • Fed on acorns and mesquite beans
  • No antibiotics, Animal Welfare Approved
  • Size - Approximately 1 lb/16 oz - Approximately 3 chops

These tasty pork boneless chops have a deep red color, rich flavor and juiciness unlike any pork you have tasted. They come from pure-breed Iberico pigs that wander the Texas Hill Country eating acorns, mesquite beans and prickly pear fruit. These one-inch thick chops are ideal for the grill, or seared in a cast iron skillet. We recommend cooking them slightly rare to experience their full flavor.*

Texas Iberico pigs live their whole lives outside on the Trails End Ranch of Ashly Martin, a third-generation rancher in Comfort, Texas. The ranch is studded with Texas live oak and mesquite trees, as well as prickly pear cactus. The pigs roam the pastureland, munching on acorns, grass, herbs, sweet mesquite beans and prickly pear fruit. This special Texan diet adds complex flavor to the pork, and the exercise they enjoy wandering the property marbles the meat with flavorful fat.

A while back, a group of purebred Iberico pigs was flown from Spain to America. They made themselves at home on the 1500-acre ranch, a similar environment to the 'dehesa' forest of western Spain. Texas live oaks produce a nutritious acorn similar to those in Spain. The Iberico pigs love them, and they absolutely devour sweet mesquite beans and prickly pear fruit. All of these fruits are full of nutrition and antioxidants that add a uniquely Texan flavor to the pork.

All the Texas Iberico® pigs live their entire lives outside on one ranch, wandering the pasture together with over an acre of rangeland per animal. They are never fed antibiotics. Because of they way they are cared for, they have earned the Animal Welfare Approved designation.

*The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.

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