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New Texas Iberico® Rib Chops from Pasture Raised Pork

Texas Iberico® Rib Chops from Pasture Raised Pork

Premium Iberico Pork Pasture Raised in Texas

All Natural

$87.95ip-34 ip-34 ip-34 Write a review
  • Two premium pork chops
  • 100% Iberico pork
  • Ranch-raised in Texas
  • Fed on acorns and mesquite beans
  • Great on the grill
  • Size - 2 chops - Approx. 1 lb/16 oz

These delicious pork chops come from Spanish Iberico pigs ranch-raised in the hill country of Texas. The pasture-raised pigs feast on acorns, mesquite beans and prickly pear fruit, lending a juiciness and flavor unlike any other pork in the world. Make no mistake, Texas Iberico® pork chops are red meat, with a full taste and flavorful fats well beyond the typical pale supermarket chops.

These chops are loin chops on the bone, the finest quality cut. They are best grilled at high heat, seasoned with little more than a pinch of sea salt. Be sure not to overcook, we serve them slightly rare.

Our 100% Iberico breed pigs are raised on the Trails End Ranch by Ashly Martin, a third-generation rancher in Comfort, Texas. The ranch is covered with Texas live oak and mesquite trees, as well as prickly pear cactus. The pigs wander the pastureland, feasting on acorns, grass, herbs, sweet mesquite beans, prickly pear fruit and any other wild delicacies they can find. This uniquely Texan diet adds intense flavor to the pork, and the exercise they get wandering the property marbles the meat with flavorful fat.

Several years ago, a herd of purebred Iberico pigs was flown from Spain to America. Released on the 1500-acre ranch, the hearty animals were at home in the hill country of Texas, a similar environment to the 'dehesa' rangeland of western Spain. Texas live oaks have a similar acorn to those of Spain and the Iberico pigs feast on 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 outside their entire lives on one ranch, wandering the pasture together with over an acre of rangeland per animal.

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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