Ibérico Pork Sliders - 6 Patties
- Juicy pork slider burger patties
- Made with Ibérico pork
- Seasoned with salt and pepper
- Size - 1 lb/16 oz - 6 sliders
Grill the ultimate sliders made with Ibérico pork. We work with a local artisan sausage maker to grind this pasture-raised Ibérico pork and make patties ready for the grill or cast-iron skillet. Each bite is full of rich flavor and a juiciness you won’t believe.
These sliders are seasoned with just sea salt and pepper to let the Ibérico flavor shine through.
We recommend grilling the pork until it is cooked on the outside but pink in the middle. Because Ibérico pork is so juicy, do not cook over direct flame as that may cause flaring. We prepare the grill with charcoal to one side, grilling the sliders on indirect heat.
Your Ibérico pork sliders will be shipped frozen on dry ice. Store in the freezer for up to a month or in the refrigerator for up to three days.
Note: only the slider patties are included with purchase, does not include buns or other items featured in the photograph.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The USDA recommends cooking all ground meat (including pork) to 160°F as measured with a food thermometer placed in the thickest part of the meat.
Ibérico pork, salt and pepper.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
Your Ibérico pork sliders will be shipped frozen on dry ice. Store in the freezer for up to a month or in the refrigerator for up to 3 days.
The USDA recommends cooking all ground meat (including pork) to 160°F as measured with a food thermometer placed in the thickest part of the meat.