Premium Frozen Iberian Pork Rib Rack for Wholesale
Elevate your meat offerings with the "Wagyu of Pork." Our Frozen Iberian Pork Rib Rack (Costilla Ibérica) is sourced from the legendary Pata Negra pigs of the Iberian Peninsula. Unlike standard pork ribs, the Iberian breed is celebrated for its exceptional intramuscular fat marbling, which renders during cooking to create an incomparably succulent, tender, and "melt-in-your-mouth" texture.
These ribs are flash-frozen (FZ) at the source to lock in their natural juices and the distinctive nutty, savoury flavour profile that comes from a traditional Mediterranean diet. Sold by the kilogram, this full rack is a staple for high-end BBQ smokehouses, Spanish tapas restaurants, and gourmet catering services looking for a rustic yet luxurious centre-plate item.
Key Features for Professional Kitchens:
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Superior Marbling: High healthy fat content ensures the meat remains juicy even under high heat or long smoking sessions.
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Distinctive Flavor: Rich, complex, and slightly nutty—a hallmark of authentic Iberian pork.
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Uniform Quality: Expertly butchered racks offer consistent portioning and presentation.
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Versatile Wholesale Format: Priced per kg to suit bulk ordering and precise food costing.
Serving & Preparation Suggestions
For the best culinary results, Iberian pork requires a "low and slow" approach to fully render its unique fat
| Method |
Instructions |
| Thawing (Crucial) |
For optimal texture, defrost slowly in the refrigerator for 24 hours. Avoid microwave thawing, as it can damage the delicate fat structure. |
| Slow Roasting |
Season simply with sea salt and smoked paprika. Roast at 140^ to 150^ for 2–3 hours until the meat easily pulls away from the bone. |
| Baking/Grilling |
Finish on a high-heat grill or under a broiler for 5 minutes to caramelise the exterior and create a "crispy" crust. |
| Smoking |
Use oak or hickory wood. The heavy marbling makes these ribs ideal for long smoking sessions, resulting in a deep, aromatic flavour. |
| Sous-Vide |
Cook at $62^\circ\text{C}$ for 12–24 hours, then sear briefly. This preserves every drop of the prized Iberian fat. |
Wladimir Munoz
