Iberico Pork Belly – Rib end

Iberico Pork Bellies really are a connoisseur’s delight – often used to produce exceptional pancetta, contributing to their rarity. Due to their high fat content, they might not be immediately recognised as high-quality by the British public. However, for those willing to appreciate the value of the fat and its interplay with the meat, these cuts offer an extraordinary experience.

These Rib Ends are 7 -8 Bones in size taken from the Rib End of the Iberico Pork Belly. 

NOTE: These are fat. Don’t waste the fat looking for the meat, just cook it and collect all that magical rendered lard. A traditional recipe for rendered fat I’ve used many times calls for adding numerous Bay leaves and fresh Garlic cloves to the render. Once cooked, pour the liquid through a sieve into tubs or jars and refrigerate. This makes an amazing alternative savoury spread to butter that’s super tasty for frying or general cooking.