Considered the prime rib of pork, this Spanish Iberico Pork Rack is a true centrepiece cut — deeply marbled, incredibly tender, and packed with rich, nutty flavour. Featuring 9–10 frenched bones and weighing in at 4.6–5.4 lbs, this bone-in roast comes from the celebrated Iberico pig, known for its intramuscular fat and melt-in-your-mouth texture. The exposed bones make for a stunning presentation, whether served whole or sliced into elegant chops.
Roast low and slow to develop deep flavour, then finish at high heat for a perfectly caramelized crust. Let it rest, carve between the bones, and serve with simple sides — this is the kind of pork that doesn’t need much fuss.
