The Iberian rib is a popular cut from the upper part of the pig’s rib cage. It combines lean meat with a generous layer of fat and bone, making it exceptionally flavorful and juicy. It is ideal for roasts, stews, and, above all, for the grill. When cooked, the infiltrated fat melts, providing smoothness and a powerful flavor with sweet and smoky notes. The texture is tender and gelatinous near the bone, and crispy on the outside. Its irritating aroma evokes traditional cuisine and celebrations.
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