Iberico Pork Tomahawk Rack, Pure Bellota 1.5-2kg

Iberico Pork Tomahawk Rack is a spectacular 1.5 to 2kg bone-in rack of Iberico Bellota pork. The long rib bone is left intact for maximum visual impact. The rack carries extraordinary Bellota marbling throughout the loin muscle. Furthermore, the generous fat cap renders during roasting. As a result, this produces pork of quite sensational flavour.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Pork Tomahawk Rack:

• Score the fat cap lightly and season generously with sea salt and cracked black pepper.
• Roast at 220°C for 20 minutes to caramelise the fat, then reduce to 180°C.
• Cook for 20 to 25 minutes per 500g — use a meat thermometer and pull at 63°C.
• Rest for 15 to 20 minutes before carving between the bones to serve.

Perfect Pairings

Iberico Pork Tomahawk Rack pairs beautifully with:

• Roasted piquillo peppers and good Spanish olive oil
• A bold Rioja Gran Reserva or Priorat
• Pan juices deglazed with sherry and thyme
• Crushed roasted almonds and fresh herbs scattered over to serve

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Pork Tomahawk Rack brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, it makes a spectacular focal point for any dinner party. Furthermore, the bone ensures even cooking throughout the thick rack.