Iberico Chops

Characterised by its high marbling, Iberico pork is prized among chefs for its juiciness as the fat melts through the meat during cooking. Thanks to their free-range and acorn-fed rearing in the Dehesa oak forests in southwestern Spain, these happy pigs develop their distinctive rich, nutty flavour and unmatched tenderness. These bone-in chops with their high marbling and rich outer layer of fat are perfect for pan cooking. Render the outer fat first to achieve a golden crust on the meat, then serve with fennel caramelised in sherry and fresh orange.