Perhaps one of the most tender and robust cuts of Pata Negra this cut comes from the third part of the rib and includes the tenderloin and half of the backbone. This is an ideal cut for individually grilled chops or roasting as a rack.
Also known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. They are the last of the free ranging and grazing pigs in Europe, the Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.
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