Iberico Pork Ribs

Ibérico pork ribs from Finca Los Helechales deliver the exceptional flavor and marbling of Spain’s prized Ibérico breed in a cut perfect for slow cooking, grilling, and roasting. Compared to conventional pork ribs, these have a deeper, more robust flavor with a buttery, nutty richness that comes from the breed’s natural intramuscular fat. As they cook, that fat renders slowly, creating meat that becomes tender, succulent, and intensely savory without needing heavy sauces or rubs.

For best results, cook low and slow—braised, smoked, or roasted at a gentle heat until the meat softens and the fat renders. Alternatively, par-cook and finish over high heat on the grill for crisp caramelization. Season simply with sea salt, garlic, and herbs, or use bold Spanish accents like smoked pimentón, sherry vinegar, rosemary, or a drizzle of honey. Serve with roasted potatoes, charred vegetables, romesco, or crusty bread to soak up the juices.

These ribs come from Finca Los Helechales, Fermín’s own dedicated Ibérico estate in Salamanca. The farm spans more than 200 acres of holm oak groves and is recognized as the region’s first site for 100% genetically selected Ibérico pigs. Raised without antibiotics or growth promotants, the animals roam freely and forage naturally, developing superior muscle and marbling. All processing is completed under Fermín’s control in La Alberca and Tamames, preserving traditional, sustainable practices that define authentic Ibérico pork.