Legado Ibérico Pork Rack

Name: Legado Ibérico Pork Rack | Extremadura | FINE & WILD
Brand: REACH FOODS
SKU: LPRACK500
Price: 18.75 GBP
Availability: InStock

£18.75

Extremadura, Spain Bone-in loin rack from free-range, acorn-fed Ibérico pigs Dehesa-raised in Extremadura — five-generation family estate

A bone-in loin rack from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura. Deep ruby-red meat with fine marbling and the distinctive nutty sweetness of an acorn-fed diet. Roast whole or slice into chops. Available as a half rack (serves 2–3) or full rack (serves 4–6).

£18.75

A bone-in pork rack from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. This is the loin left on the bone as a full rack: a row of rib bones with the loin muscle running along the top, offering you a roasting joint that combines the tenderness of the loin with the flavour that the bones add during cooking. The meat is a deep ruby-red with fine, even marbling throughout and the distinctive nutty aroma that comes from the pigs' acorn-rich diet.

Legado Ibérico pigs are a heritage breed that roam freely in the ancient dehesa ecosystem — open woodland of holm oak and cork oak — foraging on grass, herbs, and acorns during the montanera season. This diet gives the fat a high proportion of oleic acid, the same monounsaturated fatty acid found in olive oil, which is why the intramuscular fat has that characteristic sweet, nutty flavour and a texture that melts at a lower temperature than conventional pork fat. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.

Available as a half rack (6 bones, approximately 800g±, serving 2–3) or a full rack (11–12 bones, approximately 1.5kg±, serving 4–6). The rack can be roasted whole as a centrepiece or sliced into individual chops before or after cooking.

IQF frozen.

Producer: Legado Ibérico, Extremadura, Spain

Ingredients: Pork (bone-in loin rack)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days.

Remove the rack from the freezer and defrost in the refrigerator for 24–36 hours. Once defrosted, take it out of the fridge 20–30 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt and freshly ground black pepper.

For a whole roast, preheat the oven to 190°C (fan 170°C). Place the rack bone-side down in a roasting tin — the bones act as a natural rack. Roast until the internal temperature at the thickest part of the loin reaches 63°C. For a half rack (~800g) this will take approximately 30–40 minutes; for a full rack (~1.5kg) approximately 50–60 minutes. Check with a probe thermometer rather than relying on time alone — Ibérico pork is at its best when the centre is just pink, and the heavy marbling keeps the meat juicy at this temperature.

Rest for at least 10–15 minutes before carving. To carve, slice down between the rib bones to produce individual chops.

Alternatively, you can slice the rack into individual chops before cooking and pan-sear or grill them. Season well, sear in a hot pan for 3–4 minutes per side until deeply caramelised, and rest for 5 minutes. The chops can be served slightly pink at the centre.

The nutty, sweet character of Ibérico fat means the rack needs very little embellishment. Roasted with just salt and a few sprigs of thyme or rosemary is enough. If you want accompaniments, roasted peppers, braised white beans, a simple green salad with sherry vinegar dressing, or roasted root vegetables all work well. The Spanish approach would be to keep it simple and let the quality of the pork do the talking.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A bone-in pork rack from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. This is the loin left on the bone as a full rack: a row of rib bones with the loin muscle running along the top, offering you a roasting joint that combines the tenderness of the loin with the flavour that the bones add during cooking. The meat is a deep ruby-red with fine, even marbling throughout and the distinctive nutty aroma that comes from the pigs' acorn-rich diet.

Legado Ibérico pigs are a heritage breed that roam freely in the ancient dehesa ecosystem — open woodland of holm oak and cork oak — foraging on grass, herbs, and acorns during the montanera season. This diet gives the fat a high proportion of oleic acid, the same monounsaturated fatty acid found in olive oil, which is why the intramuscular fat has that characteristic sweet, nutty flavour and a texture that melts at a lower temperature than conventional pork fat. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.

Available as a half rack (6 bones, approximately 800g±, serving 2–3) or a full rack (11–12 bones, approximately 1.5kg±, serving 4–6). The rack can be roasted whole as a centrepiece or sliced into individual chops before or after cooking.

IQF frozen.

Producer: Legado Ibérico, Extremadura, Spain

Ingredients: Pork (bone-in loin rack)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days.

Preparation / Cooking

Remove the rack from the freezer and defrost in the refrigerator for 24–36 hours. Once defrosted, take it out of the fridge 20–30 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt and freshly ground black pepper.

For a whole roast, preheat the oven to 190°C (fan 170°C). Place the rack bone-side down in a roasting tin — the bones act as a natural rack. Roast until the internal temperature at the thickest part of the loin reaches 63°C. For a half rack (~800g) this will take approximately 30–40 minutes; for a full rack (~1.5kg) approximately 50–60 minutes. Check with a probe thermometer rather than relying on time alone — Ibérico pork is at its best when the centre is just pink, and the heavy marbling keeps the meat juicy at this temperature.

Rest for at least 10–15 minutes before carving. To carve, slice down between the rib bones to produce individual chops.

Alternatively, you can slice the rack into individual chops before cooking and pan-sear or grill them. Season well, sear in a hot pan for 3–4 minutes per side until deeply caramelised, and rest for 5 minutes. The chops can be served slightly pink at the centre.

The nutty, sweet character of Ibérico fat means the rack needs very little embellishment. Roasted with just salt and a few sprigs of thyme or rosemary is enough. If you want accompaniments, roasted peppers, braised white beans, a simple green salad with sherry vinegar dressing, or roasted root vegetables all work well. The Spanish approach would be to keep it simple and let the quality of the pork do the talking.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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