• Frozen iberico ribs

Ibérico Ribs, Half Rack, Frozen*, 900g

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FREE OVER £60

DESCRIPTION

From free-range, acorn-fed pigs. These acorns lend a juiciness and flavour unique to the natural Iberian breed of Extremadura.

One of the most flavourful cuts of the Ibérico pig, these ribs are highly prized by gastronomy lovers.

Enjoy roasted, grilled, or slow stewed.

Approximately 900g. This is a frozen product*.

Señorío de Montanera acorn-fed 100% Ibérico pork ribs are renowned for their exceptional juiciness and flavour, thanks to their intramuscular marbling. Sourced from pure-bred Ibérico pigs reared free-range in Extremadura and fed exclusively on acorns during the "montanera" phase, this meat is highly valued for its quality and unique characteristics.

Distinguished by its intense flavour, fat infiltration, and smooth texture, the rib is ideal for roasting, grilling, or incorporating into traditional stews and rice dishes. Our acorn-fed pork is a seasonal product, preserved year-round through an ultra-freezing process based on Japanese techniques.

With high levels of oleic acid (over 54%) and fat infiltration, our 100% Iberico ribs offer a shiny appearance and an exceptional acorn-flavored aroma. Iberico meat is also an excellent source of monounsaturated fats, vitamin B1, iron, and phosphorus.

*Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

INGREDIENTS Acorn fed 100% Iberico pork STORAGE & CARE Keep frozen above -18°C. Once opened keep refrigerated below 7°C and consume within 5 days. Once defrosted, do not refreeze.
Nutrition - Per 100g
Energy 1079kJ / 260kcal
Fat 21.3g
   of which saturates 7.5g
Carbohydrate 0.6g
   of which sugars <0.5g
Protein 16.5g
Fibre
Salt 0.11g
* Typical values per 100g

STANDARD DELIVERY

Our standard delivery charge to Mainland UK postcodes is £4.50, excluding the Scottish Highlands and Northern Ireland. Orders received before 11:00 am can be despatched for delivery on the next working day, at an unspecified time between 8am and 6pm. Orders received after 11:00 am will be despatched on the next available delivery day after that unless a later date has been selected. We do not deliver Saturday to Monday, so orders received after 11:00 am on Thursdays cannot be despatched until after the weekend for delivery on the following Tuesday at the earliest.

In the checkout process you can select the day that you would like the order to be delivered from the
list of options (Tuesday to Friday). Orders can be placed up to 30 days in advance, or 60 during the Black Friday and Christmas period. You can also choose to designate a ’safe’ place (at your own risk) should no-one be at home to accept delivery. However, we cannot specify delivery times or request telephone calls from the driver.

SCOTTISH HIGHLANDS, NORTHERN IRELAND AND OFF MAINLAND UK

We are currently unable to ship to Northern Ireland due to Brexit restrictions affecting our courier service.

For all postcodes included in the area designated by our third party courier as being within the Scottish Highlands our delivery charge is £14.95. Please remember that this is generally a 48-hour service and in some cases delivery can take up to 3 days after the delivery date selected online. For this reason it is advisable to consult a member of our sales team before placing the order. We offer free delivery to the
Scottish Highlands and Off Mainland UK on all orders over £100.

JERSEY & GUERNSEY

For all deliveries to Jersey & Guernsey, please place your orders with our agents, Fungi Delecti. Please note, we cannot ship directly. Orders received for these islands will not be dispatched & will be refunded. Orders placed with Fungi Delecti are usually delivered to Jersey addresses within 1-2 days, and Guernsey addresses once per week.”

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