Iberian Pork Rack
Want to learn more about Iberian Pork Crown?
In this video, Martín the Iberian meat expert from Blázquez reveals all the secrets of the Iberian crown and suggests a tasty recipe for cooking grilled pork crown.
Obtained from the upper part of the pig's backside, the Pork Crown is made from the Iberian pork loin, stripped of its excess fat cover, and from the ribs, or intercostal muscles.
The pork crown is a classic cut of Spanish butchery that refers precisely to one of the symbols of Iberian culture: in fact, when joined and closed at the end, it takes the shape of a classic crown, an emblem of Spanish monarchical history.
Crown roast pork is the best choice for special occasions, to impress guests with simplicity.
The secret to enjoying a worthy roast is to brush the meat with extra virgin olive oil flavored with herbs.
Iberian pork, unlike what one might imagine, must be treated like beef, so it is strictly served rare.
What makes Iberian pork special?
100% purebred Iberian pigs have an unmistakable flavor resulting from the incredible marbling of fat and the genetic peculiarity of assimilating oleic acid from acorns (bellotas). Blázquez pigs grow freely or in semi-freedom in vast areas where they can move around peacefully: this contributes to stronger, more toned muscles. In addition, the animals are allowed to live longer lives-more than 11 months-going beyond the minimum required by Spanish law.
Guijuelo Salamanca SPAIN
Vacuum-packed, 3.52 lb, frozen
On the surroundings of Salamanca, the Blázquez family founded the ham company in 1932, based on the artisan knowledge of that time: still today it is a family-run business with almost 90 years of tradition in producing one of the most iconic Iberian excellences, namely patanegra. Controlled genetics, selection criteria based on teachings passed down from generation to generation, and a self-produced diet are the secrets still guarded by the third generation: from the year of its founding to today Jamones Blázquez remains faithful to its natural and traditional processes.