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Texas Iberico® Baby Back Ribs from Pasture Raised Pork (0.5-1 lb)


Texas Iberico® Baby Back Ribs from Pasture Raised Pork (0.5-1 lb)

Iberico Pork Pasture-Raised in Texas | IP-44B

All Natural

ip-44b ip-44b
$59 Write a review
  • Pure Iberico breed pork
  • Pasture raised, Animal Welfare Approved
  • Featured in The New York Times
  • Great on the grill
  • Raw ribs, arrives frozen
  • Size - Approximately 0.5-1 lb total

These amazing baby back ribs are unlike any you have tasted. Rich and flavorful, these are red meat pork ribs marbled with meltingly delicious fats. Pasture raised in the hill country of Texas, the pure Spanish Iberico pigs produce the finest pork in the world.

The 100% pure breed Iberico pigs are 100% pasture raised on the Trails End Ranch by Ashly Martin, a third-generation rancher in Comfort, Texas. The ranch is dotted with Texas live oak and mesquite trees, as well as prickly pear cactus. The pigs graze the ranch, feasting on acorns, grass, herbs, sweet mesquite beans, prickly pear fruit and any other wild food they can find. This unique Texan diet adds a full flavor to the pork.

A few years ago a small herd of Spanish Iberico pigs was flown in from Spain and released on the 1,500-acre ranch. The adaptable hearty animals immediately took to the hill country of Texas, an environment much like the 'dehesa' rangeland of western Spain. Texas live oaks have a sweet acorn like those in Spain and the Iberico pigs love them, and they absolutely devour sweet mesquite beans and prickly pear fruit. All these fruits are full of nutrition and antioxidants that add a special flavor to the pork.

All the Texas Iberico® pigs live outside their entire lives on one ranch. Texas Iberico® pork is Animal Welfare Approved, acknowledged by Consumer Reports as the only “highly meaningful” food label for farm animal welfare.

You will receive this pork frozen, delivered on dry ice. Thaw before cooking. The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.

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