Iberian Rib is an incision cut of the Iberian pig composed of the bony parts and muscles of the rib cage. They have an alternation of flesh and bone that are usually cooked together. They are cut into longitudinal strips about 8 centimeters wide and weighing approximately 300 grams each. Its number of culinary preparations is very wide, being the most popular the asado to the barbecue. They usually act as an ingredient in preparations such as stews, stews and stews. They are served in vacuum trays with about 1 kg of weight.
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