Estrella de Castilla Iberico Rack/Chuletero

TASTING NOTES FROM THE CURATOR

The chuletero is a cut taken from the rib center, and is composed of the ribs and loin. This one is made from quality acorn-fed Iberian pigs, so you know it has meat that is melt-in-your-mouth tender. This is bone-in, with a lean meat and good layer of fat. It has exquisite flavor and texture, nutty and buttery, the way Iberico should be.

PREPARATION AND PAIRINGS

The Iberico Rack/Chuletero by Estrella de Castilla is perfect for roasting and barbecuing. It’s also great reverse pan seared with a white wine and butter sauce. Pair with a good Spanish red wine, or a nice cold beer.

A TIME-HONORED TRADITION

Guijuelo is found at the foot of the “Sierra de Gredos,” and is the land of Iberian tradition. Estrella de Castilla is the heir to this tradition, continuing on the time-loved custom of quality Iberico ham. Guijuelo is surrounded by cold winds, more than 1000 meters above sea level. It has the perfect climate to raise Iberian pigs, surrounded by ancient oak and cork trees, producing the best acorns, the pigs’ staple diet. The incredible quality of their acorns is one of the secrets to their special and unique curing processes.

Storage Instructions

Your cut of rack/chuletero comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.