Pasture Raised Iberico Pork Shortloin
Who doesn't love a great pork chop? As soon as I thawed the first one I could tell by the color that the quality of this meat was top notch. Aside from that the taste was incredible. All it needs is salt and a great sear. Frankie's Free Range is where I will be sourcing all of my animal foods moving forward. You realize after getting a box from Frankie's what a joke the grocery store is. Keep up the great work brother
Meat came frozen and I defrosted over 2 days, then I rubbed it with salt over night and cooked it the next day. I patted off the salt with a damp paper towel. I applied olive oil and a herb rub consisting of thyme, oregano, basil, sage, black pepper, onion powder, garlic powder and a dash more salt. Roasted it at 350 til internal was 145, pulled it out let it rest 10 minutes while cooking risotto. Once risotto was done I threw the roast back in the oven on 500 to get a toasty top and to bring up the internal to 155-160. Let it rest another 7-10 minutes and B I N G O! Sliced into it and it was delicous.
It is just like frank says on the video he made about ibérico pork, the flavor is so complex when it is raw, so tasty, I honestly enjoy it raw the same way t enjoy it cooked, I just sear it on the outside and it is amazing, it is a million times better than any gourmet pork you can eat at a restaurant, and I only add salt and butter, just that! I recommend it 100%, my only drawback is that it has a bit of connected tissue that is hard to chew when it is cooked, but other than that, I can not be more satisfied with this
I've been getting nicer pork from different sources, mainly in an attempt to satisfy other family members's desire for pork with a lower omega 6 option. According to publications, pastured Iberico is about as low as it gets at around 7 to 10%. This tasted really great. It was juicy and flavorful.
Everything I have bought from Frankie's has been spectacular. This pork is a real treat and honestly some of the only pork I would even eat.