The iberico chuletero is composed of the ribs and loin. There for, the chuletero can give the chef a cut of meat that is both rich and tender, with consistent properties over a larger yield. The chuletero is a noble cut in Spain; very juicy and tasteful.  

The whole loin contains the rack and the loin. It measures 22" long x 7" wide x 2.5" thick.  It will weigh approximately 6-7 LBS, +/- 1LB.*

*All weights and measurements are estimates only.

This is not the acorn (Bellota) finished Ibérico.  Traditional iberico pigs are the basis that all bellota pork is created from.  Raised in the same manner as the bellota pigs, the pigs eat natural foods, and just like the bellota, these pigs are hormone and antibiotic free.  All Fermin Ibérico pigs are raised in the same protected lands as the bellota pigs.