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.
During the autumn, native oak trees drop olive shaped acorns and select Ibérico pigs are allowed to gorge themselves on the bellota (acorns). The Ibérico de Bellota pigs are produced to a quota to ensure that the breed is sustainable and production won't exceed demand.
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.