Located in the thoracic cavity, there are two costillas per pig. The costillas are the same cut as spareribs here in the U.S. Costillas are cut with one uniform section, and two tapered end pieces. This meat stands out for its intense juiciness and flavor. Costillas contain a high bone to meat ratio; the meat is highly marbled and will work extremely well in your favorite recipe.
Costillas work well in sous vide applications, on the grill or in the oven. These are a perfect option for your next paella or in the crock pot.
Fermín's Ibérico pigs are free-range and sourced from less than 80 farms.
Costillas are sold by the rack, which is cut into three pieces as shown in the picture with white background. Each rack weighs approximately 5 LBS.