The Chuletero is the Spanish name for the bone-in loin, which consists of the ribs and the 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.
Two loin chops come in a specially designed air tight "skin" package. Each package averages 6 oz each and contains 2 chops. These may contain small feather bones located on the meat opposite the fat side of the chop.
Remember where the Ibérico pigs get their flavor from, the fat. Found inside the muscle and on the outside, the fat melts to create a moist chop, from pigs found only in Spain. You will agree that this the finest pork in the world. We recommend cooking to medium rare, and do not trim more than what has already been done. The extra fat will infuse the meat with flavor unlike anything you've ever tasted.
This is a limited edition run.