Campo Grande Ibérico Pork 4-Bone Ribeye Rack Japanese Wagyu Pat dry and season generously

Pat dry and season generously with kosher salt and freshly cracked black pepper

with its richer 8/9 counterpart being MJ

Sourced from the strip loin

and packed with the rich

Cooking Recommendations: For the best results

Campo Grande Ibérico Pork 4-Bone Ribeye Rack Japanese Wagyu Pat dry and season generouslySourced from the renowned Spanish heritage pigs of Campo Grande, the Ibrico Pork 4 Bone Ribeye Rack is a true showpiece. Cut from the prized center rib section, this roast is beautifully marbled, exceptionally tender, and packed with the rich, nutty flavor that has made Ibrico pork famous around the world. Often compared to a beef prime rib or ribeye roast, this cut offers an incredibly juicy eating experience with a buttery texture that sets it apart