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Iberico Pata Negra Loin Chops | HG Walter Ltd
Iberico Pata Negra Loin Chops | HG Walter Ltd

Iberico Pata Negra Loin Chops



The Iberian black pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.

The chops are the only Iberico cut we sell on bone, we recommend searing them in a pan before putting into a preheated oven for 10 minutes. Make sure you allow them to rest for 5 minutes before serving; we hope you will not be disappointed! 

Each chop is cut to 250 grams. 

Not suitable for freezing

Char Siu Iberico Pork Chop
Char Siu Iberico Pork Chop

This Char Siu recipe guarantees a juicy and tender Iberico pork chop, paired with a sticky and sweet hoisin glaze that will leave you craving more!

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Renilla farm in Extremadura slowly rear their Iberian black pigs on a diet of acorns from October to March. During this time, these pigs roam freely across extensive land, foraging on 10kg of acorns each a day.

This daily exercise, along with their rich nutty diet leads to incredible marbling and one of the best flavoured meats you can get your hands on.