COOKING INSTRUCTIONS:
Always make sure the Iberian Pork is brought to room temperature before cooking. Always sprinkle salt and pepper on the Iberian Pork 10 seconds prior to cooking. Marinating with salt and pepper will help to develop the characteristic umami flavour so enjoyed by Iberian Pork connoisseurs. Heat the pan to a medium heat 20% less hot than when cooking ordinary steak. Test this with butter by adding to the pan which should be just hot enough to make the butter slowly sizzle. If the butter sizzles use this butter to coat the pan and then place the Iberian Pork in the pan for 90 seconds on each side for medium rare. Medium rare is most recommended for Iberian Pork, even for those that enjoy rare steaks normally. For Iberian Pork medium rare is best. After the Iberian Pork is cooked place onto a plate and wrap the steak in cooking foil or cover with another plate and allowto rest for four minutes.
COUNTRY OF ORIGIN:
Iberian Pork Meat
Spanish Pork Slaughtered in EU
Approved Slaughterhouses and Cut & Packaged in Great Britain
STORAGE:
If purchased chilled, store below 5°c in the refrigerator and consume by the use by date. Not suitable for freezing.
REMEMBER TO:
We go to great efforts to ensure that the information on this page is accurate at the time that the page was last edited. As we are constantly reviewing and developing our products to meet our consumer needs, consumers, particularly those that suffer from allergies and intolerances, should always check product labelling, warnings, and directions provided with the product that is delivered, prior to use or consumption.
