Pasture Raised Iberico Pork Strip Steak

The Best Pork I Have Tried

Who doesn't love a great pork chop? As soon as I thawed the first one I could tell by the color that the quality of this meat was top notch. Aside from that the taste was incredible. All it needs is salt and a great sear. Frankie's Free Range is where I will be sourcing all of my animal foods moving forward. You realize after getting a box from Frankie's what a joke the grocery store is. Keep up the great work brother

Delicious!

Meat came frozen and I defrosted over 2 days, then I rubbed it with salt over night and cooked it the next day. I patted off the salt with a damp paper towel. I applied olive oil and a herb rub consisting of thyme, oregano, basil, sage, black pepper, onion powder, garlic powder and a dash more salt. Roasted it at 350 til internal was 145, pulled it out let it rest 10 minutes while cooking risotto. Once risotto was done I threw the roast back in the oven on 500 to get a toasty top and to bring up the internal to 155-160. Let it rest another 7-10 minutes and B I N G O! Sliced into it and it was delicous.

The best pork I have ever tasted by a country mile

It is just like frank says on the video he made about ibérico pork, the flavor is so complex when it is raw, so tasty, I honestly enjoy it raw the same way t enjoy it cooked, I just sear it on the outside and it is amazing, it is a million times better than any gourmet pork you can eat at a restaurant, and I only add salt and butter, just that! I recommend it 100%, my only drawback is that it has a bit of connected tissue that is hard to chew when it is cooked, but other than that, I can not be more satisfied with this