Pork Ribeye (Chuleton)

This type of ribeye comes from the part of thebone in loin (chuletero) closest to the collar ofthe pork. It is a very juicy meat due to itsinfiltration of fat, incredibly rich, juicy andtender.

Our exquisite Iberico pork is directly sourced straight from La Alberca, a small village in the province of Salamanca, Spain, situated in the pristine Dehesa ecosystem bordering Portugal. Our pigs are Iberian, reared in green pastures and oak groves with pure soils free from synthetic fertilizers and pesticides. No antibiotics or growth promoting hormones are used and the Iberian pigs are free to roam the open space at all times.

Products Details

Serving Suggestions

everse sear your meat by slow roasting it in the oven at 225 degrees until the internal temperature reaches 140 degrees. Rest it for 15-20 minutes, then broil or sear on high heat for desired crust.