CAVIAROLI — Made in Catalonia, Spain, since 2011
A family company: the son and grandson of inventor Ramón Ramón spent more than two years building the machine that encapsulates liquid oil
The first oil 'caviar' of real quality made without chemical or heat treatment — just a thin, plant-based alginate skin
Ferran Adrià of El Bulli was the first customer; chefs Albert Adrià, Quique Dacosta and Paco Pérez followed
Drops created with Albert Adrià; Oil Paints developed with the chefs of Disfrutar
FERMÍN · SpainIbérico Pork
Ibérico Pork Spareribs (Costilla)
Spareribs built for the smoker or a long, low-heat cook.
$35.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Arrives cold or we replace itSame product we deliver to restaurantsNo hormones · no antibiotics
Provenance
- Origin
- Spain
- Producer
- FERMÍN
- Cut
- Spareribs (Costilla)
- Breed
- Ibérico (Black Iberian pig)
- Raised
- Free-range on the oak dehesa of Salamanca; raised on pasture, grain and acorns
- Weight
- Sold by the rack, approx. 2–3 lb
Ibérico Pork Spareribs (Costilla) comes from FERMÍN's Ibérico herds in La Alberca, Salamanca — the same free-range Black Iberian pigs behind the brand's award-winning cured hams, shipped fresh rather than cured.
Cut: Costilla — spareribs suited to slow, low-heat cooking or the smoker.
Storage: Ships fresh or frozen depending on availability. Refrigerate immediately on arrival and use within 3–4 days, or keep frozen at 0°F and thaw in the refrigerator before cooking.
Thawing & cooking
Storage: refrigerate on arrival at 34–38°F and use within 3–4 days, or freeze at 0°F for up to 6 months. • Thawing (if frozen): keep sealed and thaw in the refrigerator 24 hours; or submerge the sealed pack in cold water, changing every 30 minutes. Cook within 3 days of thawing. • Smoke: rub with pimentón, salt and garlic; smoke at 250°F for 4–5 hours until the meat pulls back from the bone. • Oven: wrap in foil and bake at 275°F for 2½ hours, then glaze and finish under the broiler or on the grill. • Spanish style: slow-roast with rosemary, garlic and white wine.
Ribs are done at 195–203°F, when a toothpick slides in easily. • Glaze with honey and sherry vinegar.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
About FERMÍN
FERMÍN IBÉRICO — Crafted in La Alberca, Salamanca, since 1956
Founded by Fermín Martín and Victoriana Gómez in a medieval mountain village over 1,000 m high, inside a UNESCO Biosphere Reserve
In 2005 became the first company authorized to export Ibérico products to the United States; first to export organic Ibérico pork to the U.S. (2016)
Raises its own genetically selected Ibérico pigs at Finca Los Helechales; free-range on the oak dehesa
Still family-run by the founders' children, and sold in more than 20 countries
Where it comes from