Iberian Pork Tomahawk Chop (Double & Single Cut)

Iberian Pork Tomahawk chop

Iberian Pork Tomahawk Chop (Double & Single Cut)

from $19.99

This Iberian Pork Tomahawk Chop is the ultimate indulgence for pork lovers, offered in both single and double cuts, vacuum-sealed in packages of two. The single cut weighs a perfect 8–10 ounces, while the double cut offers a generous 16–18 ounces. Each chop showcases a long bone and beautiful marbling, delivering a tender, juicy experience perfect for grilling or oven roasting. Finished in Kansas on a natural, forage-rich diet, these heritage Iberian pigs are free-range, resulting in deep, savory flavors. Ideal for special meals, these chops bring gourmet quality to your table.

Key Features

  • Source: Finished in Kansas, these Iberian pigs are free-range and forage-fed, enhancing the meat’s quality and unique flavor.

  • Taste Profile: Rich, savory, and juicy. The beautiful marbling ensures tenderness, with each bite delivering an unforgettable flavor experience.

Available Sizes:

  • Single Cut: 8-10 ounces

  • Double Cut: 16-18 ounces

  • Packaged in vacuum-sealed packs of two chops to maintain peak freshness.

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Cooking Tips & Recipe Ideas

  • Oven-Baked: Preheat oven to 375°F. Season generously with salt, pepper, and fresh herbs. Sear in a hot skillet for 3–4 minutes per side, then finish in the oven for 15–20 minutes for a single cut or 20–25 minutes for a double cut, or until the internal temperature reaches 145°F.

  • Smoking: Preheat smoker to 225°F. Season the chop and smoke for 1.5–2 hours for a single cut or 2.5–3 hours for a double cut, until the internal temperature reaches 145°F for a juicy, tender finish.

  • Air Fryer: Preheat to 400°F. Season the chop, place it in the air fryer basket, and cook for about 15–20 minutes for a single cut or 20–25 minutes for a double cut, flipping halfway.

  • Grill: Preheat grill to medium-high. Grill the single cut for about 5–7 minutes per side, or the double cut for about 7–10 minutes per side, until it reaches 145°F internally for a perfect medium-rare.

Cooking Suggestion:
Allow the tomahawk chop to rest for at least 5 minutes after cooking to let the juices redistribute, ensuring full flavor and tenderness.

Recipe Idea:
Garlic and Herb-Infused Iberian Tomahawk Chop
Marinate the chop in minced garlic, fresh rosemary, thyme, olive oil, salt, and pepper for at least 1 hour. Grill or bake to your desired doneness, then slice and serve with roasted vegetables and chimichurri sauce for a gourmet experience.

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FAQs

  • What is an Iberian Pork Tomahawk Chop?
    This premium cut features a long bone and thick, marbled meat, making it a standout choice for flavor and presentation. Available in both single and double cuts, packaged in sets of two.

  • How is Iberian pork different from other pork?
    This Iberian pork was finished in Kansas on a forage-rich diet, giving it a higher fat content and a savory taste profile that’s unmatched by standard pork.

  • What is the best way to cook an Iberian Pork Tomahawk Chop?
    It’s versatile for grilling, roasting, or air-frying. Searing it first and finishing in the oven or smoker brings out the best flavor and tenderness.

  • How should I store an Iberian Pork Tomahawk Chop?
    The vacuum-sealed packaging keeps it fresh for up to two weeks in the refrigerator. For long-term storage, freeze to preserve quality for up to a year.

  • What is the recommended internal temperature for cooking Iberian pork?
    The USDA recommends an internal temperature of 145°F, followed by a short rest to lock in juices and enhance flavor.

These Iberian Pork Tomahawk Chops are more than a meal—they’re an experience! Whether you choose the single or double cut, each package of two is ready to elevate your dining.