We spice brined these thick-cut, boneless Indiana Iberico pork chops before smoking 'em over applewood and hickory.
Fully cooked, they're ready to simple sear on the grill or stovetop to serve hot. Pair with a dry spice rub or BBQ sauce These pasture-raised Indiana Iberico pigs are finished on a diet of apples + chestnuts and prized for their rich and delicious fat cap. We especially like serving these chops as you might a fine steak or tuna or even foie gras: sear, let rest, and then cut slices on a bias to serve with your favorite top-shelf condiments.
Six thick-cut boneless chops in each package: about 1.5 - 1.75 lbs. Keep refrigerated or store in the freezer to extend shelf life by 365 days.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Ingredients: Iberico pork lion, brine (Water, Salt, Cane Sugar, Celery Powder, Cherry Powder, Spices (Black Pepper, Allspice, Clove, Juniper Berries), Garlic, Bay Leaf.