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Iberico Spare Ribs

Iberico Spare Ribs

Regular price £9.95
Regular price £15.50 Sale price £9.95
Sale Sold out
From 1.0kg Serves 5 (estimate based on 200g per portion)

Free delivery on orders over £150.

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about this product

Here at Tom Hixson we are proud to offer a wide range of the famous Iberico pork. Highly renowned, the ’Pata Negra’ breed has been bred for generations on the Iberian Peninsula, fed a traditional acorn diet that gives the pork a nutty, rich flavour. This breed (nicknamed for their signature dark legs) yields an incredibly marbled meat, earning it’s status as the ‘Wagyu of Pork’. The meat is also characteristically dark, giving it not only an incredible depth of flavour but unmatched tenderness when cooked.

Our Iberico Spare Ribs Ribs have been expertly butchered by our farming partners for your convenience. Easy to marinate of season, pop them on the grill for a succulent, fall-off-the-bone result that is sure to impress you and your guests.


how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at homedining@tomhixson.co.uk.

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email wholesale@tomhixson.co.uk.

Good for
Grill

Grill

Roasting

Roasting

Broilling

Broilling

Pan-frying

Pan-frying

PORK RIBS
PORK RIBS

Spare Ribs are the meaty ribs cut from the belly of the animal after the belly is removed. Spare ribs are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become.