Posted this morning about the ibérico. That thing was the best I’ve had. Definitely a treat!
Posted this morning about the ibérico. That thing was the best I’ve had. Definitely a treat!
by Parking_Balance_470
12 Comments
Skylinerr
I like that you preemptively included the temp to avoid the “too raw for pork” comments 😂
Looks amazing
thankmelater-
That looks perfect.
19Bronco93
That looks stunningly perfect! Now as far as the other guy saying just give it a seat and eat it blue, no thanks.
You might be on the way to convincing me to pony up $$ and try it. There a small farm about 30 minutes away from me that raises Berkshire pigs and they are top notch.
The_Swooze
That’s a beautiful piece of pork. How did you cook it?
Hendrix1967
I’m glad you enjoyed it! What rub combo did you use?? Ibérico pork de Bellota is epic.
nsfbr11
I think your thermometer is off. I’ve never seen red meat at 150°F. Happy to be wrong, but that just doesn’t look right.
FleshlightModel
So you cut it open while it’s hot?
Either way that thermo looks way way off based on the picture.
lilpankdastank
I wonder if they sell that here in Texas
mayorwaffle502
That’s pork?
goobsplat
What’s it like flavor wise? I’ve had slices of cured jamon ibérico in Spain and they were amazing
12 Comments
I like that you preemptively included the temp to avoid the “too raw for pork” comments 😂
Looks amazing
That looks perfect.
That looks stunningly perfect! Now as far as the other guy saying just give it a seat and eat it blue, no thanks.
You might be on the way to convincing me to pony up $$ and try it. There a small farm about 30 minutes away from me that raises Berkshire pigs and they are top notch.
That’s a beautiful piece of pork. How did you cook it?
I’m glad you enjoyed it! What rub combo did you use?? Ibérico pork de Bellota is epic.
I think your thermometer is off. I’ve never seen red meat at 150°F. Happy to be wrong, but that just doesn’t look right.
So you cut it open while it’s hot?
Either way that thermo looks way way off based on the picture.
I wonder if they sell that here in Texas
That’s pork?
What’s it like flavor wise? I’ve had slices of cured jamon ibérico in Spain and they were amazing
Oh my….
If you have to use probes to cook that’s sad