Project Description

This product is elaborated from the upper ribs of the Iberian pig, the loin fillet (ileac spinal muscle) connected to it. It undergoes no treatment beyond chilling for refrigeration or freezing for conservation.


Iberian pork racks are presented as taken from the quartering, free of tendons and tissue not from the particular anatomical area.

Packed according to demand: small amounts of product are marketed in bags-sacks or plastic containers, large amounts on pallets and in shrunken film. Packing materials are apt for use with food.


Colour and appearance when cut: pale pink to dark characteristic colour depending on whether the meat portion is closer to the bone.

Appearance: Evenly shaped.

Texture: Bony, with meat around the bone.



Total aerobic germ count (ufc/g) £ 1 x 105

Sulphite Reducer Clostridia (ufc/g) £ 3 x 10

Escherichia coli count (ufc/g) £ 5 x 10

Staphylococcus aureus count (ufc/g) £ 5 x 10

Identification of Salmonella Absent / 25g

Identification of Listeria monocytogenes Absent / 25g


The following are the stages in the process to obtain Iberian pork rack:

  • Reception of the carcasses from the slaughter
  • Quartering of the carcasses and extraction of the meat, taking advantage of the bones (rack)
  • Trimming of the piece
  • Chilling/freezing
  • Conservation
  • Packing and shipment


The Iberian pork rack must, as fresh meat, be transported at temperatures between 0 and 7ºC, or -18ºC for the frozen product.


As fresh meat which has been subject to no treatment whatsoever, the shelf life or commercial life depends on the conditions of its conservation, where maintaining the cold chain at all times plays a fundamental role. It is recommended that Iberian racks be dealt with in the first seven days following extraction: the shelf life for the frozen product is 2 years.


Iberian pork rack, being a fresh product, requires preparation prior to consumption.

Temperature: Keep at low temperature and store refrigerated until use.

Hygiene: Good handling and hygiene practice in the handling of food for human consumption must be followed and applied at all times.

Light: The product should preferably not be exposed to sunlight for longer than the time taken to unload.