Iberian Carré: a noble cut with presence and character
The Iberian Carré, also known as a French rack, is one of the most elegant and highly regarded cuts of the Iberian pig. Positioned alongside the backbone, it brings together three high-value components in a single piece: the loin, the half rib, and the pluma.
This cut stands out not only for its flavor and juiciness, but also for its striking presentation, making it ideal for front-of-house service and high-end plating alike.
What does the Iberian Carré include?
The Carré’s uniqueness lies in its composition. It consists of:
- Iberian loin, one of the leanest and most delicate cuts
- Half rib, which provides structure, depth of flavor, and juiciness
- Pluma, adding intramuscular fat and a tender, flavorful finish
All of this comes as a single, whole piece, with clean, exposed bones that allow for a classic frenching presentation—similar to lamb or beef racks. The result is a cut with strong visual impact, perfect for cooking whole or portioning into individual chop-style cuts.
Culinary applications of Iberian Carré
Designed to shine in the kitchen, the Carré offers a perfect balance of juiciness, firmness, and aesthetics. Common applications include:
- Whole oven-roasted, with exposed bones for tableside presentation
- Low-temperature cooked, finished on the plancha or grill
- Seared and portioned, served as chop-style cuts
- Individual portions for tapas or chef-driven dishes
- Pre-marinated to enhance flavor and add aromatic nuances
It also works beautifully for shareable dishes, fine slicing, or gourmet presentations.
Properties of the Iberian French rack
This cut concentrates multiple technical and sensory qualities in one piece:
- Balance of lean meat and natural fat marbling
- Intense flavor enhanced by bone and fat
- Clean, refined cut that’s easy to handle
- Versatility for whole cooking or portioned service
- High perceived value in professional and fine-dining kitchens
It supports everything from direct cooking to more advanced techniques such as low-temperature cooking or crust roasting.
Yield and advantages in professional kitchens
Iberian Carré is ideal for kitchens focused on presentation and perceived value:
- Precise portion control
- Elegant presentation, whole or portioned
- Excellent storage and behavior in refrigeration
- Performs well in slow cooking and regeneration
- Delivers strong visual differentiation on menus
By combining lean meat and marbled areas, it offers a complete textural experience in a single dish.
AIRE Iberian Carré: precision cutting, guaranteed origin
At AIRE Iberico Meat, we select Carré cuts from Iberian pigs raised responsibly, fed a natural diet, and monitored under strict veterinary controls. Each piece is hand-prepared, with bones carefully cleaned while preserving the integrity of the cut.
French-cut presentation with clean, exposed bones
No marinades or treatments
Vacuum-packed for optimal preservation
Ready for immediate cooking or portioning
¿Quieres conocer precios, tiempos de entrega o disponibilidad por cortes? Nuestro equipo está listo para ayudarte.
Atención al Cliente
Lunes a Viernes: 9:00 am - 18:00 pm
Sábado: 10:00 am - 14:00 pm
Domingos y festivos: CERRADO
LEGAL NOTICE | PRIVACY POLICY| COOKIE POLICY