Iberian intercostal meat: flavor between the ribs

Intercostal meat comes from the area between the ribs of the pig.
It’s a small, thin, elongated cut with a perfect balance of muscle and intramuscular fat that truly stands out on the palate.

Why is it also called lágrima ibérica?

• Because its shape resembles an elongated tear
• Because it often “falls” from the rib rack during deboning
• And because, once you taste it, it might even move you a little 

The best way to cook intercostal meat is to keep it simple.
A bit of direct heat, a light seasoning, and the product does the rest.

• Grilled or barbecued, quick sear on each side
• Pan-seared, finished with flaky salt
• Glazed with yakitori, barbecue, or honey–mustard sauces
• In tacos, baos, or open-faced bites
• In finger food, skewers, or gourmet tapas

It cooks in minutes—and disappears in seconds.