"A majestic bone-in rack, whose rich, marbled fat releases deep hazelnut aromas when cooked, for a roast of absolute tenderness."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
A centerpiece for large gatherings, this crown roast is crafted from a richly marbled square of Iberian pork, whose intramuscular fat delicately melts during cooking. The natural diet of these pigs gives the meat a deep red hue and subtle notes of toasted hazelnut. At Allaert Meat, we prepare this on-the-bone cut with artisanal precision to ensure maximum juiciness at the heart of the meat.
First, sear it over high heat to caramelize the juices, then finish by slow-roasting it in the oven at 160°C until it reaches an internal temperature of 60°C. This will give you a golden and crispy crust encasing exceptionally tender, rosy meat.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Controlled quality
A pork selection chosen for its succulence and rich flavor.
We source our pigs from reputable farms, where diet and well-being are closely monitored. This results in a more flavorful, juicier meat with an ideal texture whether roasted or pan-seared. Our goal is generous meat, never dry, always consistent.
Everything you need to know before you buy
FAQ about Iberian pork loin | 1500 g
How to properly oven-roast an Iberian pork crown?
Remove the meat from the refrigerator one hour before cooking. Sear the crown roast in a pan with a little clarified butter to brown the outside. Then roast in the oven at 160°C. Cook for approximately 45 to 50 minutes, basting regularly with the cooking juices. The goal is to reach an internal temperature of 60°C for slightly pink and tender meat.
Should you remove the fat around the crown before cooking?
Absolutely not. The fat of Iberian pork is the primary source of its nutty flavor and juiciness. As it renders, this lipid layer will nourish the muscle fibers from within and protect the meat from drying out. You can always remove it on your plate, although it is delicious.
What internal temperature should I aim for for this cut?
To fully enjoy the silky texture of Iberian pork, I recommend cooking it medium-rare, with a core temperature between 58°C and 60°C. It is essential to let the meat rest for 15 minutes under aluminum foil after removing it from the oven so that the juices are evenly distributed.
How many people can I serve with one crown?
It all depends on the number of ribs in the rack, but generally, allow for one nice rib per person. A standard rack weighing 1.5 to 2 kg will be perfect for serving 6 to 8 guests with generous portions.
What sides best complement Iberian pork?
The richness of this meat calls for side dishes that offer a slight contrast. Roasted new potatoes in the meat's fat, accompanied by pan-fried wild mushrooms or a lightly-garlicked celeriac purée, will perfectly highlight its roasted notes.
Why is Iberian pork meat redder than regular pork?
This intense color comes from the genetics of the Iberian breed, its outdoor rearing, and its rich diet. The animals' physical exercise develops myoglobin in the muscles, giving them that dark red hue almost reminiscent of beef, a sign of flavorful meat.
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