Made from Iberico pork, known for its nutty flavour. The ribfingers are made from the tender meat from the sparerib, but without the bone. Packed with flavour. We slow-cook Iberico ribfingers with garlic, sea salt, chilli, rosemary and thyme. A treat for the tastebuds.
Grill
Grill the ribfingers indirectly at a temperature of 200°C for around 15 minutes.
Oven
Place the ribfingers on baking paper or liner in a pre-heated oven at 200°C. Heat for around 15 minutes.