The AtlasLagrima Ibérica (Teardrop / Intercostal)
buttery · melts instantly · beef-like umami · premium
About this cut
The Lagrima, or 'teardrop,' represents the pinnacle of Ibérico's hidden gems, consisting of the precious strips of meat nestled between the rib bones. These narrow cuts are prized for their extraordinary ratio of intramuscular fat, which carries the distinct nutty essence of the dehesa acorns. When seared, the fat renders almost instantly, creating a texture that is simultaneously crispy and velvet-soft. Its rarity and intense umami profile make it one of the most sought-after delicacies in high-end butchery.
Taste-DNA
These are the intercostal muscles extracted from between the rib bones, characterized by high marbling and a lack of tough connective tissue due to low physical exertion.
Preparation
Cooking Guide
Treat this cut with high, direct heat—ideally on a cast-iron plancha or a charcoal grill to capitalize on the Maillard reaction. Because of the high fat content, they cook very quickly; aim for a medium doneness to allow the fat to fully emulsify without drying out the lean fibers. Rest for two minutes to let the juices stabilize. Avoid low-heat methods, as the fat requires a thermal shock to develop its characteristic buttery crust.
Core Temperatures
Portions per Person
Regarded as the best-kept secret of the Ibérico pig, these 'tears' are best enjoyed simply with sea salt and paired with a crisp, vintage Cava or a dry Oloroso Sherry to cut through the decadence.