Iberico is SUPER if you find a good piece, I have some deboned shortrib in the freezer that I use for twice cooked pork (Siacuan). Only drawback is that you need twice the amount per person...I found some Iberico Presa at my local supermarket. It's a heavily marbled cut from the shoulder of the Iberico pig that can be cooked like a steak.
Cooked it 90 seconds each side and it came out medium rare. It's kind of weird to eat pork that rare, but it tasted great and was very tender.
Served it with chimichurri, roast spuds and red pepper puree.
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