Iberico Neck Bones

Iberico Pork & White Bean Soup

Rich, Rustic, Deeply Savory (179 FarmS Style)

This is a slow, nourishing soup with a silky broth, tender pork, and beans that soak up every bit of that Iberico goodness.

Serves

6–8 people

Ingredients

For the Broth

• 2–3 lbs Iberico pork neck bones

• 1 large onion, halved

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4–5 cloves garlic, smashed

• 2 bay leaves

• 1 tsp whole black peppercorns

• Water (to cover)

For the Soup

• 1½ cups dried white beans (Great Northern or Cannellini), soaked overnight
  (or 3 cups cooked beans)

• 1 tsp kosher salt (start light, adjust at end)

• 1 tsp smoked paprika

• ½ tsp crushed red pepper (optional)

• 1 sprig fresh thyme or rosemary

• 1 tbsp apple cider vinegar or white wine vinegar

• Optional add-ins:

  • Diced potato

  • Kale or collards

  • Parmesan rind (yes, trust me)

Method

1. Optional Clean Blanch (Highly Recommended)

• Cover neck bones with cold water.

• Bring to a boil for 5 minutes.

• Drain, rinse bones, and clean pot.

This keeps the broth clean and lets the pork flavor shine.

2. Build the Broth

• Return bones to pot.

• Add onion, carrot, celery, garlic, bay, peppercorns.

• Cover with cold water by 2 inches.

• Bring to a gentle simmer (never a hard boil).

• Simmer 3 hours, skimming foam early.

3. Add Beans & Flavor

• Add soaked beans, smoked paprika, chili flakes, thyme/rosemary, and Parmesan rind (if using).

• Continue simmering 1½–2 hours, until:

  • Beans are tender

  • Meat falls off bones

  • Broth is rich and slightly opaque

4. Finish the Soup

• Remove bones, pull meat, discard bones.

• Chop meat and return to pot.

• Add salt gradually (taste as you go).

• Stir in vinegar at the end — this wakes everything up.

• Remove herb stems and bay leaves.

Texture Check

• Broth should be lightly silky

• Beans creamy, not broken

• Pork rich but clean

If you want it thicker:

• Mash a ladle of beans and stir back in

Serve With

• Crusty bread

• Cornbread

• A drizzle of herb oil or olive oil

• Fresh cracked black pepper

Storage & Reheat

• Even better next day

• Gelatin will set in fridge (that’s a GOOD sign)

• Reheat gently