24.00$/lbs(0.8 lbs)

4 pieces

Muscle used by pigs for chewing, obtained by deboning the pig's head. Iberico uses it a lot, for chewing, especially grazing and eating acorns. It’s lean and lusciously fatty, and a flavorful cut that should be cooked low and slow.

Ideal for braise, roast or confit. Not to grill because collagen gelatinizes giving much better result while it is cooked low and slow.