Oval muscle located in the pork collar in contact with the front part of the loin and the shoulder. As it is an area of great mobility, this piece has a lot of fiber and a high percentage of infiltrated fat that contributes to a high juiciness and authentic acorn fed Iberico flavor.
Ideal for grill, wok, roast, bbq, sous vide, or cut in steak slices to grill. Be careful not to overcook, medium rare is the best.
Acorn-fed pure Iberico
Pork meat from purebred Iberico pigs raised in Texas, in free-range family farms with a diet based on natural pastures and organic feed. The last growing period, pigs are released in live oak forests to be finished in acorns, which give to the meat healthy properties and a special nutty flavor.