Bone-in and skin-on piece from the pig’s foreleg located above the elbow just below the shoulder. This piece contains a lot of muscle and connective tissue making a flavorful and succulent meat that needs cooking low and slow.
Ideal for braise, or roast. Need to be cooked low and slow.
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.