This rounded shape piece is the pork collar or head of the loin, without Presa, that is located above the shoulder. It has abundant intramuscular 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.