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IBÉRICO LOIN

Elongated and cylindrical piece. The loin piece presents the traditional marbling of infiltrated fat that confers its exceptional value. It can be consumed fried or grilled in steaks. Its weight is about 2 kg per piece. This part is located alongside the spinal column.

IBÉRICO CABECERO

This is a piece of lean meat that is obtained from the lower part of the neck, and the cuts from this piece have a fair amount of fat. This meat is suitable for breading, stewing or even as minced meat. Its weight is 1,5 kg.

IBÉRICO CHULETERO

This piece includes the entire Loin with the backbone, end loin, tenderloin and ribs (without cleaning) and the entire collar (the entire collar includes the “false” end loin, lace back (lagarto), shoulder, lean meat, abanico steak). Its weight is approximately 6,5 to 7 kg.

IBÉRICO CHEEKS

This piece is to be found along the jaws, on the outer part of the head. It is round in shape and weighs approximately 120 gr. It is very tasty, if somewhat fibrous when prepared on the grill or charbroiled.

IBÉRICO CROWN

This is the complete loin piece with the 12 cleaned rib bones (between the ribs). It also includes a part of the loin without ribs (smaller piece). It weighs about 3 kg.

IBÉRICO ABANICO

This product is obtained from the area that is close to the pig’s ribs. The amount of fat and the quality of the meat makes this a very juicy cut. You could say it is the outer packaging of the Ribs. It is a relatively thin piece, although highly marbled with fat and, therefore, charbroiled to perfection it is absolutely unbeatable.

IBÉRICO SECRETO

Very long muscle found on the back, alongside the Shoulder ham between the lard loin. It has somewhat of a fan shape and it is highly marbled in fat. The muscle fibres are light in colour. It weighs approximately 300 gr and it is perfect for charbroiling.

IBÉRICO PRESA

This piece is oval shaped and it is separated from the collar right at the moment of quartering and it weighs approximately 550 gr. It is highly marbled in fat, and its colour is an intense ruby red. It can be prepared in any way possible, grilled, charbroiled, roasted, with sauce, and on and on.

IBÉRICO PLUMA

This piece is triangular and flat in shape, forming a sort of feather or wing. To cut it out it has to first be fanned out from the loins of the pig. It is very juicy and tender due to its great balance between meat and fat, therefore particularly good grilled or charbroiled. Its weight is approximately 180 gr.

IBÉRICO TENDERLOIN

Elongated and cylindrical muscle, long and round in shape, located right next to the spine on the part that is on the side of the Ham. Dark red in colour, with very slight fat marbling and very tender. It can be grilled, although being highly versatile, it can also be prepared in a diversity of ways. It weighs about 350 gr.

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