Iberic secret
This piece has a great marbling, with a lot of fat infiltration between the muscle fibers, this gives it the characteristic juiciness and makes these pieces of meat very suitable to be grilled, on the grill or on barbecues.
Description.
Despite its irregular shape and cut, this product is a mixture of intense flavor and juiciness in a single piece, and it is because it is extracted from the trunk of the animal, behind the pig's shoulders, making its qualities unique.
Conservation.
These pieces must be kept at a temperature of between 7º and 8ºC.
If you prefer to freeze it, you can do so maintaining around -20ºC. But before consumption you must thaw it a day before keeping cold temperatures from 0º to 4ºC.
- Fresh vacuum packed: 10 days of preferential consumption.
- Frozen vacuum packed: 18 months of preferential consumption.
Consumption.
Due to its great infiltration of fat, this piece never dries out, so it can be cooked in any way on the grill, grill, oven, griddle...
But our favorite way is on the barbecue! Also, it pairs great with light wines and malt beers.
