Starting from which perhaps could be the most popular meat from all, the Pork Fillet (Solomillo).
From each Iberian pig, we obtain two pork fillets of about 350 grams each. For their texture, aroma and flavor are the greatest demanded fresh pig meat.
SPECIAL PORK FILLET
It is also well known and valued by the customers. It is called “cruzeta” or “lomito” in some places. This piece of meat is located at the internal part of the loin which is close to the animal front legs in the underarm region. As the sirloin, we just get two pieces from this meat. We recognize it by the white undercover fat which is seen naked eye and gives a delicious and juicy texture.
Abanico Ibérico – Iberian Fan
It is the piece of meat we take from the pork ribs. They are thin steaks and have pretty much fat infiltration. It is so tasty as well.
Iberian Piece of Meat
Other valuable pork meat located over its shoulder blade. It’s taken out two pieces of about 500 grams each approx. It also has intramuscular fat which provides a juicy taste. It’s so valuable. Due to its quality, we use it to make delicious cold cuts like “Iberian Acorn Loin” (lomito ibérico de bellota) or Morcón (large blood sausage).
Meat piece, we also obtain two with a triangular shape, it is taken out from the back side of the loin. Small size and with a hundred grams weight, it’s tasty, and even though it is not often requested up to now, it’s position beside the pork loin make it has an excellent texture and quality. It is also used in the industry to make the “lomo embuchado” (pork loin).
The cheek is the lean piece of meat which is taken out from the two bottom sides of the animal jaw. It’s characterized by its intramuscular fat and its juiciness because of their exercised muscles during the feeding period. Its weight is about 200 grams approx.
A piece of meat made up basically from the Iberian pig fat and a minuscule piece of meat. Widely used in the traditional leading role in the BBQ’S. As it is an Iberian pig growing up in freedom with acorns and grass from Dehesa, bacon is an excellent quality because of its organoleptic qualities and good cholesterol for people.
As bacon, the pig dewlap is another piece composed of intramuscular fat removed from the animal’s neck.
The solid piece with thick jelly texture usually used as a complement in stews and cold cuts. Its weight is about 250 gr.
AGUJA – NECK
It is a piece of meat is removed from the upper neck side of the animal.