The meat of the Ibérico pig is unique in character and taste. Additionally, the meat has a beautiful fat marbling, which keeps the meat nice and tender and juicy. The meat can be prepared in various ways. In the pan, it caramelizes, and it is also very well suited for preparation on the barbecue or grill. Cutting an Ibérico pig is done differently than usual. The most common are: secreto (plate meat), solomillo (tenderloin), lomo (fillet), aguja (pork neck), presa (neck cap), and pluma (loin cap).
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