Cut of meat: obtained from a single cut, by deboning the loin and leaving it attached to the lard.

Processing: it is salty with a blend of very delicate spices to bring out the flavour of the meat when matured. Net-tied, it is almost always sold in half-pieces, vacuum packed.

Weight: 3/4 kg

Organoleptic properties: the distinctive feature of this cut is the softness and sweetness obtained by putting together two very different cuts.

Eating suggestions: excellent for sauces and fillings.

Available vacuum packed