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.