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