Pieza de Lagarto de 1.6 kg YGroup_carne and is slowly cured for

Description

and is slowly cured for over 24 months

baking or pan-frying

Este tiempo no es un dato técnico más: es el factor que define su textura

thanks to the infiltration of fat characteristic of the Iberian pig

con equilibrio entre magro y grasa infiltrada

Pieza de Lagarto de 1.6 kg YGroup_carne and is slowly cured forIberian pork lizard meat is a cut that comes from the muscle strips located between the ribs and the pork loin. This piece stands out for its tenderness and intense flavor, thanks to the infiltration of fat characteristic of the Iberian pig. It is ideal for grilling or grilling.

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