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Joined to the scapula, this cut is part of the loin's lessee, It is one of the most outstanding cut's of the Iberian pig, mainly due to its delicate marbling throughout, which provides it with flavour, texture and exceptional succulence. Recommended to be cooked on the griddle or barbecue to ensure it's succulence, and to allow the fine infiltrated fat to melt on the palate.
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