The Ibérico Sirloin is one of the most highly appreciated cuts of meat of the Ibérico pig. This is for many reasons: its flavor, its tenderness and its simplicity when handling. This is a tender, elongated muscle that is very easy to cut up into steaks, cut down the middle or left whole.
It can be cooked in practically all ways we can imagine, with grilled, barbequed or roasted standing out. In like manner to the Presa Ibérica (cut from the shoulder blade), currently in many restaurants it is presented as it is or: as Carpaccio or even as steak tartar.
Dorsi muscle, with an elongated shape and of medium size, located in the back part of the Ibérico pig.
- Allergen free
- Fresh product
- Frozen product
|Valor energético||133 Kcal/100g
|de las cuales ácidos grasos saturados||2.2g/100g|
|Hidratos de carbono||< 0.5g/100g|
|de los cuales azúcares||< 0.5g/100g|
and enjoy it at home.