Denominada así por su gran parecido con una ala o pluma.
Pieza con forma triangular, se sitúa en la parte final o posterior del lomo, junto a la presa ibérica.
It is a very small piece, 100-150gr, due to its exclusivity and high demand.
Thanks to its high percentage of fat infiltration, its texture is tender and juicy.
Its high levels of oleic acid are beneficial for health.
The ideal is to keep them at a temperature between 2º and 6ºC.
For optimal quality, they must be taken out of the fridge half an hour before, so that the meat is tempered, so the central part of the piece will not remain cold in its preparation.
Another option to preserve them is to freeze them at around -18ºC.
Fresh vacuum packed: 16 days of preferential consumption.
Frozen vacuum packed: 20 months of preferential consumption.
Las más destacadas suelen ser la plancha o a la brasa, de forma fácil, a punto de cocción justa para que no pierda la jugosidad y con sal gruesa por encima para dar un sabor aún más intenso.
