Iberian prey

This meat is located next to the shoulder, being part of the loin head, usually weighing between 500 to 600 grams. and being able to obtain two pieces of each pig.

In addition to being able to be presented fresh, it can be used in the preparation of sausages such as loin and Iberian morcón.

It can be kept in two ways, refrigerated with a temperature below 7ºC and in case we want to freeze it at a temperature that does not reach -18ºC.

Unlike other pieces for consumption, we have to defrost it 2 days later.

• Fresh vacuum packed: 21 days of preferential consumption.
• Frozen vacuum packed: 24 months of preferential consumption.

This product is normally served filleted, the forms of preparation can be diverse but we always have to make sure not to go over the heat and leave them to the point otherwise we will eliminate all the fat and its juiciness.