Every part of the Iberian pig is used. The legs, ham, and shoulder. Then there are cuts like the loin, the presa, the secreto, and the pluma, all with spectacular infiltrated fat. Each part is a treasure of flavor and texture, a result of its life in the meadows and its diet of acorns.
Nothing goes to waste from the Iberian pig, literally! Its butchering is a treasure map. From the hind legs we get the majestic ham, and from the front legs, the shoulder.
But there’s much more: the loin, a noble and lean cut. The presa, juicy and with that enchanting marbling. The secret, hidden and with incredible fat infiltration. The pluma, tender and versatile. And let’s not forget the lagarto, the cheek, or even the fan. Each unique cut is a feast of textures and flavors, all thanks to life in the pasture and the acorns.
ALZAYT EXPORT SL
info@jamonibericodebellota.com
C/ Eduardo Bosca 19, 2-5
46023 Valencia
