The Iberian teardrop is a little-known but highly prized cut, extracted from the meat found between the rib bones of the pig. Hence its name, as the pieces have a long, narrow shape, similar to a teardrop.
The main quality of this cut is its exceptional marbling of intramuscular fat, which gives it unparalleled juiciness and tenderness. When cooked, this fat melts and infiltrates the meat, providing an intense, deep flavor with a characteristic acorn-fed aftertaste. Its texture is firm yet very soft and melts in the mouth.
Due to its thinness, it is perfect for quick cooking on the grill or griddle, where it creates a golden, crispy crust that contrasts with the tender, juicy interior. It also lends itself to stews and casseroles, where its gelatinous texture enriches the dish. It’s a true gourmet delight.
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