The Iberian teardrop is a little-known cut found between the rib bones. Its name refers to its elongated and narrow shape. The main quality of this cut is its exceptional marbling of fat, which gives it unparalleled juiciness and tenderness. When cooked, the fat melts, providing an intense, deep flavor with an aftertaste of acorns. Its texture is firm, smooth, and melts in the mouth. It is ideal for quick cooking on the grill or griddle, although it also works in stews and casseroles.
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