La Iberian tear is a little-known cut that is between the rib bonesIts name alludes to its elongated and narrow shapeThe main quality of this cut is its exceptional marbling of fat, which gives it a unparalleled juiciness and tendernessWhen cooked, the fat melts and provides a intense and deep flavor with an acorn aftertaste. texture es firm, soft and it melts in your mouth. It's ideal for quick cooking It can be grilled or pan-fried, although it also works well in stews and casseroles.
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