Also known as “cruceta”, this cut of meat is located on the inner dorsal side that is closer to the animal’s front legs. Only two cuts of this meat are extracted, which can be recognised by the white marbling of intramuscular fat that can be seen with the naked eye and that provides a delicious texture and juiciness. One of the most highly sought-after pieces by consumers.
This cut of meat is located next to the spine, under the animal’s ribs, giving it a cylindrical and elongated shape. It is one of the most highly appreciated cuts of pork due to its flavour and texture, since its meat is lean and has very little marbling. It is very tasty when grilled, cooked in a sauce, roasted or also stuffed.
