Meats from slaughter

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FEATHER LOIN SLAUGHTER

FEATHER LOIN SLAUGHTER

Fresh feather loin is a piece of meat extracted from the quartering of the front portion of the loin of Iberian pork which is only chilled for conservation.

FORMAT

Fresh Iberian feather loin pork is presented as taken from the quartering, free of tendons and tissue not from the particular anatomical […]

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SHOULDER LOIN SLAUGHTER

SHOULDER LOIN SLAUGHTER

Iberian shoulder loin is the piece of meat from the upper part of the loin (from the head of the loin alongside the shoulder) that has been chilled only for conservation.

FORMAT

Fresh Iberian pork shoulder loin is presented as taken from the quartering, free of tendons and tissue not from […]

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BELLY SLAUGHTER

BELLY SLAUGHTER

The belly-gut is the piece at the upper end of the flank, close to the gut of Iberian swine and only chilled for conservation.

FORMAT

Fresh Iberian pork belly is presented as taken from the quartering, free of tendons and tissue not from the particular anatomical area.

Packed according to demand: small […]

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SIRLOIN SLAUGHTER

SIRLOIN SLAUGHTER

Fresh sirloin is the piece of meat from the lumbar zone between the lower ribs and spine of Iberian swine, chilled only for conservation.

FORMAT

The fresh Iberian pork sirloin is presented as taken from the quartering, free of tendons and tissue not from the particular anatomical area.

Packed according to demand: […]

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RACK SLAUGHTER

RACK SLAUGHTER

This product is elaborated from the upper ribs of the Iberian pig, the loin fillet (ileac spinal muscle) connected to it. It undergoes no treatment beyond chilling for refrigeration or freezing for conservation.

FORMAT

Iberian pork racks are presented as taken from the quartering, free of tendons and tissue not from […]

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LOIN SLAUGHTER

LOIN SLAUGHTER

The anatomical part obtained from the ileac spinal muscle of the pig (virtually free of external fat, aponeurosis and tendons), dispatched fresh and called loin sausage.

FORMAT

Iberian pork loin is presented as taken from the quartering, free of tendons and tissue not from the particular anatomical area.

Packed according to demand: […]

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