Parts of an iberican pig

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PARTS OF AN IBERICAN PIG
1
Carrillera
2
Papada
3
Abanico
4
Presa o Bola
5
Pluma
6
Lomo
7
Solomillo
8
Costilla
9
Secreto o Cruceta
10
Paleta
11
Panceta
12
Jamon
ANSWER YOUR QUESTIONS
En la siguiente imagen puedes ver las partes que tiene un cerdo ibérico y las carnes que se obtienen de él.
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Hams: They are the most famous and appreciated pieces of the pig. They correspond to the 2 back legs of the animal.
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Paletas: They come from the 2 back legs.
Both pieces, when separated from the pig and profiled eliminating the fat ant the excess meat, start their long way until getting the exquisite final product.
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Lomo: Long piece of meat localised next to the spine and under the ribs, in the lumbar zone of the animal.
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Solomillo: We obtain two solomillos from each Iberian pig. Because of their texture, aroma and taste, it is the fresh meat of the pig most demanded.
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Secreto ibérico: Very famous and appreciated by the consumers too. In some places, it is called cruceta. This piece of meat is in the internal part of the lomo closer to the front legs of the animal, in the armpit zone. As with the solomillo, we obtain only two pieces of this meat, easily recognize by the white streaks of marbling fat that you can see at first sight, which give it a delicious texture and juiciness.
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Abanico Ibérico: It is the piece of meat that we get from the ribs. We obtain very thin steaks with a lot of marbling fat. It is also very tasty.
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Presa ibérica: It is another much appreciated meat of the pig placed over its shoulder blade. We obtain two pieces with intramuscular fat, which gives it a very juicy taste. It is much appreciated because, given its quality, producers use it to produce delicious charcuterie as the Iberian acorn-fed lomito or the morcon.
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Pluma ibérica: Pieces of meat -we obtain two too-, of triangular form extracted from the back part of the lomo. Of small size, it is tasty in the palate and its position next to the lomo makes it having an excellent texture and quality.
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Bacon: Piece composed mainly by the fat of the Iberian pig and a small part of meat. It is mostly used in the traditional cuisine and it is the protagonist in barbecues. As the Iberian pig is raised in freedom with acorns and grazing of the pasture land, this bacon has an excellent quality thanks to its organoleptic characteristics –good cholesterol- for people.
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Dewlap: As the bacon, the dewlap is another piece formed mainly by the intramuscular fat extracted from the neck of the animal.
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Tongue: Muscular piece with gelatinous texture used as complement in stews and charcuterie.
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Cabecero: Piece of meat very similar to the presa placed in the same zone. With a little bit more of fat, it is very used for producing charcuterie, as chorizo or cabecero de lomo embuchado.
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What you do effortlessly and hurry, may not last or have beauty.
Plutarco
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