Pieza de Abanico de 1 kg. aprox. YGroup_estuches It includes a Triple Equis

Description

It includes a Triple Equis Shoulder of approximately 5 kg

a piece of Solomillo of 450 grams

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and is slowly cured for over 24 months

Pieza de Abanico de 1 kg. aprox. YGroup_estuches It includes a Triple EquisIberian fan meat comes from a part of the Iberian pig, characterized by its juiciness and intense flavor. Located between the ribs and the loin, this piece stands out for its fat infiltration, which gives it a tender texture and an unparalleled aroma. Highly appreciated in Spanish gastronomy, it is usually grilled or barbecued to enhance its exquisite flavor.

Exchange/Return Notes

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