It is located in the final or posterior part of the loin, this is the cranial cut of that piece. It is a fairly long and triangular, irregular shape. We can see that this piece is particularly rich in intramuscular fat, making it very tender and juicy.
Its high concentration of monounsaturated fat (oleic acid) generates a characteristic flavour, as well as healthy benefits for the consumer.
Only in the months of January, February and March Of pigs fed in a 100% natural way with acorn and grass.