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Also known as the "cruceta de ibérico", it is a flat piece, which forms part of the upper end of the flank and that during the dressing of the carcass is attached to the bacon. Made of muscle fibers and fat, it is the high degree of marbling that gives this piece a typical veiny appearance and a tasty and juicy taste.
Only in the months of January, February and March
Of pigs fed in a 100% natural way with acorn and grass.


  1. Latissimus dorsi
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