Fresh Meat

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Fresh Meat

Fresh Meat

CORTELEAL also offers fresh meat from the best Iberian pigs selected in the following formats: Iberian tenderloin, Iberian presa, Iberian cruceta (secreto), Iberian pluma and Iberian cheeks. Whose characteristics are:

IBERIAN TENDERLOIN

IBERIAN TENDERLOIN

The tenderloin is a piece of meat located between the loin and ham, similar in shape to the loin but much smaller. Highly appreciated for cooking because of its low fat content, tenderness and taste. Keep refrigerated below 7 ºC or frozen below -18 ºC.

IBERIAN PRESA

IBERIAN PRESA

“Presa” is a piece of meat located between the headloin and shoulder. Particularly juicy and tasty due to high fat content. Streaks of fat showing uniformly throughout its surface. Keep refrigerated below 7 ºC or frozen below -18 ºC.

IBERIAN CRUCETA (SECRETO)

IBERIAN CRUCETA (SECRETO)

The “cruceta” or “Iberian secret” is pretty fat, with streaks running throughout. Although not visually appealing, it is very tasty. Eat it grilled and it will melt in your mouth. Keep refrigerated below 7ºC or frozen below -18 ºC.

IBERIAN PLUMA

IBERIAN PLUMA

“Pluma” is a piece of meat cut away from the loin’s tip, thin and triangular. Very tender and juicy. Keep refrigerated below 7ºC or frozen below -18 ºC.

IBERIAN CHEEKS

IBERIAN CHEEKS

“Carrillera” is a piece of meat from the pig’s cheek, with medium fat content and covered by a thin layer of tissue. Before cooking, fat and tissue must be removed. Keep refrigerated below 7ºC or frozen below -18 ºC.

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