Lagarto Iberico


Weight :


"Lagarto" Iberico, translated, Iberian lizard is not a reptile! Also called the "loin drawstring;" it is a long thin piece of meat wedged between the loin and the chops. The lagarto is extracted from in between the ribs and the loin, long thin strips of meat resembling the shape of a snake. It is tender from all the streaks of intramuscular fat. Historically, this cut had been used for making sausages, but now, this little known part of the pig is also used for fresh grilling.

Rounded marbled red bright tende cut with a dainty juice.


RECIPES


HOW TO COOK

Here are some suggestions on how to cook Presa