Iberian cheek is a piece that is a cut of meat coming from the masseter muscles of the Iberian pig, also known as jaw. It is a short, quadrilateral muscle of about 100 grams of weight and formed by two fascicles: one anteroexternal (superficial) and another posterointerno (deep). It has a gelatinous structure, due to the collagen content that it possesses, being advisable to be stewed or braised. Ideal for the preparation of legumes or rice that require slow and prolonged cooking. They are served in vacuum trays weighing 1 kg.
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