Iberian pork cut confit in its own juice. It is a very tasty piece, thanks to its characteristic veined fat infiltrated into the muscle mass, which makes it one of the noblest and tastiest pieces of pork.

To regenerate, defrost at a positive temperature for 24 hours, preheat in a bain-marie, open and drain. For a perfect cooking we recommend grilling, to get a crispy golden exterior texture, and a very tender interior.