Carrilleras Iberico de Bellota

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Carrilleras Iberico de Bellota

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Features: The cheek is the chewing muscle; this is a highly exercised one formed by a structure of muscular fiber and adipose tissue, which imparts a most singular texture to it. They are extremely tender and juicy. This meat is normally braised.  

Breed: Iberico de bellota

Origin: La Alberica, Salamanca, Spain

Flavor Profile: The Ibérico pig has the exclusive ability to store large fat deposits, which infiltrate the muscle mass liberally marbling the meat in appearance and giving it an incomparable tenderness and texture. This genetic trait paired with the unique rearing and feeding of the pig on an entirely natural diet purely of its surroundings in the Dehesa is the secret to its fine flavor.

Spec: Bellota: the most fortunate Ibérico pigs are those born in early spring, summertime, and autumn. They benefit from the Montanera, the peak of the fattening season from November to March of the following year when they feast on the fallen acorns of the Evergreens, Cork, and Holm oaks. It is at this time that the ibérico has the chance to become the famous ibérico de bellota.

Season:  Harvested in Spring, available year-round

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