More information

The feather is located in the neck area and the upper back of the pig. The Gran Paladar feather is marbled meat, meaning it has infiltrations of fat in its muscle tissue, giving it a juicy texture and a very characteristic flavor. The intramuscular fat provides great tenderness and juiciness, making it a highly prized cut for meat lovers. When cooked properly, the Gran Paladar feather becomes tender and juicy, with an intense flavor and a soft texture. It can be prepared in various ways, such as grilled, roasted, pan-seared, or even in stews. Due to its fat infiltration, it is recommended not to overcook it to prevent it from drying out. The Gran Paladar feather is considered a gastronomic delight and is appreciated for its quality and exquisite taste. It is a cut that stands out for its intense flavor, tenderness, and juiciness, making it a very popular choice in Spanish cuisine and particularly in the gastronomy of the regions of Extremadura and Andalusia, where Iberian pigs are raised.