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The Iberian pork loin is a highly valued piece of meat in Spanish gastronomy.
It comes from the neck and back of the Iberian pig, known for its fat infiltration that gives it a unique flavor and juiciness.
This piece usually weighs around 600 grams and is characterized by being tender and tasty.
It can be grilled, cooked on a griddle, or baked, and is generally served with side dishes such as potatoes, vegetables, or salads.
It is a very popular dish in Mediterranean cuisine and can be enjoyed in numerous restaurants and homes in Spain.
* This text has been generated automatically
The Iberian pork loin is a highly valued piece of meat in Spanish gastronomy.
It comes from the neck and back of the Iberian pig, known for its fat infiltration that gives it a unique flavor and juiciness.
This piece usually weighs around 600 grams and is characterized by being tender and tasty.
It can be grilled, cooked on a griddle, or baked, and is generally served with side dishes such as potatoes, vegetables, or salads.
It is a very popular dish in Mediterranean cuisine and can be enjoyed in numerous restaurants and homes in Spain.
* This text has been generated automatically
