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It is characterized by its almost total absence of marbling. It could be considered the leanest and most tender meat of the pig. Each pig is obtained 2 pieces of about 600grs.

It can be prepared roasted in the oven or grilled, either whole, open in book or in medallions. It admits a great variety of sweet and savoury garnishes It is a very versatile piece that adapts to an infinite number of recipes and ways of preparation.