Iberico Collar Presa Steak 黑毛猪颈肉片
- This is a Must Try and Special Combination Cut of Collar and Presa, right in the middle of the 2.
- You'll get the texture and juiciness of the Collar and Marbled Fats and tenderness of Presa, Best of the Both and all in one.
- Pan Sear or Grill it with some Olive Oil, Rosemary, Salt and Pepper.
- Vacuum Packed for anytime cooking convenience.
- 这是一个必须尝试和特殊的西班牙黑毛猪切位：猪肩和颈两者中间的部位
- 您可品尝到猪肩和大理石花纹脂肪的质感和多汁感，以及Presa的柔嫩感，两者兼有
- 只需用平底锅煎或用橄榄油、迷迭香、盐和胡椒粉烤
- 真空包装，方便随时烹饪
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