Iberico Solomillo Tenderloin (黑毛猪梅肉)
- The Iberico Tenderloin delicately sweet in flavor, soft to the touch of the teeth, practically melting in the mouth.
- Even tho this part is less marbled than other Iberico cuts, but it makes up for it with its to-die-for tenderness.
- Pan Sear or Grill it with some Olive Oil, Rosemary, Salt and Pepper.
- Comes Frozen & Vacuum Packed for Quality Freshness.
- 西班牙黑毛猪梅肉的味道甜美，触感柔软，几乎可以说是入口即化
- 即使这部分比其他黑毛猪切割的大理石花纹脂肪比较少，但它的柔软口感足以弥补少了脂肪这一点
- 只需用平底锅煎或用橄榄油、迷迭香、盐和胡椒粉烤
- 冷冻和真空包装，以确保新鲜
Cooking Suggestion:
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