TENDERLOIN

A cut located in the lumbar region, between the ribs and the spine. It has a long, narrow shape and is relatively small in size. It is notable for its high juiciness and low fat content, making it best suited to minimal cooking to avoid toughening.

HAM

The upper part of the pig’s hind leg, used to make cured ham. This cut comprises several parts (topside, silverside, etc.).

SHOULDER

The upper part of the pig’s front leg. It is considered second-grade meat; despite being lean, it is tougher than ham.

Like ham, it is primarily used for curing. However, it can also be consumed boiled, roasted, or grilled.

LOIN

From the ribs to the end of the spine, this is one of the largest cuts of the pig. It is very lean and has a mild flavor. When referring to "cinta de lomo," it includes the whole cut, which can then be divided. Dry heat is recommended for cooking.

It is typically grilled or fried. Another option is marinated loin or cured loin.

SHOULDER STEAK

Also known as "bola," it is located in the internal part of the front legs, above the shoulder. Being a well-exercised muscle, it has an intense flavor. Visually, it is marbled due to the intramuscular fat, giving it this appearance.

It is widely used for barbecues or grilling.

SECRETO

A cut that has gained significant popularity in the market in recent years. It is hidden among the fat of the bacon above the ribs. It has high levels of infiltrated intramuscular fat, so it is recommended to cook it at high temperatures to render the fat well with the lean part. It is usually consumed whole to avoid drying out.

RIB CHOP

Located between the tenderloin and the loin. It consists of the animal's backbone bones and the loin. Its meat is of high quality, free of tendons and nerves. What differentiates it from the loin is that it has more fat, thus more flavor.

RIBS

A set of the pig’s ribs. It consists of twenty-four bony arches, spanning from the vertebrae to the thoracic walls. They are composed of cartilaginous bones.

This cut can be prepared in many different ways.

PLUMA

This piece is triangular in shape. Its close proximity to the loin gives it excellent texture and quality characteristics. It is quite similar to the presa and is fat-free. It can be consumed fresh or used in the production of cured loin.

STRAP

Also known as "cordón del lomo." Located between the loin and the spine. It has a thin cut and a long, narrow shape. It is covered by a thin layer of fat, with more on the lateral side.

When consuming, it is recommended to remove the fat.

TEAR

These strips of meat come from the intercostal area. They are characterized by having a high-fat content. They are very flavorful, reminiscent of ribs. They can be prepared naturally, marinated, or salted.

The most famous cooking methods are grilling, pan-frying, or stewing.

FAN

A thin cut. This meat protects the ribs. Its high infiltrated fat content gives it a lot of juiciness. It has a more intense color than other parts.

It is recommended not to remove the fat to ensure juiciness and flavor during preparation.

CHEEK

Located under the jowl, on both sides of the jaw. It is a very lean and tender piece, as it is well-exercised during feeding.

It is perfect for stews and roasting due to its tenderness.

BELLY

Positioned in the pig’s belly. Mostly composed of firm fat. It can be smoked to make bacon.

Famous for grilling.

JOWL

A layer of subcutaneous fat located under the chin. High in fat content.

Like belly, it is excellent for grilling but can also be diced and used in stews and casseroles.

NECK

It is the head of the loin, located at the upper part of the neck. It may have bone or be boneless. It is a very tender piece, composed of thin layers of fat.

Grilling gives it a juicy and tender flavor.

KNUCKLE

Forms the joint of the pig's front part. Located between the hands and the shoulder. These pieces have bone, many nerves, and tendons. Covered with skin and low in fat content. Its meat is very firm.

It is usually baked or stewed, requiring long cooking times.

TROTTER

Bones from the feet of the front legs. They do not contain a lot of meat. They are gelatinous, making them very flavorful. Notable for their high protein content.

TAIL

Composed of the final vertebrae and the animal’s tail. Notable for its tenderness.

It is consumed in small pieces, cooked and then fried.

HEAD

This piece is obtained from separating different parts such as brains, cheeks, tongue, among others. It is a very gelatinous and flavorful piece.