Iberian sirloin

Cylindrical in shape located above the kidneys and below the loin of the pig.

With a very tender texture and that barely contains fat, which makes your vision finer.

Despite its low levels of fat, it maintains its high protein values.

For an optimal state of this piece, it must be refrigerated at an average temperature of 7ºC and in case it is in a frozen state, it must not exceed los  -18ºC.

• Fresh vacuum packed: 21 days of preferential consumption.
• Frozen vacuum packed: 24 months of preferential consumption.

Due to its low levels of fat, it is one of the most difficult pieces to cook because we must not pass it on otherwise we will make it a very dry piece.

Normally it is accompanied with sauces, stews, garnishes to give it a little more juiciness.