The Solomillo is the fillet of the pig, a very tender cut. A very lean meat, it differs from the rich marbling of the Pluma, Presa or Secreto. Despite that, the meat is juicy, tender and extremely flavorful. The meat should not be overcooked due to its leanness, to keep all its rich flavor and juices. It can be simply grilled or seared to reveal a juicy pink center and seasoned with salt and pepper.
Storage: Store in freezer.
Shelf Life: See date on package
Blazquez s Black Iberico pigs are chosen and processed based on the strictest criterias for generations. The opportunity to taste the delicacy of fresh Iberian pork is rare, but one that is increasingly offered at gourmet restaurants and establishments. Its tender, moist flesh is the perfect canvas for the masterpieces created by the world?s most famous chefs, who have made secreto (pork skirt steak), pluma (loin-end fillets), presa (collar-end fillet) or tenderloin, among other delicacies, the cornerstones of their culinary art.