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Thin Iberian Pork Cebo de Campo Steaks

Thin Iberian Pork Cebo de Campo Steaks

800 g | 0 € / 1 kg
Disponible

The Iberian ‘Abanico’ is a thin steak extracted from the back of the pig’s headboard, and externally wraps around the ribs. It is characterized by veins of infiltrated fat, which give it an intense flavour. The result is a tasty, juicy and slightly crunchy steak.

 

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Description

Cooking suggestions

In order to cook it, it is recommended to take it out of the fridge two hours before cooking, breaking the seal so that it reaches room temperature. If you have frozen it, it is better to defrost it in the fridge for 24 hours first.

The thin steak is a great meat for grilling or making stews or in a barbacue. We recommend combining it with potatoes, Piquillo Peppers with Extra Virgin Olive Oil, Boletus Edulis with Extra Virgin Olive Oil or Caramelised Onion in Sherry Vinegar. It pairs very well with Smoked Sea Salt Flakes or Sea Salt Flakes.

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