The Collar tenderloin is the most tender cut of pork, and this solomillo from Fermín is especially so. This is an absolutely fantastic cut for the bbq and a good introduction to spanish cuisine. Each 2.0 lb roast yields 8 hearty steaks so they are perct for a BBQ party. Pata Negras taste is simply spectacula, in essence a cross between diamond kobe, dry aged beef, and wild boar.
Also known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. They are the last of the free ranging and grazing pigs in Europe, the Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.