Parts of the pig that are consumed the most and that you will find in Enrique Tomás

The best parts of the Iberian pig, or at least the ones that are eaten the most, are the ribs, the bacon, the loin, the sirloin, the prey, the legs - with which hams are made - and the feather, but let's explain them one by one.

Presa

This part is located above the neck of the hog.

If you're wondering what part of the pig is the "presa", we'll tell you. The Iberian presa is a part that is found next to the shoulder, it is the top and front part of the loin. Two pieces of approximately half a kilo are obtained from each animal. It is rounded and it is recommended to cut it in slices.

If it is Iberian prey it has a lot of intermuscular fat, that is why it is so juicy and tasty. The ideal is to make it grilled, marinated or natural with spices to taste, such as turmeric, thyme, black pepper, etc. The simpler it is, the better to notice the nuances of the meat.

Secreto

This part is located above the shoulder close to the loin.

For a long time, the Iberian secreto went unnoticed by the diners, that is why it was called Secreto, that means Secret in Spanish. Today, everyone knows what part of the pig is the secreto and it is a very coveted gourmet morsel especially because it is exquisite, pure butter in the mouth, very juicy because of the marbling of the meat and because it comes from an area close to the animal's shoulders, in what we could call the armpit. Unlike the presa, it is a very flat and thin part, so it is recommended not to cut it before cooking.

Pluma

Pluma in Spanish means feather. The cut of this piece is similar to a feather and its taste is fantastic. Great for grilling!

If you're one of those who wonder what part of the pig is the feather, at Enrique Tomás we explain it to you very easily. The feather is just what is before the loin and is also a part of the pig with a lot of flavor.

Solomillo/Fillet

Pork fillet is one of the leanest and most tender pieces of pork, and once again, if it is Iberian it will be even juicier because of the extra fat infiltrated.

It is an elongated and rounded piece from the upper back of the animal. Because of its tender and juicy texture, it can be made in many ways, baked with herbs such as thyme, mint, mint and seasoned with garlic and pepper.

There are many recipes and ways to make the whole sirloin or medallions, stewed in wine, in apple sauce, in the planter, with onions and chestnuts...we invite you to try them and tell us about them.

Of course, there are more pork parts that are consumed, as we know that pork is used for everything, but we have explained to you the most outstanding ones for their food and culinary quality. And you will find them all here!