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What makes Iberico pork different from regular pork
We pre-marinate and pre-cook the roast to an internal temperature of 130°F (medium rare)
meaning it will cook faster than your average steak
This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet
If the ham is sooo good--what would the rest of the pig taste like
Flap / Vacio / Bavette New York Strip Steak What makes Iberico pork differentVacio steak is one of the most popular cuts in Argentina, Uruguay and France, as well as that of our butchers. It offers the best taste value out there. It's exceptionally tender, marbled and rich in flavor. The taste of the Vacio is very intensely beefy and it chars very nicely. It's also commonly referred to as Flap Steak and Bavette. Vacio Steak Vs Skirt Steak and Flank Steak While similar to the Flank and Skirt steak, Vacio is much more tender
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