Iberian sirloin steak

The sirloin is a muscle located in the lower part of the backbone and next to the inner side; it is located inside the abdominal cavity. It is characterized by its almost total absence of marbling. It could be considered the leanest and most tender meat of the pig. Each pig is obtained 2 pieces of about 600grs.

It can be prepared roasted in the oven or grilled, either whole, open in book or in medallions. It admits a great variety of sweet and savoury garnishes It is a very versatile piece that adapts to an infinite number of recipes and ways of preparation.