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It is one of the boneless cuts that can be obtained from the forequarter, in the breastplate and, specifically, from the part closest to where the animal's head has been cut, near the chuck.
 

It is a meat with a lot of connective tissue and some cartilage, which means it can sometimes be dry but with a lot of flavour, so it is used almost exclusively for minced meat or broths and slow-cooked dishes.

01

Neck

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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