El Solomillo Ibérico es el corte noble por excelencia. Su consistencia es suave y nada fibrosa , pero su sabor nos ofrece toda la gama de matices de las carnes de Ibérico. Se puede consumir entero al horno o abierto a la brasa/plancha, o cortado en porciones estilo tournedó. Cada día también es más popular su uso en crudo formando parte del steak tartar ibérico, una delicia de sabores profundos y equilibrados.

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