Iberian Pork Lagartos (Rib Fingers) (kg)

Lagartinhos are extracted from the intercostal muscle — the meat between the ribs of the Iberian black pig. They are small, very succulent muscles with an intense Iberian flavour and a surprisingly delicate texture. This cut requires manual separation, but when grilled, it produces results that far exceed what the size of the piece would suggest.

Benefits

• Intercostal muscle cut — delicate texture and natural succulence
• Intense Iberian black pig flavour in a small but rich cut
• Grilled at high temperature — ready in less than 5 minutes
• Product with manual preparation — limited availability