Ibérico de Bellota Cabecero


sold by the piece

Out of stock

Product Description

The Cabecero is the pork collar. After the chuletero/lomo, the Cabecero is the third largest muscle from the ibérico breed. The cabecero is extremely well marbled, and can be cooked like traditional shoulders are as well as in steaks, BBQ and roasts.

Interesting Fact: The Presa muscle is found inside the Cabecero. The Presa is smaller and leaner than the Cabecero. We’ve had customers use the cabecero for sausage making, curing and smoking. Its a great cut that will not dry out on you however you choose to prepare this.

The Cabecero is sold by the each, and averages 3 LBS each. It is sold frozen.


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