Oval shape meat cut, attached to the shoulder and located near the head of the loin. Very infiltrated in fat, with fine muscle fibres that make it very tender and pleasant to the palate. It can be cooked in many ways, pan seared, griddle, oven, in sauce, etc. The Blázquez family established their ham and fresh pork meat business on the outskirts of Salamanca in 1932, using the traditional skills and knowledge of the times. Now run by third-generation descendants, Blázquez has continued to faithfully follow its traditional natural processes.