This cut contains the Presa and the upper part of the shoulder blade (Aguja), andit is considered by the uninitiated as the younger brother of the Presa. However, it can very well stand alongside its companion. It is located at the end of the loin of the Iberian pig. This cut demands the attention of the cook due to its outstanding characteristics. This meat is tasty and tender, with a considerable content of infiltrated fat. It is versatile and easy to handle in the kitchen, as well as spectacular on the table.