Estrella de Castilla Iberico Collar/Cabeccero

TASTING NOTES FROM THE CURATOR The Cabecero is the third largest muscle in the famous Iberico pig, consisting of the shoulder and collar, and is heavily intramuscularly marbled. It’s juicy and tender because of the great marbling, making its texture almost buttery. Its uniquely nutty taste comes from the acorn-rich diet of the pigs, and this adds an exquisite, rich flavor to the meat.

PREPARATION AND PAIRINGS

The Estrella de Castilla Iberico Collar/Cabecero is great for roasting. Cooking it low and slow will give it that great “fall off the bone” texture. It’s also perfect for braising, searing, grilling, or smoking on the grill.

A TIME-HONORED TRADITION

Guijuelo is found at the foot of the “Sierra de Gredos,” and is the land of Iberian tradition. Estrella de Castilla is the heir to this tradition, continuing on the time-loved custom of quality Iberico ham. Guijuelo is surrounded by cold winds, more than 1000 meters above sea level. It has the perfect climate to raise Iberian pigs, surrounded by ancient oak and cork trees, producing the best acorns, the pigs’ staple diet. The incredible quality of their acorns is one of the secrets to their special and unique curing processes.

Storage Instructions

Your cut of cabecero comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.