IMAGE 1- Collar
Ideal meat to bake in the oven or chopped fillets grilled.
/ IMAGE 2- Mini collar
It is a cut from the upper part of the back. A meat that works very well in stews.
/ IMAGE 3- Presa
Unparalleled texture meat, a balance between lean and intramuscular fat.
/ IMAGE 4- Pluma
Intense and aromatic flavor
/ IMAGE 5- Secreto
It receives this name because it is a cut between the shoulder and the pancetta (bacon).
/ IMAGE 6- Defatted Jowl
Without a doubt it is a cut that stands out for its infiltration of fat. Delicious grilled.
/ IMAGE 7- Abanico
A fine cut, rich in veins of fat. Perfect for barbecuing.
/ IMAGE 8- Tenderloin
Appreciated for its juiciness.
/ IMAGE 9- Meaty Ribs
Roast, stew, on the barbecue. The middle rib allows you to cook it any way you wish.
/ IMAGE 10- Premium Ribs
You can sprinkle them or cook them on the barbecue. Our recommendation is that you eat them with your hands.
/ IMAGE 11- Loin Ribs
A stew with loin ribs is a first-class stew.
/ IMAGE 12- Lagarto
A fine cut that is extracted from the part between the ribs and the back.
/ IMAGE 13- Meaty Riblet
As the rib allows you to select multiple cooking options. Try it in the oven.
/ IMAGE 14- Loin End
The part with greater taste and tenderness of the loin.
/ IMAGE 15- Chuletón
Maybe you're surprised, perhaps you've seen little, but it's definitely a treat. Try it in the oven.
/ IMAGE 16- Chuleta
Cut located on the upper part of the rib.
/ IMAGE 17- French Rack
One of the jewels of Batallé el Único, both grilled and baked.
/ IMAGE 18- Batonetta
It is a meat that is delicious grilled.
/ IMAGE 19- Loin
You will recognize our loin with a simple cut. Grease infiltration is greater and is distinguishable by the naked eye.
/ IMAGE 20- 4D Shoulder
Cut from the palette without bone. This meat is ideal for cooking in the oven.
/ IMAGE 21- Trimming
A meat rich in protein. First quality for your recipes.
/ IMAGE 22- Triangular Belly
It is a cut that includes the skin and the layers that are under the skin of the pig.
/ IMAGE 23- Belly
A reference that is appreciated throughout the world for its great flavor.
/ IMAGE 24- Half Belly
A tender and soft meat. Savor it in a thousand different ways.
/ IMAGE 25- Cheek Medallion
Fibrous and with the presence of intramuscular fat, ideal for stews.
/ IMAGE 26- Skirt Meat
A low fat cut. For stews or grilling.
/ IMAGE 27- Butifarra
A selected sausage meat. Recommended for our grilled butifarra.
/ IMAGE 28- Hamburger
The distinction of our hamburger is in the taste.