The Cabecero is an extremely well-marbled cut that boasts a uniquely nutty taste from the acorn-rich diet of the Spanish Black Iberico breed. It consists of the pork shoulder and collar, sometimes also referred to as the “butt” in butcher shops and groceries. When cooked low and slow, the densely marbled fat will render, the meat becoming fall-apart tender. One of the most flavorful cuts available, we love it braised or smoked for hours on the grill.
Pieces average 3 lbs each