The steak is made from the lean cuts of the boneless pork fillet. This fillet is cut 2 or 3 times at the top, after which this incision is seasoned with pampa (Argentine) herbs and filled with strips of lean smoked or cat bacon. The outside is also sprinkled with the pampas herbs. The filling is kept in the fillet by closing the incisions with a skewer. The bacon keeps the steak wonderfully juicy. butcher quality Per kilo
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