Cutting and boning: separate from the rump by a straight cut between the last lumbar and the first sacral vertebrae. | Corte y deshuesado: esta pieza deberá separarse del lomo mediante un corte recto entre la última vértebra lumbar y la primera vértebra sacra. |
Flavour: fresh, delicate taste, almost sweet, slightly savoury when from the rump of the animal, enriched with the aromatic herbs and spices used in processing. | Sabor: delicado y fresco, casi dulce, ligeramente aromático si procede de la zona de las nalgas, potenciado por las hierbas aromáticas y las especias utilizadas en el adobo. |
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