Pierna pernil de pollo

 

In the purest style of the classic roast beef, we prepare a roast pork with loin meat that will be perfect to eat both hot and cold. Pierna pernil de pollo  The meat is juicy and flavorful thanks to the sauce in which we cook it and we have marinated it. Part of the secret of the success of this dish is precisely the marinade of the meat that we leave overnight until it is impregnated with flavor. I can't forget to mention that the better the meat, the better the result. If we get a quality pork loin, we will have one show roast pork left. While in beef it is located in the lower back, lodged between the inner ribs and the spine, above the kidneys and below the lower loin, in pork it can be found between the ham and the loin. It is known for being a lean and small piece, difficult to locate due to its size and location. Although not often referred to as the whole piece, its particular tip is famous for being the filet mignon. Surely you have prepared several cuts of beef, from the ribeye, ribs, needle, loin, among others, but did you know that these cuts also exist in pork? In the package are two complete vacuum-packed chicken legs ready to cook or freeze.