The marinade is a mixture of condiments where different foods are submerged or seamed for a certain time with the aim of:
- Penetrate the perfume of the aromas chosen in the meat.
- Aromatize or strengthen its taste.
Some examples of ingredients that can be used are: aromatic herbs (rosemary, thyme, sage, oregano, basil, parrot, parsley ...), spices (pepper, cumin, ginger, clove, nutmeg, cardamom, cinnamon, curry), salt or sugar (preserves the product and prevents the drying of the pieces), oil (serves as a vehicle for contacting other ingredients with meat), wines, spirits, fruits or dairy products.
This piece belongs to the area that is joined to the shoulder; in particular it is extracted from the head of the loin. It is one of the pieces with the most intramuscular fat with a well spread and homogeneous appearance. Being a part of great mobility it is a meat with a large content of fiber and intramuscular fat therefore it is a tasty and nutritious.
It provides a high content of proteins of high quality and biological value, various minerals such as iron, phosphorus, potassium and zinc. In addition, it is a source of vitamins of group B highlighting vitamins B1, B3, B6 and B12.