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FOUR ESSENTIAL CUTS FOR AN EPIC GRILL MASTER COOKOUT
What's Inside:
~6.8 lb. limited-production Ibérico pork
1 x Flank Steak 14-24oz - "Tira de Manto" – Thin pork belly but leaner, with a satisfying chew.
1 x Coppa 31-42 oz - "Mogote" – A thick, round "Money" cut from the upper collar perfect for rubbing, glazing and smoking.
1 x St. Louis 28-35 oz - Quintessential American cut begging for a spicy rub and getting paired with an ice-cold beer.
1x Loin Roast 15–22 oz - Abundant marbling keeps this boneless cut juicy for days. Marinate, grill, carve, repeat.
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