From the lamb cart, located on the back. They are obtained by cutting the ribs from the middle of the spine towards the neck of the animal and is one of the most demanded parts. The most appreciated are the wooden ones; the chops without a stick are those of the kidney.
A lean piece of a pinkish colour, very tender and tasty, with a fat coating. With a high protein content, it offers a pleasant aroma and an extraordinary flavour.
From animals born and raised in Spain in freedom in the pasture of the Los Pedroches Valley, with traceability from the origin.