Santa Marta Iberico Pork Rib Fingers

豬肋條肉是肋骨之間的肉，肉味濃郁，肥瘦相間，肉中有筋，肌肉間脂肪明顯。烹調方法主要為燜、燉、紅燒等，經醃製及改刀後可用於日韓燒肉。

Rib finger is the intercoastal muscle removed from the rib bone. Succulent and intense flavour. Suitable for braising, stewing or marinated for barbeque.