Iberian lagarto: a cut that never goes unnoticed

Lagarto is a narrow, elongated muscle located between the loin and the ribs, following the natural line of the rib cage.

Its unconventional name comes from its long, sinuous shape—it has nothing to do with the reptile, except perhaps in one way: lightness, flexibility, and presence.

This cut stands out for:

• Its elongated shape, perfect for slicing or serving whole
• Its juiciness, thanks to intramuscular fat
• Its fast cooking time, ideal for high-turnover kitchens
• Its intense, natural flavor—no marinades required

This cut is made for direct heat: plancha, grill, barbecue, even wok.
Its size and thickness make it perfect for quick preparations where the product can shine on its own.

• Pan-seared, quickly turned, finished with flaky salt
• Grilled whole, sliced tableside
• In Asian-style dishes such as stir-fries or teriyaki sauces
• In tacos, baos, or skewers with sweet–savory contrasts
• Ideal for menu service: fast, profitable, and flavorful portions

Lagarto is what many chefs are looking for without knowing its name: a thin, different, always-juicy Iberian cut.