Fralda / Thin Flank

the meat comes from the side of the void and the posterior region of the back rib,

with long fibers. It has a limited amount of fat and a texture of

loose fibers, which gives it a distinctive softness and taste, making it a

ideal choice for barbecue, can also be used in stews,

minced meat, shredded cooked meat, besides contributing to broths and soups.