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If authentic flavors are your thing, we think this is your choice. We offer you three of the best products of Galician gastronomy. The pairing, you do it yourself
- 6 supreme veal cutlets cut starting from the T-Bone side (350 grams each unit approx.) - 1 piece of authentic Pan de Cea IXP
These are fresh, hand-cut products. They are vacuum packed. The piece of bread will be sent to you adequately protected for safe transport.
As always, our advice is not to overcook the meat. Let the cutlet sit in its juices on the plate to fully enjoy its flavour.
Let the cutlet sit in its juices on the plate to fully enjoy its flavour
We recommend keeping it between 2º and 6ºC
Preferred consumption: within 10 days
Tip: ideally, take it out of the fridge 20 minutes before to temper the meat. This way, no matter how little you cook it, the central part of the piece will never be cold.
If you are not going to eat it, you can freeze it without any problem.
If authentic flavors are your thing, we think this is your choice. We offer you three of the best products of Galician gastronomy. The pairing, you do it yourself
- 6 supreme veal cutlets cut starting from the T-Bone side (350 grams each unit approx.) - 1 piece of authentic Pan de Cea IXP
These are fresh, hand-cut products. They are vacuum packed. The piece of bread will be sent to you adequately protected for safe transport.
As always, our advice is not to overcook the meat. Let the cutlet sit in its juices on the plate to fully enjoy its flavour.
Let the cutlet sit in its juices on the plate to fully enjoy its flavour
We recommend keeping it between 2º and 6ºC
Preferred consumption: within 10 days
Tip: ideally, take it out of the fridge 20 minutes before to temper the meat. This way, no matter how little you cook it, the central part of the piece will never be cold.
If you are not going to eat it, you can freeze it without any problem.
