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Source
España
Source
España
Ingredients: Carne de puro black angus, sal marina y manteca de cerdo exterior.
Container: Cortado en finas lonchas y envasado al vacío
Mark: Legio Beef - Santos Olivera 22 6A - 24005 León (España)
Weight: 80 gr.
The "LegioBeef" pure Black Angus beef jerky is made with the best fresh meat directly from Australia, from the well-known Black Angus breed, considered one of the best meats in the world, matured for 365 days in the mountains of León at an altitude of over 1000 metres. The result is a truly superb jerky, with an incomparable aroma, very refined in the mouth, with a very characteristic aspect, that of a perfect marbling, the result of the infiltration of the meat with the lard, but above all with a sublime flavour that practically melts on the palate
Black Angus beef jerky comes from animals raised in Australia grazing for 20 months in the wild and fed for two hundred days with the highest quality corn. The meat is then naturally matured in the high mountains of León and subjected to a light smoking process with holm oak and oak wood. Finally it reaches our table with a unique flavour that is almost impossible to beat
Ingredients: Carne de puro black angus, sal marina y manteca de cerdo exterior.
Container: Cortado en finas lonchas y envasado al vacío
Mark: Legio Beef - Santos Olivera 22 6A - 24005 León (España)
Weight: 80 gr.
The "LegioBeef" pure Black Angus beef jerky is made with the best fresh meat directly from Australia, from the well-known Black Angus breed, considered one of the best meats in the world, matured for 365 days in the mountains of León at an altitude of over 1000 metres. The result is a truly superb jerky, with an incomparable aroma, very refined in the mouth, with a very characteristic aspect, that of a perfect marbling, the result of the infiltration of the meat with the lard, but above all with a sublime flavour that practically melts on the palate
Black Angus beef jerky comes from animals raised in Australia grazing for 20 months in the wild and fed for two hundred days with the highest quality corn. The meat is then naturally matured in the high mountains of León and subjected to a light smoking process with holm oak and oak wood. Finally it reaches our table with a unique flavour that is almost impossible to beat
