Beef morcillo

Beef morcillo
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Beef morcillo Beef morcillo-detalle Beef morcillo-lateral Beef morcillo-trasera
Beef morcillo Beef morcillo-detalle Beef morcillo-lateral Beef morcillo-trasera
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Beef morcillo

Beef morcillo

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Petramora
Rating: 4.9
No minimum order
Shipping time: 12 - 24 h
6 €
free from 100 €

Alérgenos y características

Kind

Ternera

Format

Pieza

Source

Dehesa de la Guadaña, Zamora

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Kind

Ternera

Format

Pieza

Source

Dehesa de la Guadaña, Zamora

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Ingredients:

100% ternera Parda de Montaña de nuestra propia ganadería.

Shank or shank from the outer side of the hind legs of our calves, lean and tender meat that can give a gelatinous point to all your stews.


All our calves grow in a privileged environment surrounded by vegetation and grass, are fed and cared for under the strictest and most meticulous parameters. This has led us to be the first cattle farm to obtain the Aenor animal welfare certificate for a beef farm, and we are very proud of it.

Provenance: Dehesa de la Guadaña, (Zamora).
Presentation:whole piece.

Packaging: vacuum.
We recommend: taking it out 2 hours before cooking, breaking the vacuum to bring it to room temperature.

Translated automatically

Otras características

Ingredients:

100% ternera Parda de Montaña de nuestra propia ganadería.

More information

Shank or shank from the outer side of the hind legs of our calves, lean and tender meat that can give a gelatinous point to all your stews.


All our calves grow in a privileged environment surrounded by vegetation and grass, are fed and cared for under the strictest and most meticulous parameters. This has led us to be the first cattle farm to obtain the Aenor animal welfare certificate for a beef farm, and we are very proud of it.

Provenance: Dehesa de la Guadaña, (Zamora).
Presentation:whole piece.

Packaging: vacuum.
We recommend: taking it out 2 hours before cooking, breaking the vacuum to bring it to room temperature.

Translated automatically

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