The beef marrow bone from mountain brown cattle is obtained from the shanks and is opened lengthwise for easier consumption. Ideal for baking or grilling, it offers a creamy texture and distinctive flavor. Before cooking, it is recommended to soak it in salty ice water for cleaning, then dry and season to taste before baking it at 180ºC for 15 to 20 minutes. Raised in the Dehesa de la Guadaña in Zamora, this bone comes from a farm that prioritizes animal welfare and is certified by Aenor. Keep the product cold at temperatures between 0 and 4ºC and consume within 3 days after receipt. It is a 100% natural food, ensuring quality from source to plate: a true delight for the most discerning palates.