Beef Spalomita
Beef Spalomita
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- Stock: In Stock
- Model: 01-01-008
The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserol..
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Behind the fillet and belly frame and up to the tail of the animal, we find the thigh. Various pieces come out of the barrel, such as ham, ham, trance..
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Low in the upper half, about the middle of the pig's length, in the portion of the fillet frame we find the favorite of many steaks. Small animals can..
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The pieces are mainly from the animal's neck. It is generally soft and tasty meat...
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The leg fillet is the thigh without bone and skin. It is the juicy piece of chicken and is recommended for any use..
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The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserol..
0.00€
Ex Tax:0.00€
The most oily part of the animal. Chest muscles are easily distinguished from fat and cooked in the pan and in the oven. The sidewalks or railroads ha..
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Osobuko, named after the Italian dish used for the manufacture of which is used. It's basically the mouse with the bone. It is cooked in the tradition..
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They are the steaks of the first 5 thoracic vertebrae. Noble piece of meat, ideal for grilling or cast-iron pan. Also, their meat is roasted and sold ..
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Liver is a very concentrated source of vitamins. It is an excellent source of iron...
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