Calf
The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserole (reddish, stew, as much as bun)...
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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 have a lot of fat, a lot of bones and a little bit of scarring. They are usually minced and minced. For the more adventurous it is worth baking a whole ..
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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 traditional way, with red or white sauce. It also fits in the hull with vegetables to cook for several hours in the oven. It is very tasty meat, due to the ver..
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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 whole for roast in the oven. On top of the springs is the lid, which contains enough connective tissue and usually becomes boiled or minced...
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Liver is a very concentrated source of vitamins. It is an excellent source of iron...
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