El corazón del asado . Nuestra tira, madurada al vacío, es un homenaje al ritual del fuego. Jugosa, intensa y con el sabor único que aporta el hueso. La costilla de Angus posee un marmóleo intramuscular que la hace única.
18,90 €
If cut in “Banderita” slices 1–2 cm high, quick cooking is an excellent option to start a barbecue. Ribs 2–4 cm are perfect for medium cooking. A whole rack is cooked for long periods, preferably with firewood, starting from 3 hours of cooking, turning this cut into something that falls apart easily and with an unmatched flavor.
