Texture and flavour
This meat has a very succulent texture due to fatty acids, and is soft, almost buttery, melting in the mouth. The flavour of the lean part blends with the fatty part.
This beef cured meat is produced according to Islamic law and the production process is controlled by the Halalan Tayeban, the Halalan Institute for Halal Control and Verification.
It is the beef’s plate and short loin (Iberian Wagyu), seasoned with La Vera paprika, garlic, salt and oregano, stuffed and cured in a drying room at a controlled temperature and humidity for at least 5 months.
A process that uses top quality raw materials from Cáceres, Extremadura, Spain.
Preparation and preservation
Open the vacuum-packed product 10 to 15 minutes before using to let it recover its organoleptic characteristics and use directly.
Once opened, keep refrigerated and use as soon as possible.