19 May

Posted at 15:39h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="318" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589902451528{padding-top: 20px !important;padding-bottom: 20px !important;}"] CARRILLADA [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla También llamadas carrilleras, es una pieza magra, se hace con largas cocciones a bajas temperaturas, ofreciendo una textura muy...

18 May

Posted at 14:38h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="233" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589901986077{padding-top: 20px !important;padding-bottom: 20px !important;}"] COSTILLAR [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla El Costillar es una serie de huesos cartilaginosos que contienen parte de la carne de la falda, de él...

18 May

Posted at 14:37h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="240" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589901314992{padding-top: 20px !important;padding-bottom: 20px !important;}"] MORRILLO [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla El morrillo lo forman los músculos que unen el pecho por la parte posterior. Corte muy jugoso, muy bueno...

18 May

Posted at 14:36h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="232" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589900899757{padding-top: 20px !important;padding-bottom: 20px !important;}"] FALDA [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla La Falda es una carne sabrosa y gelatinosa. Ideal para picar, para guisos y principalmente para el cocido, aunque...

18 May

Posted at 14:35h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="212" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589900537134{padding-top: 20px !important;padding-bottom: 20px !important;}"] PECHO [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla El Pecho es una pieza poco valorado por su gran proporción de huesos, tendones, posee mucha grasa, lo que...

18 May

Posted at 14:35h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="230" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589899955510{padding-top: 20px !important;padding-bottom: 20px !important;}"] PESCUEZO [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla La carne del pescuezo es una pieza de carne seca, con mucho nervio y tejido conjuntivo. Sirve principalmente para...

18 May

Posted at 14:33h in by
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[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_row_inner row_type="row" type="full_width" text_align="left" css_animation=""][vc_column_inner width="1/2"][vc_single_image image="216" img_size="full" qode_css_animation=""][/vc_column_inner][vc_column_inner width="1/2"][vc_column_text css=".vc_custom_1589899761420{padding-top: 20px !important;padding-bottom: 20px !important;}"] RABO [/vc_column_text][vc_separator type="normal" color="#a36825"][vc_column_text]Categoría Tercera Guiso, estofado, parrilla La carne de rabo es la más pegada al hueso de la cola del animal. Es gelatinosa y perfecta...

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