Iberian Beef Vacum
Iberico Beef Vacum is a Spanish Old Cow charcuterie made from the rump part, the back of the cattle, reminiscent of Bresaola or Spanish Cecina.
Vacum takes the utmost care in the production of cured meats, following an exclusive process to best preserve the original flavor of the meat: non-invasive smoking and the use of local woods create a cured meat with a unique taste.
Chef's Advice
Open the vacuum-packed product 1 to 2 hours before the time of use, so that the meat can oxygenate and reach room temperature, which is optimal for enjoying.
Simply slice the Iberico Beef Vacum and season it with a drizzle of Centumbrie PDO Evo oil to enhance its slightly smoky flavor.
Origin
Leon/Valencia SPAIN
Typology
Spanish Old Cow Cured Meat
Packaging
Vacuum-packed, approximately 1.3 kg, fresh, not pre-sliced
The company
José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration.
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.
Ingredients: beef, salt, beef fat. Smoked with wood
Net weight: about 1.3 kg
Storage: store in a cool, dry place
Average nutritional values per 100g: energy 1214 kJ/ 290 kcal, fat 14.8g, of which saturated fatty acids 6.09g, carbohydrates <0.5g, of which sugars <0.5g, protein 36.5g, salt 5.1g.
Business name and address: Vacum Carnes de lujo s.l., Pol. Ind. Masia del Conde, Calle 6 s/n, 46393 Loriguilla Spain
Ce stamp: ES 10.03849/LE CE or ES.10.02568/LE CE or ES 10.024528/LE CE
Ingredients that contain allergens are highlighted in BOLD
