Frozen Bone Marrow
Spanish Cow Bone Marrows are ideal for flavoring main courses and are a valuable ingredient for all cooking stocks. In recent years, thanks to the work of chefs to enhance the waste cuts of cattle while eliminating food waste as much as possible, beef bones have enjoyed great success, especially the creamy, velvety marrow.
A recipe as delicious as it is simple: season the top of the marrow with oil, salt and pepper and place in a ventilated oven until browned, a true delicacy and gastronomic cult of the 2000s.
What is Vacum Selection?
Vacum Selection meats are distinguished by marbling and meat color. The Vacum Seleccion includes breeds from the Iberian Peninsula, depending on the time of year it may be the Casina breed or other crosses.
Old Cow - "Casina" breed
900 gr approx.
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.