General information: The snout of our oxen is a very gelatinous meat with very little fat, ideal for traditional stewing with tomato and onion, combined with tripes and ox legs. We present it in pieces of about 2 kilos.
Type of product: Pieces of 2,000 grs approx. - vacuum packed - deep-frozen in liquid nitrogen - store at -10ºc - once thawed consume in 4-5 days.
Directions for use: Thaw 24/48 hours in refrigerator. Remove from the vacuum bag 2-3 hours before your roast. Depending on the recipe used has to be cut in one way or another, we recommend boiling them so that they are tender and then make a traditional stew with onion, paprika, tomato. It combines very well with tripe and ox snouts with chorizo, and can even be made with prawns and even carpaccios. You can watch an explanatory video on our youtube channel.
It does not containallergens.