Carne Madurada

Dry Aged

CARNE MADURADA "Dry Aged"

Periodos naturales de maduración

DRY AGED

Periodos largos de maduración

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

 

Carne exquisita para los más exigentes. Pruébala!

Proceso natural de maduración

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

 

Control de temperatura ÓPTIMO

De 30 a 45 días en la cámara ENGRASAMIENTO

Controlar los niveles de HUMEDAD y VENTILACIÓN

Eliminar el aporte microbiano Aplicación de OZONO

Intentamos no hacer solo una maduración convencional, sino afinar nuestras carnes para sacar el mejor provecho de cada una de nuestras razas para que aporten un mejor sabor y textura.Intentamos no hacer solo una maduración convencional, sino afinar nuestras carnes para sacar el mejor provecho de cada una de nuestras razas para que aporten un mejor sabor y textura.

Carne madurada de vaca Rubia gallega
"la mejor carne del mundo"

DRY AGED

Periodos largos de maduración

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