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100% adult bovine pulp with the addition of salt and natural flavors.
Here is the opportunity to taste a completely different kind of meat, different for a greater presence of fats and for a greater maturation of the meat, necessary to make even a more developed and adult muscle tender. It is recommended to cook the hamburger without additional fats and let it cook well enough, leaving it to rest for a minute in a pan before serving. As a condiment, just a drizzle of extra virgin olive oil and a few coarse salt, preferably wholemeal. Of course, all at the end of cooking.
|of which saturated fats||2,7||g|
|of which sugars||0||g|
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