Smoked Cured Ox Beef

Region: León, Castilla y León

Meat product obtained after subjecting the hind limbs of the ox to a process of salting, washing, post-salting, smoking (dry oak), curing ripening and aging in a process that takes between 18 and 24 months.

Bueyes de Leon is a family business, now in its fourth generation. The business is focused on quality more than quantity; thus, they are recognised by an always growing customer fans and many Michelin star chefs, even buying a whole ox of 1,500-2,000kg in one go.

Race: 100% certified Rubia Gallega or Minhota autochthonous race, natural from Galicia (northwest of Spain)

Feeding: mixed own produced, acquired feed (corn, soybeans, barley, and oats) and pastures

Care: mixed, pastures and stabled

HOW TO ENJOY

Store in a cool, dry place away from light and heat. If sliced, store it in the fridge and take it out 2 hours before serving. Perfect serving temperature: 22 Celsius.

NUTRITIONAL FACTS

Average value per 100g

Energy: 808 kJ / 191 kcal

Fat: 2.2g (saturated 0.89g)

Protein: 34.8g

Carbohydrates: 7.9g (sugar 1.2g)

Salt: 4.2g

INGREDIENTS AND CHARACTERISTICS

Ingredients: ox meat, salt, beef lard and natural dry oak smoke.

Colour: light pink to red in colour, with fat ranges from a pearly white colour to a soft yellow.

Flavour and Aroma: with a powerful, slightly salty flavour, it is a product traditionally made with 100% top quality raw materials and characterized by its firm but delicate texture.

Fat: unctuous with creamy texture.