Entrecote from Galicia portion

The entrecote, a boneless item, is made from the same piece as the prime rib. Its marbling is generous and balanced. The Blonde de Galicia, native to this region of northwestern Spain, is an exceptional meat breed, providing products of extreme tenderness. A minimum maturation of 28 days is carried out in order to sublimate this excellence. The meat provides aromas of hazelnuts and cashews, complemented during cooking by flavors of iodine and spices.