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[post_title] => Ración de cochinillo del Valle de los Pedroches al estilo tradicional
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Para picar
-
Queso manchego flor de Esgueva en aceite
-
Carpaccio de tomate, con cebolla de Figueras y ventresca de atún
-
Sartén mixta con patata paja, huevos estrellados, pimiento verde asado y butifarra negra
-
Croquetón de pollo rustido relleno de jamón ibérico
-
Cazuelita de chistorra de Navarra con ajitos y guindilla
Segundo a elegir
-
Ración de cochinillo del Valle de los Pedroches al estilo tradicional
-
Espaldita de lechazo al horno de leña con champiñones y patata caliu
-
Chuletón de sidrería de +25 días de maduración 600gr
pax mínimo 2 pax
-
“Chuletón” Premium de + 35 dies de maduració 600gr
Suplemento 15,00 por comensal€
Info del Chef
Cordero lechal brasa
El cordero lechal o lechazo es el que aún no ha sido destetado, típicamente de 20 días a 30 días de edad y con un peso de 5 Kg a 6,5 kg. El sabor y textura de la carne de cordero lechal a la parrilla en chuletillas se confieren al comensal un sabor único y exclusivo. Su alimentación ha sido exclusivamente leche materna. El color de la carne es un rosado pálido y posee muy poca grasa.