{"title":"Best sellers","description":"\u003cp\u003eWhat our customers take home the most.\u003c\/p\u003e","products":[{"product_id":"cadera","title":"Rump \/ Ganzo","description":"\u003cp\u003eLean, versatile cut taken from the hindquarter. Firm texture and low in fat, ideal if you want clean, tasty meat.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBiceps femoris (hindquarter)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium-high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€18.90\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared\u003c\/strong\u003e: 2-3 min per side over high heat. Sear well to lock in the juices.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStew\u003c\/strong\u003e: Slow cooking 1.5-2h over low heat with wine and vegetables.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted\u003c\/strong\u003e: 180°C for 45-60 min per kg. Internal temperature 60-65°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan stew (Carne mechada)\u003c\/strong\u003e: Cook in a pressure cooker for 30 min, shred and fry with sofrito.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes (e.g. 750g, 1.2kg). The price shown is per kg and will be adjusted to the final weight of your cut.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55847973814612,"sku":null,"price":20.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":55847973847380,"sku":null,"price":41.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":55847973880148,"sku":null,"price":20.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55847976108372,"sku":null,"price":11.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/melari-1_3.png?v=1782336563"},{"product_id":"aguja","title":"Veal chuck \/ Solomo Abierto","description":"\u003cp\u003eJuicy cut from the neck and shoulder with marbled fat that gives it a deep, intense flavour. One of the most prized cuts for long, slow cooking.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTrapezius \/ Cervical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium (marbled fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHigh (with slow cooking)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€15.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStew \/ Casserole\u003c\/strong\u003e: Cut into pieces and cook for 2h over low heat. It falls apart on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 30-40 min. Perfect for Pabellón Criollo or Venezuelan stewed beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared\u003c\/strong\u003e: Thin steaks, 2 min per side over very high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow cooker\u003c\/strong\u003e: 6-8h on low. Meltingly tender result.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes (e.g. 750g, 1.2kg). The price shown is per kg and will be adjusted to the final weight of your cut.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55847974142292,"sku":null,"price":17.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":55847974175060,"sku":null,"price":35.9,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55847976370516,"sku":null,"price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/aguja.png?v=1782336564"},{"product_id":"lomo-bajo","title":"Sirloin - Entrecôte \/ Solomo de Cuerito","description":"\u003ch2\u003eBeef Lomo Bajo (Sirloin)\u003c\/h2\u003e\n\u003cp\u003ePremium cut from the loin, with a covering of fat that melts as it cooks, giving exceptional juiciness and flavour. The base of the entrecôte and the classic roast beef.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLongissimus dorsi (rear section)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium-high (outer fat cover)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€25.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled \/ barbecue\u003c\/strong\u003e: The king of the grill. Sear on both sides over maximum heat, then let it rest for 3 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven roast beef\u003c\/strong\u003e: Sear in a pan, then roast at 200°C for 20 min\/kg. Internal temperature 55-60°C (medium-rare).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared entrecôte\u003c\/strong\u003e: Steaks 2-3cm thick, very hot griddle, coarse salt at the last moment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes (e.g. 750g, 1.2kg). The price shown is per kg and will be adjusted to the final weight of your cut.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55847974437204,"sku":null,"price":28.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":55847974469972,"sku":null,"price":57.9,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55847976599892,"sku":null,"price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/lomobajo_074acb60-edc9-42d0-a245-7cacb43efded.png?v=1782336563"},{"product_id":"tomahawk","title":"Tomahawk","description":"\u003ch2\u003eBeef Tomahawk (Cabecero)\u003c\/h2\u003e\n\u003cp\u003eThe most spectacular cut in the butcher's. A high-loin rib steak with the whole rib bone (up to 30cm) acting as a natural handle while it cooks and adding unmatched flavour. Luxury restaurant presentation, right at your own table.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLongissimus dorsi + whole rib\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHigh (marbling + fat cover)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExceptional\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTypical weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e800g - 1.4kg per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€19.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear method (recommended)\u003c\/strong\u003e: Roast at 120°C until the inside reaches 50°C → sear on a very hot grill\/pan 2 min per side → rest 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the barbecue\u003c\/strong\u003e: Indirect heat 45 min → direct heat 3 min per side. Perfect doneness at 57-60°C internal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a cast-iron griddle\u003c\/strong\u003e: Preheat the griddle well, 4-5 min per side, turning only once. Coarse salt and herb butter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Take it out of the fridge 1h before cooking so it reaches room temperature. It cooks more evenly.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55847974732116,"sku":null,"price":22.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":55847974764884,"sku":null,"price":44.9,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":55847976796500,"sku":null,"price":33.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/tomahawk_3c1151d5-8ef3-44d2-9f39-dc0152cfede6.png?v=1782336562"},{"product_id":"tapilla-picana-punta-trasera","title":"🇪🇸 Tapilla · Picanha \/ 🇻🇪 Punta trasera","description":"\u003ch2\u003e🇪🇸 Tapilla · Picaña \/ 🇻🇪 Punta trasera\u003c\/h2\u003e\n\u003cp\u003eThe golden triangle of Brazilian barbecue. Tender and juicy, with an outer layer of fat that turns crispy over the fire. Known in Venezuela as Punta trasera, and famous worldwide as Picanha.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Brazil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePicanha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePunta trasera\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, Brazilian skewers, oven roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€19.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazilian picanha\u003c\/strong\u003e: Cut into 5-6 cm pieces, thread onto skewers, coarse salt, medium embers 8 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared steak\u003c\/strong\u003e: Cut 3 cm steaks with the fat on. Hot griddle, 3 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e: Whole piece, fat side up, 180°C until 58°C internal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear\u003c\/strong\u003e: Oven at 120°C until 50°C, then sear 2 min on the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: NEVER remove the outer layer of fat — that's where the flavour is. It turns crispy and golden over the fire.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Churrascaría-Style Picanha\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg whole picanha\u003c\/li\u003e\n\u003cli\u003eCoarse salt\u003c\/li\u003e\n\u003cli\u003eOil (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eCut the picanha into 5-6 cm pieces with the fat on. Bend each piece into a \"U\" shape.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers or long sticks, with the fat facing outwards.\u003c\/li\u003e\n\u003cli\u003eSeason generously with coarse salt.\u003c\/li\u003e\n\u003cli\u003eMedium-high embers. Cook fat side first for 8-10 min.\u003c\/li\u003e\n\u003cli\u003eTurn and cook another 6-8 min for \"medium\".\u003c\/li\u003e\n\u003cli\u003eSlice thinly STARTING FROM THE FAT EDGE. Serve as it cooks.\u003c\/li\u003e\n\u003cli\u003eServe with farofa, white rice and Brazilian vinaigrette.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇧🇷 \u003cem\u003eThe signature dish of Brazilian churrascarías. Coarse salt is all it needs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Malbec or a Brazilian red.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight in the order notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766541652,"sku":null,"price":25.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079131869524,"sku":null,"price":13.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079131902292,"sku":null,"price":50.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079131935060,"sku":null,"price":25.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/picana.png?v=1782745943"},{"product_id":"espaldilla-paleta-de-res","title":"🇪🇸 Shoulder \/ 🇻🇪 Paleta de res","description":"\u003ch2\u003e🇪🇸 Espaldilla \/ 🇻🇪 Paleta de res\u003c\/h2\u003e\n\u003cp\u003eVersatile cut from the upper part of the forequarter, known in Venezuela as Paleta de res. Deep flavour and a tender texture after long cooking. Perfect for stews, casseroles and roasts.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspaldilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePaleta de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, casseroles, long roasts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€16.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine stew\u003c\/strong\u003e: Cubed, with red wine, onion and carrot. 1h 30min over low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e: Sear, add wine and vegetables, 2h covered at 160°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulled beef\u003c\/strong\u003e: 4h at 130°C with BBQ stock. Shred and serve.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 50 min with vegetables. Quick and tender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Espaldilla calls for long cooking. The longer it cooks, the more tender and flavourful it gets.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Espaldilla Stewed in Red Wine\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 2h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg espaldilla, cubed\u003c\/li\u003e\n\u003cli\u003e2 onions, 3 carrots, 4 garlic cloves\u003c\/li\u003e\n\u003cli\u003e500ml red wine, 500ml stock\u003c\/li\u003e\n\u003cli\u003eBay leaf, thyme, flour, oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the cubes with salt and pepper and coat in flour. Brown in hot oil. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the onion, carrot and garlic for 15 min.\u003c\/li\u003e\n\u003cli\u003eAdd the red wine and reduce for 10 min.\u003c\/li\u003e\n\u003cli\u003eReturn the meat with the stock and herbs.\u003c\/li\u003e\n\u003cli\u003eCover and cook for 1h 30min over low heat. The meat should be very tender.\u003c\/li\u003e\n\u003cli\u003eServe with mashed potatoes or white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍷 \u003cem\u003eA comforting winter dish. Even better the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Aged red wine, ideally Ribera del Duero.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766574420,"sku":null,"price":17.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079105458516,"sku":null,"price":9.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079105491284,"sku":null,"price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/espaldilla.png?v=1782337123"},{"product_id":"chuleton-chuleta-de-res","title":"🇪🇸 Veal rib steak \/ 🇻🇪 Chuleta de res","description":"\u003ch2\u003e🇪🇸 Chuletón \/ 🇻🇪 Chuleta de res\u003c\/h2\u003e\n\u003cp\u003eThe star cut of the grill. Juicy, bone-in, with marbled fat that melts over the fire for an explosion of flavour. Known in Venezuela as Chuleta de res, it's the classic chuletón (bone-in rib steak) found all over Spain.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChuletón\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChuleta de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBone-in, marbled fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, griddle, barbecue\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€17.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCharcoal grill\u003c\/strong\u003e: Coarse salt beforehand. High embers. 4 min per side for \"medium\". Rest 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCast-iron griddle\u003c\/strong\u003e: Very hot, no oil. 4-5 min per side. Finish with compound butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear\u003c\/strong\u003e: Low oven (120°C) until 50°C internal. Final sear in a pan, 1 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt crust\u003c\/strong\u003e: Cover completely in coarse salt. Oven at 200°C for 30 min. Break the crust and serve.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: NEVER pierce the chuletón with a fork. Turn it with tongs. And pat it dry with paper before seasoning — moisture stops the golden crust from forming.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Basque-Style Grilled Chuletón\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 2-3 · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 chuletón of 1kg\u003c\/li\u003e\n\u003cli\u003eCoarse salt, freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n\u003cli\u003ePadrón peppers to go with it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTake the chuletón out of the fridge 1h beforehand so it comes to room temperature.\u003c\/li\u003e\n\u003cli\u003ePat dry with paper towel. Season with coarse salt on both sides just before cooking.\u003c\/li\u003e\n\u003cli\u003eHigh embers or a very hot griddle. Put the chuletón on.\u003c\/li\u003e\n\u003cli\u003e4 min on the first side without touching it. Turn with tongs. 4 more min.\u003c\/li\u003e\n\u003cli\u003eEdge sear: stand it on its edge for 1 min to brown the fat.\u003c\/li\u003e\n\u003cli\u003eRest for 5 min on a board, covered with foil.\u003c\/li\u003e\n\u003cli\u003eSlice perpendicular to the bone. Finish with flaky salt when serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥩 \u003cem\u003eBasque-style chuletón is one of the great classics. Meat, fire and salt. You don't need anything else.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Aged Rioja red, Ribera del Duero or Toro.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766607188,"sku":null,"price":21.45,"currency_code":"EUR","in_stock":true},{"title":"700g","offer_id":56079089434964,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":56079089467732,"sku":null,"price":31.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/chuleton.png?v=1782336564"},{"product_id":"tapa-pulpa-negra","title":"🇪🇸 Topside \/ 🇻🇪 Pulpa negra","description":"\u003ch2\u003e🇪🇸 Tapa \/ 🇻🇪 Pulpa negra\u003c\/h2\u003e\n\u003cp\u003eLean, tender cut known in Venezuela as Pulpa negra. Ideal for steaks, milanesas (breaded cutlets) and thin escalopes. Versatile and excellent quality, it's one of the most popular cuts for everyday cooking.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePulpa negra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSteaks, milanesas, escalopes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€17.90\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared steak\u003c\/strong\u003e: 2-3 min per side. Salt at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreaded milanesas\u003c\/strong\u003e: Flour, egg, breadcrumbs. Fry 2 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon escalopes\u003c\/strong\u003e: Butter, caper and lemon sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBistec encebollado\u003c\/strong\u003e: Griddle + caramelised onion + white wine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Thin steaks and a very hot griddle — the key to not drying out the meat.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Homemade Breaded Milanesas\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 tapa steaks (180g each)\u003c\/li\u003e\n\u003cli\u003eFlour, 2 beaten eggs, breadcrumbs\u003c\/li\u003e\n\u003cli\u003eGarlic powder, dried parsley, salt, pepper\u003c\/li\u003e\n\u003cli\u003eOil for frying, lemon to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eFlatten the steaks with a meat mallet. Season.\u003c\/li\u003e\n\u003cli\u003eDip in flour, then egg (mixed with garlic and parsley), then breadcrumbs.\u003c\/li\u003e\n\u003cli\u003eHot oil (180°C). Fry 2-3 min per side until golden.\u003c\/li\u003e\n\u003cli\u003eDrain on paper towels.\u003c\/li\u003e\n\u003cli\u003eServe with lemon, salad or chips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥩 \u003cem\u003eHomemade milanesas always beat the supermarket ones.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Young red wine or a cold beer.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766672724,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079128232276,"sku":null,"price":10.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079128265044,"sku":null,"price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/tapa.png?v=1782336563"},{"product_id":"redondo-muchacho-redondo","title":"🇪🇸 Redondo \/ 🇻🇪 Muchacho redondo","description":"\u003ch2\u003e🇪🇸 Redondo \/ 🇻🇪 Muchacho redondo\u003c\/h2\u003e\n\u003cp\u003eWhole cylindrical piece, perfect for oven roasts, mechada and carpaccio. Known in Venezuela as Muchacho redondo, it's one of the finest cuts for cooking as a whole piece. Very tender when cooked at a low temperature.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRedondo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuchacho redondo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole roast, roast beef, carpaccio, mechado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€19.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e: Sear, 180°C dropping to 160°C, 40 min until 58°C internal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuffed mechado\u003c\/strong\u003e: Make a cavity, stuff with ham and egg, roast for 1h 30min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarpaccio\u003c\/strong\u003e: Raw, paper-thin slices with oil, lemon, parmesan and rocket.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast beef\u003c\/strong\u003e: Reverse sear for a perfect result.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Lean meat = don't overcook it. A meat thermometer is your best friend. Resting for 15 min before slicing is a must.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Oven-Roasted Redondo\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 1h 15min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg whole redondo\u003c\/li\u003e\n\u003cli\u003eDijon mustard, rosemary, thyme\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, oil, garlic\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 carrots, red wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason and rub with mustard, crushed garlic and herbs.\u003c\/li\u003e\n\u003cli\u003eSear in a pan with oil on all sides (5 min).\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the onion and carrot. Add red wine.\u003c\/li\u003e\n\u003cli\u003eRoast at 180°C, dropping to 160°C after 10 min.\u003c\/li\u003e\n\u003cli\u003eCook until the thermometer reads 58°C inside (40-50 min).\u003c\/li\u003e\n\u003cli\u003eRest covered for 15 min. Slice thinly against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥩 \u003cem\u003eAn elegant piece for special occasions. Delicious cold in sandwiches too.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Aged red wine, Rioja or Bordeaux.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766705492,"sku":null,"price":20.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079124857172,"sku":null,"price":11.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079124889940,"sku":null,"price":41.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/redondodeternera.jpg?v=1790932481"},{"product_id":"falda-costilla-de-res","title":"🇪🇸 Falda \/ 🇻🇪 Costilla de res","description":"\u003ch2\u003e🇪🇸 Falda \/ 🇻🇪 Costilla de res\u003c\/h2\u003e\n\u003cp\u003eMarbled meat from the rib section, known in Venezuela as Costilla de res. Ideal for stews, cocidos and barbecue. Great flavour thanks to the marbling that melts as it cooks.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFalda\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCostilla de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, cocidos, BBQ, brisket\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€12.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional cocido\u003c\/strong\u003e: 2-3h with vegetables and chickpeas. The fat enriches the broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmerican brisket\u003c\/strong\u003e: 8-10h smoked at 110°C. Melt-in-the-mouth result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFalda stew\u003c\/strong\u003e: Cubes with sofrito and stock. 1h 30min over low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared\u003c\/strong\u003e: Thin, very hot steak. 2-3 min per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Falda gets much better with long, slow cooking. The intramuscular fat is its treasure.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Falda with Stewed Potatoes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 2h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg falda, in large cubes\u003c\/li\u003e\n\u003cli\u003e500g potatoes, in chunks\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 carrots, 4 garlic cloves\u003c\/li\u003e\n\u003cli\u003e200ml white wine, 500ml stock\u003c\/li\u003e\n\u003cli\u003ePaprika, bay leaf, salt, pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eBrown the falda in hot oil. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the onion, carrot and garlic. Add the paprika.\u003c\/li\u003e\n\u003cli\u003eAdd the wine and reduce.\u003c\/li\u003e\n\u003cli\u003eReturn the meat with the stock and potatoes.\u003c\/li\u003e\n\u003cli\u003eCook covered for 1h 30min over low heat. The potatoes will break down slightly, thickening the stew.\u003c\/li\u003e\n\u003cli\u003eServe hot with crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥘 \u003cem\u003eA classic Spanish spoon dish. Comforting and tasty.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Fruity young red, Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766771028,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079108407636,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079108440404,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/falda_41f3d8fc-afa4-4f45-83e6-299468adce4a.png?v=1782745943"},{"product_id":"carne-para-guisar","title":"Stewing beef","description":"\u003ch2\u003eStewing beef\u003c\/h2\u003e\n\u003cp\u003eSelected pieces of beef ideal for stews, broths and long-cooked casseroles. Fibrous meat with connective tissue that turns into natural gelatin as it cooks, giving that deep flavour and the silky richness of a classic home-style stew.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected mix (morcillo, falda, neck)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow-medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExceptional after long cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, casseroles, broths, ragù\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTraditional stew\u003c\/strong\u003e: Brown the meat in oil. Add onion, garlic, carrot, red wine and stock. Slow cooking 2-3h over low heat until it falls apart.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 30-40 min with vegetables and stock. Perfect when you're in a hurry but want a traditional result.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVenezuelan stewed beef\u003c\/strong\u003e: Sofrito of onion, garlic, pepper, tomato and ají dulce. Add the meat, cumin and water. Cook for 1h 30min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGoulash\u003c\/strong\u003e: Onion, sweet paprika, cumin, garlic, white wine and stock. 2h over low heat. Serve with potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: Patience is key. This meat needs time to break down its collagen and turn into gelatin. The longer you cook it over low heat, the more tender and silky it gets.\u003c\/p\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Young or aged red wine, ideally Mencía or Garnacha.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes (e.g. 750g, 1.2kg). The price shown is per kg and will be adjusted to the final weight of your cut.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853766803796,"sku":null,"price":15.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56076707758420,"sku":null,"price":8.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56076707791188,"sku":null,"price":30.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56076707823956,"sku":null,"price":15.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/guisar11.jpg?v=1780672247"},{"product_id":"churrasco-punta-de-costilla","title":"🇪🇸 Churrasco \/ 🇻🇪 Punta de costilla","description":"\u003ch2\u003e🇪🇸 Churrasco \/ 🇻🇪 Punta de costilla\u003c\/h2\u003e\n\u003cp\u003eA classic of the Venezuelan grill, known in Venezuela as Punta de costilla. Tasty bone-in meat, perfect for the grill and barbecues. Ideal when you want that authentic flavour of live embers.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChurrasco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePunta de costilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, griddle, embers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€12.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan grill\u003c\/strong\u003e: Medium embers, salt beforehand. 6-8 min per side. Rest 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddle\u003c\/strong\u003e: Very hot, no oil. 5 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinated and grilled\u003c\/strong\u003e: Marinate with lemon, garlic and cumin for 2h. Cook over medium heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith chimichurri\u003c\/strong\u003e: After cooking, let it rest for 5 min with chimichurri on top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Churrasco needs medium heat so the bone passes on its flavour. DON'T cook it over very high heat or it burns outside and stays raw inside.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Churrasco on the Embers\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg churrasco \/ punta de costilla\u003c\/li\u003e\n\u003cli\u003eCoarse salt, black pepper\u003c\/li\u003e\n\u003cli\u003eOlive oil, lemon\u003c\/li\u003e\n\u003cli\u003eChimichurri to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTake the churrasco out of the fridge 30 min beforehand. Season generously with salt.\u003c\/li\u003e\n\u003cli\u003eMedium embers. Place the churrasco bone side down first.\u003c\/li\u003e\n\u003cli\u003eCook 6-8 min without touching. Turn and cook 4-6 min more for \"medium\".\u003c\/li\u003e\n\u003cli\u003eRemove and rest 5 min covered with foil.\u003c\/li\u003e\n\u003cli\u003eCut across the grain. Serve with chimichurri and a few drops of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eChurrasco is a staple of any Creole barbecue. Unforgettable flavour of live embers.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Fruity young red, ideally Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853767065940,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079092089172,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079092121940,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/churrasco_043e8bf5-2eb1-4491-b4fa-c6ee80b87e25.png?v=1782745942"},{"product_id":"asado-de-tira-costilla-parrillera","title":"🇪🇸 Short ribs \/ 🇻🇪 Costilla parrillera","description":"\u003ch2\u003e🇪🇸 Asado de tira \/ 🇻🇪 Costilla parrillera\u003c\/h2\u003e\n\u003cp\u003eRib cut across the bones into strips, the star of Argentinian asado and Venezuelan barbecues. Juicy, bone-in and very tasty thanks to the marbled fat. Ready in minutes on the grill.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAsado de tira\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCostilla parrillera\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRib cut across the bones (≈1cm thick)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, barbecue, griddle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArgentinian grill\u003c\/strong\u003e: Coarse salt beforehand. Medium embers. 8-10 min bone side down, 6 min meat side down.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddle\u003c\/strong\u003e: Very hot griddle, no oil. 4-5 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKorean BBQ\u003c\/strong\u003e: Marinate with soy, Asian pear, garlic and sesame oil. Griddle 3 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKorean braise (galbi-jjim)\u003c\/strong\u003e: 1h 30min cooking in soy broth with pear and garlic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: ALWAYS start bone side down, so it cooks gently inside and the fat drips away. Turn only at the end to sear.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Grilled Asado de Tira\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 25 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg asado de tira\u003c\/li\u003e\n\u003cli\u003eCoarse salt\u003c\/li\u003e\n\u003cli\u003eChimichurri (parsley, garlic, vinegar, oil, chilli)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTake the meat out of the fridge 30 min beforehand. Season generously with coarse salt.\u003c\/li\u003e\n\u003cli\u003eMedium-high embers (when you can hold your hand 5 sec over the embers).\u003c\/li\u003e\n\u003cli\u003ePlace bone side towards the embers. Cook 8-10 min without touching.\u003c\/li\u003e\n\u003cli\u003eTurn and cook the meat side 4-6 min for \"medium\".\u003c\/li\u003e\n\u003cli\u003eRemove and rest 3 min on a wooden board.\u003c\/li\u003e\n\u003cli\u003eServe with chimichurri, ensalada criolla and red wine.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eAsado de tira is the star of any barbecue. Its marbled fat melts and creates incomparable juiciness.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Argentinian Malbec or an aged red.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853767098708,"sku":null,"price":17.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079084323156,"sku":null,"price":9.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079084355924,"sku":null,"price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/asadodetira.png?v=1782336565"},{"product_id":"magro-de-ternera","title":"Lean veal","description":"\u003ch2\u003eLean Beef\u003c\/h2\u003e\n\u003cp\u003eLean beef, trimmed of fat and sinew, ideal for stews, fillings, picadillo and any dish that calls for meat without fat. Versatile, tasty and great value in the kitchen.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClean top round, silverside or knuckle\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery low (5% fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, fillings, picadillo, stir-fries\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLean beef in tomato sauce\u003c\/strong\u003e: Cut into cubes, brown and stew in a tomato and pepper sofrito. 1h on a low heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian-style stir-fry\u003c\/strong\u003e: Thin strips with soy sauce, ginger, garlic and vegetables. 5 min in a hot wok.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilling for empanadas\/croquettes\u003c\/strong\u003e: Chop finely after cooking. Mix with béchamel.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCuban picadillo\u003c\/strong\u003e: Minced meat with sofrito, raisins, olives and cumin. Serve with white rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: As it is lean, do NOT overcook it or it will dry out. For long stews, add a little bacon fat or extra oil to compensate.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Lean Beef in Tomato Sauce\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 1h 15min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg of lean beef, cubed\u003c\/li\u003e\n\u003cli\u003e500g of crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 green peppers, 4 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e1 teaspoon of sweet paprika\u003c\/li\u003e\n\u003cli\u003e1 bay leaf, white wine, olive oil\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, sugar (to balance the acidity)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eBrown the beef cubes in hot oil in batches. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the onion, pepper and garlic over a medium heat for 15 min until caramelised.\u003c\/li\u003e\n\u003cli\u003eAdd the paprika, stir quickly, pour in the white wine and let it evaporate.\u003c\/li\u003e\n\u003cli\u003eAdd the crushed tomatoes, bay leaf and a pinch of sugar. Season.\u003c\/li\u003e\n\u003cli\u003eReturn the meat to the pan. Cook covered for 45 min on a low heat.\u003c\/li\u003e\n\u003cli\u003eServe with fries, rice or crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍅 \u003cem\u003eClassic Spanish tavern recipe. Budget-friendly, tasty and very comforting.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Young or crianza red, Tempranillo or Mencía.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Custom option:\u003c\/strong\u003e Tell us the exact weight you want in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853767131476,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079075541332,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079075574100,"sku":null,"price":29.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079075606868,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/magrodeternera.jpg?v=1780674875"},{"product_id":"vacio-falda-de-res","title":"🇪🇸 Flank steak \/ 🇻🇪 Falda de res","description":"\u003ch2\u003e🇪🇸 Flank (Vacío) \/ 🇻🇪 Falda de res\u003c\/h2\u003e\n\u003cp\u003eA tasty cut, ideal for the grill and long stews. Known in Venezuela as Falda de res, it is one of the favourites of the Argentine asado. Meat with an intense flavour and marbled fat that makes it unbeatable.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacío\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFalda de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eArgentine grill, stews, over the coals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArgentine grill\u003c\/strong\u003e: Coarse salt first. Medium heat. 25 min fat side down, 15 min meat side down.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: 4 min per side. Rest for 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven-roasted vacío\u003c\/strong\u003e: 180°C 35-40 min. Thermometer 60°C inside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStewed\u003c\/strong\u003e: Cubed, with sofrito. 1h 30min on a low heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Vacío on the grill ALWAYS starts fat side down so the fat melts and turns golden. Patience is key.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Grilled Vacío\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 45 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg of whole vacío (with fat)\u003c\/li\u003e\n\u003cli\u003eCoarse salt\u003c\/li\u003e\n\u003cli\u003eChimichurri to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason generously with coarse salt on both sides.\u003c\/li\u003e\n\u003cli\u003eMedium embers. Place FAT SIDE DOWN.\u003c\/li\u003e\n\u003cli\u003eCook for 25 min without touching until the fat is golden and crisp.\u003c\/li\u003e\n\u003cli\u003eFlip and cook meat side down for another 12-15 min.\u003c\/li\u003e\n\u003cli\u003eRemove and rest for 5-7 min, covered.\u003c\/li\u003e\n\u003cli\u003eSlice THINLY against the grain. Serve with chimichurri.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇦🇷 \u003cem\u003eVacío is one of the stars of the Argentine asado. Its crispy fat is the best part.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Malbec Reserva or Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769556308,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079135211860,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079135244628,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/vacio_25b229fb-571b-418d-92f4-8cf46d1c17ec.png?v=1782745943"},{"product_id":"sobrebarriga","title":"Sobrebarriga","description":"\u003ch2\u003eSobrebarriga\u003c\/h2\u003e\n\u003cp\u003eA long, flat and very tasty cut typical of Venezuelan and Colombian cooking. Ideal for shredding, baking with beer or slow cooking. One of the most popular meats in Latin America for its flavour and texture.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTrapezius (outer part of the rib cage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLayer of fat that adds juiciness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShredding, baking, slow roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€12.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSobrebarriga a la criolla\u003c\/strong\u003e: Marinate with beer, bake with sofrito for 2h. The classic Colombian recipe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan carne mechada\u003c\/strong\u003e: Pressure cook for 50 min, shred and sauté with onion and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaked with beer\u003c\/strong\u003e: Sear, add dark beer, panela and spices. 2h at 170°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow roast\u003c\/strong\u003e: Season, cook covered with vegetables for 3h. Tender, aromatic result.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Sobrebarriga needs a long cooking time to release its collagen and become tender. Do NOT put it on the griddle or it will be tough as shoe leather.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Beer-Baked Sobrebarriga\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 2h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg of whole sobrebarriga\u003c\/li\u003e\n\u003cli\u003e2 onions, 4 ripe tomatoes, 4 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e1 red pepper, 1 ají dulce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon of grated panela (or brown sugar)\u003c\/li\u003e\n\u003cli\u003e500ml of dark beer\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, cumin, oregano\u003c\/li\u003e\n\u003cli\u003eOil, mustard, Worcestershire sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the sobrebarriga with salt, pepper and cumin and spread it with mustard and Worcestershire sauce.\u003c\/li\u003e\n\u003cli\u003eSear the piece in a pan with very hot oil for 3 min per side.\u003c\/li\u003e\n\u003cli\u003eTransfer to a baking tray. Cover with sliced onion, tomato and garlic.\u003c\/li\u003e\n\u003cli\u003ePour in the beer and sprinkle the panela over the top.\u003c\/li\u003e\n\u003cli\u003eBake covered with aluminium foil at 170°C for 2 hours.\u003c\/li\u003e\n\u003cli\u003eUncover, baste with its juices and bake for another 20 min to brown.\u003c\/li\u003e\n\u003cli\u003eRest for 15 min before slicing. Serve with arepas, rice or papas chorreadas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇨🇴 \u003cem\u003eThe emblematic dish of Colombian cuisine, also very popular in Venezuela. The beer and the panela make an irresistible natural glaze.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Dark beer or a fruity young red wine.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769589076,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079079014740,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079079047508,"sku":null,"price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/sobrebarriga.png?v=1782336563"},{"product_id":"aleta-pecho-de-res","title":"🇪🇸 Aleta \/ 🇻🇪 Pecho de res","description":"\u003ch2\u003e🇪🇸 Aleta \/ 🇻🇪 Pecho de res\u003c\/h2\u003e\n\u003cp\u003eBone-in cut, ideal for hearty broths, stews and long-cooking dishes. Known in Venezuela as Pecho de res, it is the star ingredient of the traditional sopa de pecho. Deep flavour and plenty of natural gelatine.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAleta\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePecho de res\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMeat on the bone with plenty of gelatine\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSoups, stews, long-cooked dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVenezuelan sopa de pecho\u003c\/strong\u003e: With cassava, plantain, corn on the cob and potato. 2-3h on a low heat. A classic Sunday dish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTraditional stew\u003c\/strong\u003e: With chickpeas, chorizo and vegetables. 3h on the heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eQuick pressure cooker\u003c\/strong\u003e: 40-45 min with vegetables and spices.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePulled beef (barbacoa)\u003c\/strong\u003e: 4h in a low-temperature oven. Shred and serve in bread rolls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Aleta releases a lot of fat as it cooks — skim it well at the start for a clear broth.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Venezuelan Sopa de Pecho\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 3h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg of aleta\/pecho de res in chunks\u003c\/li\u003e\n\u003cli\u003e500g of peeled cassava (yuca) in chunks\u003c\/li\u003e\n\u003cli\u003e2 green plantains, sliced, 2 corn cobs in chunks\u003c\/li\u003e\n\u003cli\u003e3 potatoes, 2 carrots, 1 yam (optional)\u003c\/li\u003e\n\u003cli\u003e2 onions, 4 cloves of garlic, 4 ajíes dulces\u003c\/li\u003e\n\u003cli\u003eCoriander, cumin, salt, pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eIn a large pot, cover the meat with cold water. Bring to the boil, skim and lower the heat.\u003c\/li\u003e\n\u003cli\u003eAdd the onion in quarters, crushed garlic, ajíes and cumin. Cook for 1h 30min.\u003c\/li\u003e\n\u003cli\u003eAdd the cassava and green plantain. Cook for 30 min.\u003c\/li\u003e\n\u003cli\u003eAdd the potato, carrot, corn and yam. Cook for another 30 min.\u003c\/li\u003e\n\u003cli\u003eAdjust the salt. Sprinkle with chopped coriander when serving.\u003c\/li\u003e\n\u003cli\u003eServe with hot ají sauce, casabe or arepas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇻🇪 \u003cem\u003eSopa de pecho is the Sunday dish in any Venezuelan home. Comforting and nourishing.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Polar beer or a young red wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Custom option:\u003c\/strong\u003e Tell us the exact weight in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769621844,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079080096084,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079080128852,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/aleta.png?v=1782336563"},{"product_id":"contra-muchacho-cuadrado","title":"🇪🇸 Contra \/ 🇻🇪 Muchacho cuadrado","description":"\u003ch2\u003e🇪🇸 Contra \/ 🇻🇪 Muchacho cuadrado\u003c\/h2\u003e\n\u003cp\u003eA lean, firm piece from the hindquarter, perfect for oven roasts and roast beef. Known in Venezuela as Muchacho cuadrado, it is a versatile cut, ideal for cooking whole joints on special occasions.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuchacho cuadrado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOven roast, roast beef, shredding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€17.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast beef\u003c\/strong\u003e: Sear, oven at 200°C dropping to 160°C. 25-30 min until 58°C inside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuffed muchacho\u003c\/strong\u003e: Make a pocket, fill (ham, peppers), bake for 2h in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow roast\u003c\/strong\u003e: Whole piece with vegetables and wine. 3h at 150°C, covered.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs steaks\u003c\/strong\u003e: Cut thin, hot griddle, 1 min per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: As it is lean, do NOT overcook it. Better served rare or medium. For roast beef, an internal thermometer is the key.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: English Roast Beef\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 1h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg of contra\/muchacho cuadrado\u003c\/li\u003e\n\u003cli\u003eDijon mustard, fresh rosemary, garlic\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the joint with salt and pepper and rub it with mustard, garlic and rosemary.\u003c\/li\u003e\n\u003cli\u003eSear in a pan with hot oil on all sides (5 min).\u003c\/li\u003e\n\u003cli\u003eTransfer to an oven preheated to 200°C. Lower to 160°C after 10 min.\u003c\/li\u003e\n\u003cli\u003eCook until the thermometer reads 55-58°C (medium) - about 25 min per kg.\u003c\/li\u003e\n\u003cli\u003eRemove, cover with foil and rest for 15 min - it will rise to 60°C.\u003c\/li\u003e\n\u003cli\u003eCut into THIN SLICES against the grain. Serve with the pan gravy and Yorkshire pudding.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇬🇧 \u003cem\u003eEnglish roast beef is the quintessential Sunday dish in the United Kingdom. Elegant and delicious.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Crianza red, Cabernet Sauvignon or Malbec.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769687380,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079095267668,"sku":null,"price":10.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079095300436,"sku":null,"price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/muchacho_cuadrado.png?v=1782337777"},{"product_id":"babilla-chocozuela","title":"🇪🇸 Babilla \/ 🇻🇪 Chocozuela","description":"\u003ch2\u003e🇪🇸 Babilla \/ 🇻🇪 Chocozuela\u003c\/h2\u003e\n\u003cp\u003eA tender, lean cut from the outer side of the hindquarter. Known in Venezuela as Chocozuela, it is ideal for steaks, escalopes, oven roasts and Venezuelan stewed meat. Versatile, lean and full of flavour.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBabilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChocozuela\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow (lean)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSteaks, escalopes, oven roasts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€17.90\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddled steak\u003c\/strong\u003e: 2cm cuts. Hot griddle. 2 min per side. Salt at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e: Whole piece, seared, 180°C 40-50 min. Rest for 15 min before slicing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStewed chocozuela\u003c\/strong\u003e: Cubed, with Venezuelan sofrito, 1h on a low heat. Sunday dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreaded escalopes\u003c\/strong\u003e: Thin steaks, flour-egg-breadcrumbs, fry 2 min per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Lean babilla dries out if overcooked. For steaks, do NOT go beyond \"medium\". For roasts, use a low temperature.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Venezuelan Stewed Chocozuela\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 1h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg of babilla\/chocozuela, cubed\u003c\/li\u003e\n\u003cli\u003e2 onions, 1 red pepper, 1 green, 4 ajíes dulces\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, 3 grated tomatoes\u003c\/li\u003e\n\u003cli\u003e1 teaspoon of cumin, salt, pepper\u003c\/li\u003e\n\u003cli\u003eAnnatto oil (achiote), 300ml of stock or water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the meat and brown it in hot oil in batches. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same oil, sauté the onion, peppers and ajíes dulces for 10 min.\u003c\/li\u003e\n\u003cli\u003eAdd the garlic and grated tomato. Cook for another 5 min.\u003c\/li\u003e\n\u003cli\u003eReturn the meat with the cumin and stock. Cook covered for 50 min on a gentle heat.\u003c\/li\u003e\n\u003cli\u003eAdjust the seasoning. Serve with white rice, fried plantain and avocado.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇻🇪 \u003cem\u003eA typical Venezuelan dish that evokes grandma's cooking. The chocozuela turns out juicy and full of flavour.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Young Spanish red, Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769720148,"sku":null,"price":20.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079085470036,"sku":null,"price":11.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079085502804,"sku":null,"price":41.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/babilla.png?v=1782336564"},{"product_id":"entrana","title":"Skirt steak","description":"\u003ch2\u003eEntraña (Skirt Steak)\u003c\/h2\u003e\n\u003cp\u003eThe favourite cut of Argentine asado lovers. Thin, tasty and with perfectly distributed fat that makes it explosive at the first bite. Known as the \"hidden gem\" of the grill, it is ready in minutes.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiaphragm (inner)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium-high (marbled fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExceptional when cooked medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, griddle, direct heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the Argentine grill\u003c\/strong\u003e: Medium-high embers. Coarse salt before putting it on. 4-5 min per side. Rest for 5 min before cutting across the grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: Very hot griddle. Salt first. 3-4 min per side. Don't move it too much.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith chimichurri\u003c\/strong\u003e: After grilling, let it rest with chimichurri on top for 5 min. The heat brings out the aromas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEntraña tacos\u003c\/strong\u003e: Cut into thin strips after cooking. Serve in tortillas with onion, coriander and lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: Entraña has a silvery membrane — ask us to remove it for you so it turns out perfect. And always cut it ACROSS the grain (against the veining) for maximum tenderness.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Grilled Entraña with Chimichurri\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800g of entraña\u003c\/li\u003e\n\u003cli\u003eCoarse salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChimichurri:\u003c\/em\u003e 1 bunch of parsley, 4 cloves of garlic, 1 teaspoon of dried oregano\u003c\/li\u003e\n\u003cli\u003e1 small red chilli, red wine vinegar, olive oil, salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eTake the entraña out of the fridge 30 min beforehand. Season it with coarse salt on both sides.\u003c\/li\u003e\n\u003cli\u003eMake the chimichurri: finely chop the parsley, garlic and chilli. Mix with the oregano, salt, 3 tablespoons of vinegar and 6 of olive oil. Let it rest for 30 min.\u003c\/li\u003e\n\u003cli\u003eLight the grill to medium-high heat. When the embers are grey, place the entraña on it.\u003c\/li\u003e\n\u003cli\u003eCook for 4-5 min on each side for \"medium\" (pink). If you prefer it more done, 6-7 min per side.\u003c\/li\u003e\n\u003cli\u003eRemove and rest for 5 min on a board.\u003c\/li\u003e\n\u003cli\u003eCut ACROSS the grain into 1cm slices.\u003c\/li\u003e\n\u003cli\u003eServe with the chimichurri on top. Accompany with roast potatoes and red wine.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eEntraña is the star cut of the Argentine grill. Its marbled fat melts in the heat of the fire, creating an unforgettable explosion of flavour. A must at any parrillada.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Argentine Malbec or Garnacha from Priorat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImage for illustration purposes only.\u003c\/strong\u003e\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769785684,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079062761812,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079062794580,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/entrana_7a1b90d8-c812-434a-aadb-a27a5baeb144.jpg?v=1790932369"},{"product_id":"puchero-de-ternera","title":"Veal Puchero","description":"\u003ch2\u003eBeef Puchero Mix\u003c\/h2\u003e\n\u003cp\u003eA selected mix of bone-in cuts, perfect for the traditional Madrid cocido and the Canarian puchero. Deep flavour, natural gelatine and the guarantee of a homemade broth with body.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eShin, flank, marrow bone, backbone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA mix of meat and bone for maximum flavour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCocidos, pucheros, traditional soups\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€10.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocido madrileño\u003c\/strong\u003e: 3-4h in a traditional pot with chickpeas, vegetables and chorizo. The most authentic Madrid dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick pressure cooker\u003c\/strong\u003e: 45 min with soaked chickpeas, vegetables and potato.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCanarian puchero\u003c\/strong\u003e: With corn cobs, pumpkin, potatoes and a ball of gofio to knead.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConcentrated broth\u003c\/strong\u003e: Just bones and meat, 4-5h, ideal for freezing as a base.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Patience is key. A cocido must never boil hard, just bubble gently. And the secret of the cocido madrileño lies in the \"tres vuelcos\": first the broth, then the chickpeas and vegetables, finally the meat.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Traditional Cocido Madrileño\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 4h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg of beef puchero mix\u003c\/li\u003e\n\u003cli\u003e500g of chickpeas, soaked overnight\u003c\/li\u003e\n\u003cli\u003e1 ham bone, 1 chorizo, 1 morcilla (black pudding), 200g of pork belly fat (tocino)\u003c\/li\u003e\n\u003cli\u003e1 carrot, 1 leek, 1 turnip, 4 medium potatoes\u003c\/li\u003e\n\u003cli\u003e1 chicken quarter, 1 piece of hen, 1 backbone bone\u003c\/li\u003e\n\u003cli\u003e1 cabbage or collard greens, oil, salt, soup noodles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eIn a large pot, put cold water with the puchero meat, chicken, hen, ham bone and bones. Bring to the boil and skim.\u003c\/li\u003e\n\u003cli\u003eAdd the chickpeas in a mesh bag. Cook on a gentle heat for 2h.\u003c\/li\u003e\n\u003cli\u003eAdd the vegetables (carrot, leek, turnip), tocino and chorizo. Cook for 1h more.\u003c\/li\u003e\n\u003cli\u003eIn another pot, cook the cabbage separately with a little broth.\u003c\/li\u003e\n\u003cli\u003eBoil the potatoes and the morcilla separately in water.\u003c\/li\u003e\n\u003cli\u003eStrain the broth. Cook the noodles in it for 4 min.\u003c\/li\u003e\n\u003cli\u003eServe in \"tres vuelcos\": FIRST the soup, THEN chickpeas+vegetables, FINALLY the meats.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥘 \u003cem\u003eThe most Madrid dish there is. A one-pot Sunday family meal. Serve with guindilla peppers and crusty bread.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Castilian crianza red, ideally Ribera del Duero.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853770015060,"sku":null,"price":12.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079077048660,"sku":null,"price":6.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079077081428,"sku":null,"price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/puchero.png?v=1782336563"},{"product_id":"rabillo-pollo-de-res","title":"🇪🇸 Rabillo \/ 🇻🇪 Pollo de res","description":"\u003ch2\u003e🇪🇸 Rabillo \/ 🇻🇪 Pollo de res\u003c\/h2\u003e\n\u003cp\u003eA small, tender and juicy cut from the hindquarter. Known in Venezuela as Pollo de res, it is ideal for steaks, small roasts and stews. Its Creole name comes from its texture, as tender as chicken.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRabillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePollo de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSteaks, roasts, quick stews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€14.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddled steak\u003c\/strong\u003e: 3 min per side for \"medium\". Salt at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole roast\u003c\/strong\u003e: Sear, bake at 180°C until 58°C inside (30-40 min).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan encebollado\u003c\/strong\u003e: Steaks + onion + garlic + stock. 15 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteak with pepper sauce\u003c\/strong\u003e: Sear and finish with cream and green peppercorns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Naturally tender — it doesn't need long cooking. Best \"medium\" or \"rare\".\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Rabillo with Onions (Encebollado)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 25 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800g of rabillo, in steaks\u003c\/li\u003e\n\u003cli\u003e3 large onions, julienned\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e100ml white wine, salt, pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the steaks with salt and pepper. Hot griddle, sear for 1 min per side. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the onion and garlic in oil for 15 min until caramelised.\u003c\/li\u003e\n\u003cli\u003eAdd the white wine and reduce for 3 min.\u003c\/li\u003e\n\u003cli\u003eReturn the steaks for 1 more min to warm through in the sauce.\u003c\/li\u003e\n\u003cli\u003eServe with white rice or potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🧅 \u003cem\u003eA simple and delicious dish. Caramelised onion works magic with any meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Crianza red.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853770047828,"sku":null,"price":18.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079121580372,"sku":null,"price":10.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079121613140,"sku":null,"price":37.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/rabillo.jpg?v=1780674874"},{"product_id":"carne-picada-mixta","title":"Mixed minced meat","description":"\u003ch2\u003eMixed Mince\u003c\/h2\u003e\n\u003cp\u003eA balanced mix of beef and pork, minced fresh. The classic combination that gives juiciness, flavour and the perfect texture for meatballs, mixed burgers and bolognese. The secret used in traditional Italian recipes.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e50% beef + 50% pork\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium (≈18% fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuicy, tasty\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMeatballs, bolognese, mixed burgers, lasagne\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€10.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTraditional meatballs\u003c\/strong\u003e: Mix with breadcrumbs soaked in milk, egg, garlic and parsley. Fry and finish in tomato sauce or white wine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAuthentic bolognese\u003c\/strong\u003e: Sauté with onion, garlic, carrot and celery. Add tomato, red wine and a touch of milk. 1.5h on a low heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eJuicy burgers\u003c\/strong\u003e: The mix with pork adds extra juiciness. Shape into 150-180g patties. Hot griddle: 3-4 min per side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHomemade lasagne\u003c\/strong\u003e: Sofrito of onion and garlic, add the meat, crushed tomato, herbs and cook for 30 min. Assemble with pasta and béchamel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: The mix of beef and pork is the magic formula of the best Italian chefs. The pork adds juiciness and flavour, the beef adds structure. Result: it never turns out dry.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Meatballs in Tomato Sauce\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 45 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800g of mixed mince\u003c\/li\u003e\n\u003cli\u003e1 egg, 50g of breadcrumbs, 100ml of milk\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, crushed, fresh parsley, chopped\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, nutmeg\u003c\/li\u003e\n\u003cli\u003eFlour for dusting\u003c\/li\u003e\n\u003cli\u003e2 onions, 1 carrot, 500g of crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e200ml of white wine, meat stock, olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak the breadcrumbs in the milk for 5 min. Mix with the meat, egg, garlic, parsley, salt, pepper and nutmeg. Combine gently.\u003c\/li\u003e\n\u003cli\u003eShape into walnut-sized balls. Lightly dust them with flour and fry in oil until golden. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, soften the very finely chopped onion and carrot until tender (10 min).\u003c\/li\u003e\n\u003cli\u003eAdd the white wine and let it reduce. Add the crushed tomatoes and a little stock. Season.\u003c\/li\u003e\n\u003cli\u003eReturn the meatballs and cook covered on a low heat for 25 min, shaking the pan from time to time.\u003c\/li\u003e\n\u003cli\u003eServe with white rice, fries or pasta. Sprinkle with fresh parsley at the end!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍝 \u003cem\u003eMeatballs made with mixed mince are a universal classic. The 50\/50 mix of beef and pork is what makes them tender and juicy. Perfect for family Sundays.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Young red wine, ideally Chianti or Tempranillo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Custom option:\u003c\/strong\u003e Tell us the exact weight you want in the order notes. The price shown is per kg and will be adjusted to the final weight.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853770080596,"sku":null,"price":11.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079053324628,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079053357396,"sku":null,"price":23.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079053390164,"sku":null,"price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/carnemixtapicada23.jpg?v=1780672248"},{"product_id":"canon-paletilla-de-res","title":"🇪🇸 Cañón \/ 🇻🇪 Paletilla de res","description":"\u003ch2\u003e🇪🇸 Cañón \/ 🇻🇪 Paletilla de res\u003c\/h2\u003e\n\u003cp\u003eA tender, flavourful cut from the shoulder. Known in Venezuela as Paletilla de res, it is ideal for stews, oven roasts and carne mechada. Mouthfuls full of flavour with the natural juiciness of the forequarter.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCañón\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePaletilla de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, roasts, carne mechada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€14.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e: Sear, then roast at 180°C for 1h with vegetables and wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan stew\u003c\/strong\u003e: Cut into cubes, with sofrito and stock. 1h 30min over low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarne mechada\u003c\/strong\u003e: Long, slow cooking, then shred and fry with criollo sofrito.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 40 min with wine and vegetables. Tender and juicy result.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Cañón is excellent for shredding — the fibres pull apart cleanly after cooking.\u003c\/p\u003e\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Roast Cañón with Vegetables\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 1h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg whole cañón\/paletilla\u003c\/li\u003e\n\u003cli\u003e2 onions, 3 carrots, 4 potatoes\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, rosemary, thyme\u003c\/li\u003e\n\u003cli\u003e200ml red wine, 300ml stock\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason with salt and pepper and sear the joint on all sides in hot oil.\u003c\/li\u003e\n\u003cli\u003eTransfer to a roasting tray with the chopped vegetables around it.\u003c\/li\u003e\n\u003cli\u003ePour in the wine and stock. Add the herbs.\u003c\/li\u003e\n\u003cli\u003eRoast covered at 180°C for 1h. Uncover for the last 20 min.\u003c\/li\u003e\n\u003cli\u003eRest for 10 min. Slice and serve with its sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍷 \u003cem\u003eA simple, elegant dish. Perfect for a family meal.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Crianza red, Rioja or Ribera.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853770113364,"sku":null,"price":18.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079086092628,"sku":null,"price":10.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079086125396,"sku":null,"price":37.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079086158164,"sku":null,"price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/Canondeternera24.jpg?v=1780672248"},{"product_id":"escalopines-de-ternera","title":"Veal escalopes","description":"\u003ch2\u003eBeef Escalopines\u003c\/h2\u003e\n\u003cp\u003eVery thin beef steaks, ready to sauté in minutes. Quick, tender and versatile: perfect for an easy weeknight dinner. The meat stays juicy inside and golden outside.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery thin steak (≈5mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapa, babilla or redondo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow (lean)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSautéing, griddle, quick sauces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€14.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook them\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick griddle\u003c\/strong\u003e: Very hot pan with olive oil. 1 min per side. Salt at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith mushroom sauce\u003c\/strong\u003e: Sauté the escalopines and set aside. Make a sauce with mushrooms, cream and white wine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon style\u003c\/strong\u003e: Dust with flour, brown in butter and finish with lemon juice and parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreaded\u003c\/strong\u003e: Coat in flour, egg and breadcrumbs. Fry in plenty of hot oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Escalopines need a VERY HOT PAN and a SHORT TIME. If you cook them for more than 90 seconds per side, they dry out. Salt at the end, never before.\u003c\/p\u003e\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Lemon Escalopines\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg beef escalopines\u003c\/li\u003e\n\u003cli\u003eFlour for dusting, 100g butter\u003c\/li\u003e\n\u003cli\u003eJuice of 2 lemons\u003c\/li\u003e\n\u003cli\u003e200ml chicken stock or water\u003c\/li\u003e\n\u003cli\u003e2 tablespoons capers (optional)\u003c\/li\u003e\n\u003cli\u003eParsley, salt, pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the escalopines with salt and pepper and dust them with flour, shaking off the excess.\u003c\/li\u003e\n\u003cli\u003eHeat the butter in a large pan. Brown the escalopines for 1 min per side. Remove.\u003c\/li\u003e\n\u003cli\u003eIn the same pan add the stock, lemon juice and capers. Reduce for 2 min.\u003c\/li\u003e\n\u003cli\u003eReturn the escalopines, coat them with the sauce for 30 sec and serve with chopped parsley.\u003c\/li\u003e\n\u003cli\u003eServe with white rice or a salad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍋 \u003cem\u003eA classic Italian recipe (piccata). Also works with chicken or pork. An elegant dish ready in 20 minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Dry white such as Verdejo or Albariño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853774176596,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079062925652,"sku":null,"price":11.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079062958420,"sku":null,"price":43.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079062991188,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/escalopines25.jpg?v=1780672248"},{"product_id":"burger-de-ternera-150g","title":"Veal burger 150g","description":"\u003ch2\u003eBeef Burger 150g\u003c\/h2\u003e\n\u003cp\u003eHandmade burger of 100% natural beef, with no additives or preservatives. 150g of pure quality meat, ready for the griddle. The authentic taste of beef in an individual portion.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% beef (no mixes)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e150g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFree from\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAdditives, preservatives, soy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGriddle, grill, barbecue\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per unit\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€2.30\/unit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: Hot, with a drizzle of oil. 3 min per side for \"medium\" (60°C inside).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the grill\u003c\/strong\u003e: Medium-high embers. 3-4 min per side. Add the cheese in the last minute if you like.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmash burger\u003c\/strong\u003e: Press down hard on a very hot griddle with a spatula. 2 min per side: amazing crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C for 12-15 min. Lighter than fried.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Don't press it with the spatula while it cooks — you lose the juices. Season just before it goes on the griddle, never before.\u003c\/p\u003e\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Premium Burger with Cheddar and Bacon\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef burgers, 150g\u003c\/li\u003e\n\u003cli\u003e4 brioche burger buns\u003c\/li\u003e\n\u003cli\u003e4 slices of cheddar cheese\u003c\/li\u003e\n\u003cli\u003e8 strips of bacon\u003c\/li\u003e\n\u003cli\u003eCaramelised onion, lettuce, tomato, pickles\u003c\/li\u003e\n\u003cli\u003eMayonnaise, ketchup, Dijon mustard, flaky salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eCaramelise the onion: thin slices, low heat with butter for 20 min until golden.\u003c\/li\u003e\n\u003cli\u003eCrisp the bacon in a pan until golden. Set aside on paper.\u003c\/li\u003e\n\u003cli\u003eVery hot griddle with a drizzle of oil. Sprinkle flaky salt on each side of the burger just before.\u003c\/li\u003e\n\u003cli\u003e3 min on the first side without touching. Flip, put the cheddar on top and cover the pan for 2 min.\u003c\/li\u003e\n\u003cli\u003eToast the buns in the same pan, in the fat.\u003c\/li\u003e\n\u003cli\u003eAssemble: bun + mayonnaise + lettuce + tomato + burger with cheese + bacon + caramelised onion + ketchup + bun.\u003c\/li\u003e\n\u003cli\u003eServe with homemade chips and a cold beer.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍔 \u003cem\u003eThe homemade burger taken up to restaurant level. Premium quality meat makes all the difference.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: IPA beer or a young, fruity red.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Default Title","offer_id":55853775159636,"sku":null,"price":2.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/burguerdeternera.jpg?v=1780674875"},{"product_id":"morcillo-lagarto-la-reina","title":"🇪🇸 Shin \/ 🇻🇪 Lagarto la reina","description":"\u003ch2\u003e🇪🇸 Morcillo \/ 🇻🇪 Lagarto la reina\u003c\/h2\u003e\n\u003cp\u003eA gelatinous, very flavourful cut from the beef shank, known in Venezuela as Lagarto la reina. Ideal for stews, ossobuco and cocidos. Slow cooking releases its collagen, giving a unique, silky texture.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMorcillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLagarto la reina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, ossobuco, cocidos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional stew\u003c\/strong\u003e: 2h over low heat with wine and vegetables. Silky, tender meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocido madrileño\u003c\/strong\u003e: Together with chickpeas. Adds flavour and gelatine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOssobuco alla milanese\u003c\/strong\u003e: 2h with tomato, white wine and gremolata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 45 min with stock and vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Its collagen only turns into gelatine with long cooking. Patience is the key.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Morcillo Braised in Wine\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 2h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg of morcillo, cubed\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 carrots, 4 garlic cloves\u003c\/li\u003e\n\u003cli\u003e400ml red wine, 500ml stock\u003c\/li\u003e\n\u003cli\u003eBay leaf, flour, salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eBrown the floured morcillo. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the vegetables. Add the wine and reduce for 10 min.\u003c\/li\u003e\n\u003cli\u003eReturn the meat with the stock and bay leaf.\u003c\/li\u003e\n\u003cli\u003eCook covered for 1h 30min until very tender.\u003c\/li\u003e\n\u003cli\u003eServe with mashed or boiled potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥘 \u003cem\u003eMorcillo is a classic spoon dish. The slower, the better.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Rioja crianza red.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853775192404,"sku":null,"price":17.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079113126228,"sku":null,"price":9.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079113158996,"sku":null,"price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/morcillo.png?v=1782338192"},{"product_id":"osobuco-lagarto-con-hueso","title":"🇪🇸 Ossobuco \/ 🇻🇪 Lagarto con hueso","description":"\u003ch2\u003e🇪🇸 Osobuco \/ 🇻🇪 Lagarto con hueso\u003c\/h2\u003e\n\u003cp\u003eA cut of shank on the bone (shin), ideal for the classic Italian ossobuco. Known in Venezuela as Lagarto con hueso. The marrow in the centre of the bone gives the dish an unforgettable richness.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOsobuco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLagarto con hueso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMeat + bone with marrow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOssobuco alla milanese, stews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€11.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOssobuco alla milanese\u003c\/strong\u003e: 2h with white wine, tomato and vegetables. Gremolata at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven ossobuco\u003c\/strong\u003e: 2h covered at 160°C. Melt-in-your-mouth result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup with osobuco\u003c\/strong\u003e: 3h of cooking for an extraordinary broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOssobuco risotto\u003c\/strong\u003e: Serve over risotto alla milanese with saffron.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: NEVER waste the marrow — it is the best part of the dish. At the end, scoop it out with a small spoon and spread it on bread.\u003c\/p\u003e\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Ossobuco alla Milanese\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 2h 15min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 slices of ossobuco (≈250g each)\u003c\/li\u003e\n\u003cli\u003e1 onion, 1 carrot, 1 celery stalk, 4 garlic cloves\u003c\/li\u003e\n\u003cli\u003e200ml white wine, 400ml stock\u003c\/li\u003e\n\u003cli\u003e400g crushed tomatoes, flour\u003c\/li\u003e\n\u003cli\u003eGremolata: lemon zest + garlic + parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eDust the ossobuco with flour. Brown in oil. Set aside.\u003c\/li\u003e\n\u003cli\u003eSauté the finely chopped onion, carrot, celery and garlic (10 min).\u003c\/li\u003e\n\u003cli\u003eAdd the white wine and reduce for 5 min.\u003c\/li\u003e\n\u003cli\u003eAdd the crushed tomatoes and stock. Return the ossobuco.\u003c\/li\u003e\n\u003cli\u003eCook covered over low heat for 1h 30min. The meat should come away from the bone easily.\u003c\/li\u003e\n\u003cli\u003eSprinkle with gremolata. Serve with risotto alla milanese or polenta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇮🇹 \u003cem\u003eMilan's signature dish. The gremolata is essential: it freshens and balances.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Barbera d'Alba or Nebbiolo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853775257940,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079117517140,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079117549908,"sku":null,"price":29.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079117582676,"sku":null,"price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/osobuco28.jpg?v=1780672248"},{"product_id":"rabo-de-ternera","title":"Veal tail","description":"\u003ch2\u003eOxtail (Rabo de Ternera)\u003c\/h2\u003e\n\u003cp\u003eThe king of slow-cooked stews. Extremely gelatinous meat that, after hours of cooking, becomes silky and melting. The classic rabo de toro a la cordobesa, one of the great jewels of Spanish cuisine.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBeef tail, in slices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLots of gelatine, intense flavour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLong stews, wine braises\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€17.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRabo a la cordobesa\u003c\/strong\u003e: 3-4h braised in red wine with vegetables. The most traditional dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick pressure cooker\u003c\/strong\u003e: 45-50 min for a similar result. Let it rest covered after opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow cooker\u003c\/strong\u003e: 8h on low. Incredible result with no effort.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOxtail croquettes\u003c\/strong\u003e: After cooking and boning, mix with béchamel and coat in breadcrumbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Oxtail is ALWAYS best cooked the day before — resting it in the fridge and reheating boosts the flavour and lets you remove the solidified fat. It tastes better reheated.\u003c\/p\u003e\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Oxtail in Red Wine\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4-6 · 4h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg oxtail, in slices\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 carrots, 4 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e2 leeks, 1 red pepper\u003c\/li\u003e\n\u003cli\u003e750ml red wine (Rioja or Ribera)\u003c\/li\u003e\n\u003cli\u003e500ml beef stock\u003c\/li\u003e\n\u003cli\u003eBay leaf, thyme, peppercorns, clove\u003c\/li\u003e\n\u003cli\u003eFlour, oil, salt, dark chocolate (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the oxtail pieces with salt and pepper and dust with flour. Brown in very hot oil on all sides. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the onion, carrot, leeks, pepper and garlic over medium heat for 15 min.\u003c\/li\u003e\n\u003cli\u003ePour in the red wine and let it reduce by half (10 min).\u003c\/li\u003e\n\u003cli\u003eReturn the oxtail. Add stock to cover. Add the spices.\u003c\/li\u003e\n\u003cli\u003eCook covered for 3-4 hours over VERY low heat. The meat should come away from the bone easily.\u003c\/li\u003e\n\u003cli\u003eTake out the pieces. Blend the sauce, strain it and reduce over high heat if it is runny.\u003c\/li\u003e\n\u003cli\u003eAdd a square of dark chocolate to boost the flavour (optional).\u003c\/li\u003e\n\u003cli\u003eReturn the meat. Serve with chips or mashed potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍇 \u003cem\u003eCordoban oxtail is one of the great dishes of Andalusian cuisine. Even better the next day.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Crianza red wine, ideally Montilla-Moriles or Ribera.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853775290708,"sku":null,"price":20.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079077835092,"sku":null,"price":10.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079077867860,"sku":null,"price":40.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56079077900628,"sku":null,"price":20.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/rabo-ternera-porcionado-1kg.jpg?v=1790931889"},{"product_id":"solomillo-lomito-de-res","title":"🇪🇸 Tenderloin \/ 🇻🇪 Lomito de res","description":"\u003ch2\u003eTenderloin (Solomillo) \/ Lomito de res\u003c\/h2\u003e\n\u003cp\u003eThe most noble and tender cut of beef. A long piece taken from the lower loin, practically fat-free but with exceptional juiciness and softness. The king of meats for special occasions: medallions, tournedos, Wellington or tartare.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePsoas major (inner loin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery low (premium lean)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExceptional (the most tender of the beef)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedallions, tournedos, Wellington, tartare\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€32.00\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddled medallions\u003c\/strong\u003e: Cut into 3-4 cm medallions. Salt and pepper. Very hot griddle with butter: 2 min per side for \"medium\" (60°C inside). Rest for 3 min before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeef Wellington\u003c\/strong\u003e: Sear the whole piece for 1 min on each side. Cover with mushroom duxelles and wrap in puff pastry. Bake at 200°C for 25-30 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTournedos Rossini style\u003c\/strong\u003e: Thick medallions seared in butter, topped with griddled foie gras and a reduced red wine sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTartare\u003c\/strong\u003e: Chop very finely with a knife. Mix with egg yolk, mustard, capers, chives, salt and pepper. Serve immediately with toast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: Tenderloin is delicate. Never overcook it — it dries out and loses its charm. Rare or medium is ideal. Take it out of the fridge 30 min beforehand so it reaches room temperature.\u003c\/p\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Reserva or crianza red wine from Rioja or Ribera del Duero.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"500g","offer_id":56076649922900,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56076649955668,"sku":null,"price":72.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":56081237246292,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/solomillo.png?v=1782336564"},{"product_id":"hueso-de-ternera","title":"Veal bones","description":"\u003ch2\u003eBeef Bones\u003c\/h2\u003e\n\u003cp\u003eClean beef bones, perfect for stocks and broths. The essential base for a homemade broth with body, deep flavour and all the nutrients that only bone can provide.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAssorted bones (shin, spine, marrow)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMarrow and collagen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBroths, stocks, bone broth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€2.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to use them\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong-simmered broth\u003c\/strong\u003e: 4-6h over low heat with vegetables (onion, carrot, leek, celery) and spices.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone broth\u003c\/strong\u003e: 12-24h of cooking to extract the maximum collagen. Excellent for joint health.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDark stock\u003c\/strong\u003e: Roast the bones in the oven for 30 min, then simmer with red wine and vegetables. The base of gourmet sauces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted marrow\u003c\/strong\u003e: Roast the long bones at 200°C for 25 min. Spread the marrow on toast with flaky salt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: For a clear, golden broth, roast the bones in the oven first. For a white one (pho style), blanch them in boiling water for 5 min before you start.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Dark Beef Stock\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMakes 2 litres · 6h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2kg beef bones\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 carrots, 2 celery sticks\u003c\/li\u003e\n\u003cli\u003e3 cloves of garlic, bay leaf, peppercorns\u003c\/li\u003e\n\u003cli\u003e200ml red wine, 1 tablespoon tomato purée\u003c\/li\u003e\n\u003cli\u003e3 litres cold water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eRoast the bones at 220°C for 40 min until deeply browned.\u003c\/li\u003e\n\u003cli\u003eIn the same tray add the vegetables and tomato. Roast for 15 min more.\u003c\/li\u003e\n\u003cli\u003ePour in the wine to deglaze and scrape up the juices from the bottom.\u003c\/li\u003e\n\u003cli\u003eTransfer everything to a pot with cold water and spices. Bring to a gentle simmer.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 5-6h over very low heat. Skim off the foam at the start.\u003c\/li\u003e\n\u003cli\u003eStrain. Reduce by half if you want an intense stock. Freeze in portions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍲 \u003cem\u003eA good stock is the secret of great sauces. Having it in the freezer lifts any recipe instantly.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Open","offer_id":55853775421780,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Round","offer_id":57382051316052,"sku":null,"price":4.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/hueso.png?v=1782336563"},{"product_id":"carne-picada-de-ternera","title":"Minced veal","description":"\u003ch2\u003eMinced Beef\u003c\/h2\u003e\n\u003cp\u003e100% beef, with no mixes or additions. Minced to order for maximum freshness. Perfect for handmade burgers, meatballs, bolognese sauce or Venezuelan picadillo.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% beef (no pork, no mixes)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLean (≈10% fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinely minced, juicy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBurgers, meatballs, bolognese, picadillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€10.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade burgers\u003c\/strong\u003e: Mix with salt, pepper and a little egg. Shape 150g patties. Hot griddle: 3 min per side for \"medium\".\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBolognese\u003c\/strong\u003e: Sauté with onion, garlic, carrot and celery. Add crushed tomatoes, red wine and oregano. 1h over low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeatballs\u003c\/strong\u003e: Mix with breadcrumbs soaked in milk, egg, garlic and parsley. Fry and finish in tomato or white wine sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan picadillo\u003c\/strong\u003e: Sauté with onion, paprika, garlic, tomato and cumin. Add diced potatoes, capers and olives. Serve with rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: For juicy burgers, don't press the meat too hard when shaping the patty — a little air between the fibres is key. And never prick it with a fork while it cooks.\u003c\/p\u003e\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Juicy Homemade Burgers\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e600g minced beef\u003c\/li\u003e\n\u003cli\u003e1 small onion, very finely chopped\u003c\/li\u003e\n\u003cli\u003e1 crushed garlic clove\u003c\/li\u003e\n\u003cli\u003e1 egg\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, fresh parsley\u003c\/li\u003e\n\u003cli\u003e4 burger buns, cheese, lettuce, tomato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoften the onion in oil over low heat for 8 min without letting it colour. Let it cool.\u003c\/li\u003e\n\u003cli\u003eMix the meat with the onion, garlic, egg, mustard, Worcestershire, salt, pepper and parsley. Combine gently, without overworking it.\u003c\/li\u003e\n\u003cli\u003eShape 4 patties about 1.5 cm thick. Make a small dimple in the centre with your thumb so they do not puff up when cooking.\u003c\/li\u003e\n\u003cli\u003eVery hot griddle or pan with a drizzle of oil: 3 min per side for \"medium\" (60°C inside). Add cheese in the last minute.\u003c\/li\u003e\n\u003cli\u003eLightly toast the buns. Assemble with the burger, lettuce, tomato and your favourite sauces.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍔 \u003cem\u003eThe secret of a good homemade burger is the quality of the meat and not pressing it too much when shaping the patties. This minced beef is perfect because it has just the right balance of fat to stay juicy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Craft beer or a young, fruity red wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes. The price shown is per kg and will be adjusted to the final weight.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853775454548,"sku":null,"price":14.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56076772213076,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56076772245844,"sku":null,"price":28.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56076772278612,"sku":null,"price":14.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/carnepicada.jpg?v=1780674874"},{"product_id":"milanesa-de-res-empanizada","title":"Breaded beef milanesa approx. 150g","description":"\u003ch2\u003eBreaded Beef Milanesa\u003c\/h2\u003e\n\u003cp\u003eHand-breaded beef steaks, ready to fry. Crunchy outside, juicy inside. A Latin American classic that wins over kids and adults alike. They come ready: you just fry them and serve.\u003c\/p\u003e\n\u003ctable height=\"117\" style=\"width: 96.8198%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003eBase cut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eTapa or babilla, thin steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003eBreading\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eTraditional breadcrumbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003eReady for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eFrying straight away\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eMilanesa sandwich, main dish, picnic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook them\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional fried\u003c\/strong\u003e: Hot oil (180°C), 2-3 min per side until golden. Drain on paper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the oven (lighter)\u003c\/strong\u003e: 200°C for 18-20 min, turning halfway. Oil spray on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 180°C for 12-15 min. Spray with oil. Crunchier and healthier result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNapolitana style\u003c\/strong\u003e: Cooked + ham + tomato + mozzarella + oven until gratinated.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: So the milanesa doesn't lose its coating, make sure the oil is very hot before adding them. And don't move them around much — turn only once.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Oven Milanesa Napolitana\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 breaded beef milanesas\u003c\/li\u003e\n\u003cli\u003e200ml homemade tomato sauce or passata\u003c\/li\u003e\n\u003cli\u003e200g grated mozzarella\u003c\/li\u003e\n\u003cli\u003e4 slices of cooked ham\u003c\/li\u003e\n\u003cli\u003eOregano, olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eFry or bake the milanesas until golden (10 min).\u003c\/li\u003e\n\u003cli\u003ePlace on a baking tray. Cover each milanesa with tomato sauce.\u003c\/li\u003e\n\u003cli\u003ePut a slice of ham on top and cover with mozzarella.\u003c\/li\u003e\n\u003cli\u003eSprinkle with oregano and a drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eGratinate in the oven at 200°C for 8-10 min until the cheese melts and browns.\u003c\/li\u003e\n\u003cli\u003eServe with chips or a green salad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇦🇷 \u003cem\u003eNapolitana is the Argentine version of Italian milanesa parmigiana. An iconic dish of Buenos Aires' bodegones.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Cold beer or a young red wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Each","offer_id":55853775487316,"sku":null,"price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/milanesaresempanizada.jpg?v=1780674875"},{"product_id":"enrollado-de-res","title":"Rolled beef","description":"\u003ch2\u003eBeef enrollado\u003c\/h2\u003e\n\u003cp\u003eRolled and tied beef fillet, ready for the oven. A traditional Venezuelan dish, perfect for family get-togethers and special occasions. Tasty meat, a festive look and a spectacular result every time.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBase cut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRolled flank or short rib (falda\/aleta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTypical filling\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHam, cheese, egg, peppers, carrot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOven, pot, special occasions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€17.00\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional oven\u003c\/strong\u003e: Sear in a pan first. Bake at 180°C for 45-60 min with red wine and vegetables around it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 35-40 min with stock, onion and wine. Rest for 10 min before slicing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePot-roasted with vegetables\u003c\/strong\u003e: Cook covered with vegetables and white wine for 1h 30min over a low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear\u003c\/strong\u003e: Cook low in the oven at 120°C until the centre reaches 60°C. Sear in a pan for a crisp finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: After cooking, let the enrollado rest for 10-15 min before slicing. Resting lets the juices redistribute and the filling settle.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Oven-Baked Enrollado with Red Wine\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6 · 1h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg of beef enrollado (already stuffed and tied)\u003c\/li\u003e\n\u003cli\u003e200ml red wine\u003c\/li\u003e\n\u003cli\u003e500ml beef stock\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 carrots, 3 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary and thyme\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, olive oil\u003c\/li\u003e\n\u003cli\u003e2 tablespoons of tomato purée\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180°C. Season the enrollado all over with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eIn a large casserole, sear the enrollado in hot oil until golden on all sides (5 min). Remove.\u003c\/li\u003e\n\u003cli\u003eIn the same casserole, soften the onion, carrot and garlic. Add the tomato purée and cook for 2 min.\u003c\/li\u003e\n\u003cli\u003ePour in the red wine and reduce by half. Add the stock, the herbs and the enrollado.\u003c\/li\u003e\n\u003cli\u003eCover and bake for 45 min. Uncover, baste with the sauce and bake for 15 min more to brown it.\u003c\/li\u003e\n\u003cli\u003eTake it out of the oven, cover with aluminium foil and rest for 15 min before slicing.\u003c\/li\u003e\n\u003cli\u003eStrain the sauce and serve it hot. Goes well with mashed potatoes or rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🎉 \u003cem\u003eThe enrollado is the classic Sunday or Christmas dish in many Venezuelan homes. The look of it when sliced, with the colours of the filling, is always a hit.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePairing\u003c\/strong\u003e: Ribera del Duero crianza red or an Argentine Malbec.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853775552852,"sku":null,"price":20.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079055192404,"sku":null,"price":11.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079055225172,"sku":null,"price":41.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/enrolladoderes.png?v=1782336564"},{"product_id":"hueso-de-pecho-con-carne","title":"Brisket bone","description":"\u003ch2\u003eBeef brisket bone with meat\u003c\/h2\u003e\n\u003cp\u003eBeef brisket bone with meat still attached – the secret ingredient for full-bodied stocks with natural gelatine and a deep flavour. Essential for cocido madrileño, sopa de hueso and homemade broths full of taste.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBreastbone with meat\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBone marrow and collagen\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, soups, broths, ramen\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€5.00\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCocido broth\u003c\/strong\u003e: Cook with vegetables and chickpeas for 3-4h over a low heat. The richest broth comes with patience.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVenezuelan sopa de hueso\u003c\/strong\u003e: With yuca, plantain, corn on the cob, coriander and garlic. Hearty and comforting.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBase stock for ramen\/pho\u003c\/strong\u003e: Roast the bone in the oven first. Cook for 6-8h with ginger, garlic and onion.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBone broth\u003c\/strong\u003e: Simmer slowly for 12h to extract all the collagen. Excellent for joint health.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Roast the bones in the oven for 30 min at 200°C BEFORE making the stock. This caramelises the sugars and multiplies the flavour.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#fff8e7;border-left:4px solid #e81c1c;padding:18px 22px;margin:28px 0;border-radius:6px;\"\u003e\n\u003ch3 style=\"margin-top:0;color:#e81c1c;\"\u003e🍴 Recipe: Homemade Bone Broth\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMakes 3-4 litres · 4-6h slow cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg of beef brisket bone with meat\u003c\/li\u003e\n\u003cli\u003e2 onions, cut into quarters\u003c\/li\u003e\n\u003cli\u003e2 carrots, 2 leeks, 1 stick of celery\u003c\/li\u003e\n\u003cli\u003e1 whole head of garlic\u003c\/li\u003e\n\u003cli\u003eSalt, peppercorns, bay leaf, parsley\u003c\/li\u003e\n\u003cli\u003e4 litres of cold water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eRoast the bones on a baking tray at 200°C for 30 min until browned.\u003c\/li\u003e\n\u003cli\u003eTransfer to a large pot with all the vegetables and spices. Cover with cold water.\u003c\/li\u003e\n\u003cli\u003eBring to the boil and carefully skim the foam from the surface.\u003c\/li\u003e\n\u003cli\u003eTurn down to a VERY low heat (barely bubbling) and cook uncovered for 4-6 hours.\u003c\/li\u003e\n\u003cli\u003eStrain the broth. Let it cool and remove the solidified fat.\u003c\/li\u003e\n\u003cli\u003eFreeze in 500ml portions to use in any recipe. Keeps for 3 months in the freezer.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍲 \u003cem\u003eHomemade bone broth is in a different league from the shop-bought kind. It is the secret base of the great restaurants.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 \"Personalizado\" option:\u003c\/strong\u003e Tell us the exact weight you want in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853775618388,"sku":null,"price":6.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079073673556,"sku":null,"price":3.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079073706324,"sku":null,"price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/huesodepecho.png?v=1790934226"},{"product_id":"pollo-entero","title":"Whole chicken, cut into pieces","description":"\u003ch2\u003eWhole chicken\u003c\/h2\u003e\n\u003cp\u003eTop-quality fresh whole chicken. Ideal for roasting in the oven, casseroling or jointing as you like. Cleaned and ready to cook. The classic Sunday dinner.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh whole chicken\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCleaned and ready to cook\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOven, casserole, grill, roasts\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€4.20\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C, dropping to 180°C. 1h-1h 15min. Prick the thigh to check it is done.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrilled \"al chimichurri\"\u003c\/strong\u003e: Marinate for 4h, spatchcock and grill for 45 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCasseroled\u003c\/strong\u003e: Sofrito + white wine + stock. 45 min, covered.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGarlic chicken (pollo al ajillo)\u003c\/strong\u003e: Joint it and brown with lots of garlic and wine. A classic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: For crispy skin, dry the skin WELL with kitchen paper and rub it with butter before roasting.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 \"Personalizado\" option:\u003c\/strong\u003e Tell us the exact weight you want in the notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853776896340,"sku":null,"price":4.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118321873236,"sku":null,"price":2.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118321906004,"sku":null,"price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/polloentero32.jpg?v=1780672247"},{"product_id":"pollo-entero-de-corral","title":"Whole free-range chicken","description":"\u003ch2\u003eWhole free-range chicken\u003c\/h2\u003e\n\u003cp\u003eFree-range chicken raised outdoors, with more space and natural feed. More flavour, a firmer texture and more yellow meat than conventional chicken. Superior quality.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole free-range chicken\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRearing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFree-range, natural feed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMore flavour and a firm texture\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBroths, roasts, special occasions\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€4.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTraditional oven\u003c\/strong\u003e: 200°C for 1h 15min with lemon and rosemary.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGourmet chicken broth\u003c\/strong\u003e: 2h 30min slow cooking. Golden, intense broth.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCoq au vin\u003c\/strong\u003e: French recipe with red wine. 1h 30min over a low heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt-baked chicken\u003c\/strong\u003e: Cover with coarse salt and bake for 1h 15min.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Free-range chicken is firmer and needs 15-20% more cooking time than the regular kind. Worth the wait.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 \"Personalizado\" option:\u003c\/strong\u003e Tell us the exact weight you want in the notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853776929108,"sku":null,"price":5.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118323741012,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118323773780,"sku":null,"price":11.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56118323806548,"sku":null,"price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/polloenterocorral.jpg?v=1780676628"},{"product_id":"gallina","title":"Hen, each","description":"\u003ch2\u003eStewing hen\u003c\/h2\u003e\n\u003cp\u003eFresh whole hen, ideal for rich broths, soups and Venezuelan sancochos. Its firm meat and intense flavour give the broth unrivalled body and aroma.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh whole hen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm meat, intense broth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBroths, sancochos, stews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€3.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan sancocho\u003c\/strong\u003e: With yuca, plantain, corn and vegetables. 2-3h over a low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHen broth\u003c\/strong\u003e: 3-4h slow cooking. Golden, intense result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePressure cooker\u003c\/strong\u003e: 45 min with vegetables. Perfect broth in less time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocido\u003c\/strong\u003e: With chickpeas, vegetables and meats. A hearty one-pot meal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Hen needs MORE time than chicken – at least 2h. The meat is firmer and the broth tastier.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Hen, semi-heavy \/ 1kg","offer_id":55853776961876,"sku":null,"price":4.95,"currency_code":"EUR","in_stock":true},{"title":"Hen, heavy \/ 1kg","offer_id":57382407831892,"sku":null,"price":4.95,"currency_code":"EUR","in_stock":true},{"title":"Hen, heavy \/ 2.5kg","offer_id":57382407897428,"sku":null,"price":11.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/gallina.png?v=1782339837"},{"product_id":"trasero-de-pollo","title":"Chicken leg quarters","description":"\u003ch2\u003eChicken leg quarters\u003c\/h2\u003e\n\u003cp\u003eChicken leg quarters (drumstick and thigh joined together). Juicy, affordable and meaty – perfect for stews, roasts and family meals. The best value for money.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDrumstick + thigh in a single cut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuicy, affordable, lots of meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, oven, grill, BBQ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€5.30\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C for 45-50 min with lemon, garlic and rosemary.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHome-style stew\u003c\/strong\u003e: Sofrito with wine and vegetables. 45 min over a low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBBQ\u003c\/strong\u003e: Marinate with BBQ sauce, grill over medium embers for 30 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken casserole\u003c\/strong\u003e: With potatoes, onion and white wine. A one-pot meal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Excellent value for money. The juiciest part of the chicken in an affordable format.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777027412,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118325313876,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118325346644,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/traserodepollo.png?v=1782339837"},{"product_id":"contramuslo-de-pollo","title":"Chicken thighs","description":"\u003ch2\u003eChicken thigh\u003c\/h2\u003e\n\u003cp\u003eFresh chicken thigh, bone-in or boneless as you prefer. Juicier and tastier than the breast – perfect for stewing, marinating or griddling.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuicy, tasty, doesn't dry out\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStews, griddle, oven, marinated\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€5.70\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C for 35-40 min. Skin side up so it gets crispy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStewed in sauce\u003c\/strong\u003e: Brown, then stew for 30 min with onion, tomato and white wine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: Seasoned with salt and pepper, 6-7 min per side, covered.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKorean marinade\u003c\/strong\u003e: Marinate with soy, ginger, garlic and honey. Oven or air fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: The juiciest part of the chicken. 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Serve with celery and blue cheese.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOven BBQ\u003c\/strong\u003e: 200°C for 40 min, turning. Glaze with BBQ sauce for the last 10 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCrispy air-fryer wings\u003c\/strong\u003e: 200°C for 25 min. Crispy outside, juicy inside.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOver the embers\u003c\/strong\u003e: Marinate for 2h with garlic, lemon and paprika. Grill for 25 min, turning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Dry them well with kitchen paper before cooking – the key to getting them crispy rather than steamed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 \"Personalizado\" option:\u003c\/strong\u003e Tell us the exact weight you want in the notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777224020,"sku":null,"price":5.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56116878999892,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56116879032660,"sku":null,"price":11.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56116879065428,"sku":null,"price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/alas38.jpg?v=1780672248"},{"product_id":"pechuga-de-pollo-sin-hueso","title":"Chicken breast fillets","description":"\u003ch2\u003eChicken breast fillets\u003c\/h2\u003e\n\u003cp\u003eWhole boneless chicken breast, the most versatile part of the chicken. Ideal for fillets, breaded dishes, stir-fries and salads. Lean meat, high in protein and low in fat.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoneless, skinless\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery low (lean)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFillets, salads, stir-fries, curries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€7.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddled fillet\u003c\/strong\u003e: 3-4 min per side. Don't go above 70°C inside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreaded (San Jacobo)\u003c\/strong\u003e: Flour, egg, breadcrumbs. Fry for 3 min per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCurry strips\u003c\/strong\u003e: Stir-fry with curry paste and coconut milk. 15 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn a Caesar salad\u003c\/strong\u003e: Boil or roast, cut into strips and assemble with romaine lettuce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: It's the easiest part to dry out. Cook it for JUST the right time. Marinating it in yoghurt for 1h makes it juicier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 \"Personalizado\" option:\u003c\/strong\u003e Tell us the exact weight you want in the notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777256788,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118318530900,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118318563668,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56118318596436,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/Filetedepechugasinhueso39.jpg?v=1780672247"},{"product_id":"pechuga-de-pollo-con-hueso","title":"Bone-in chicken breast","description":"\u003ch2\u003eBone-in chicken breast\u003c\/h2\u003e\n\u003cp\u003eBone-in chicken breast with skin – more flavour and better for broths. The bone keeps the moisture in during cooking, giving juicier meat than boneless breast.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBone-in, skin-on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdvantage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMore flavour, doesn't dry out as easily\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBroths, stews, roasts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€5.90\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C for 40-45 min. Skin side up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken broth\u003c\/strong\u003e: Boil with vegetables for 1h 30min. Intense broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStewed\u003c\/strong\u003e: With onion, garlic and white wine. 40 min over a low heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon roast\u003c\/strong\u003e: Marinate with lemon and garlic, bake in the oven with vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: The bone keeps the juices in. 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Golden and juicy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the grill\u003c\/strong\u003e: Medium heat for 20-25 min. The adobo caramelises, forming a delicious crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 200°C for 22 min. Crispy without extra oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn a frying pan\u003c\/strong\u003e: Medium-high heat, covered, for 25 min. Uncover for the last 5 min to brown.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Since they are already marinated, they don't need extra salt. Serve with lemon, roasted garlic and potatoes.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777355092,"sku":null,"price":4.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56116879950164,"sku":null,"price":2.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56116879982932,"sku":null,"price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/alasdepolloadobadas.png?v=1782339837"},{"product_id":"burger-de-pollo-135g","title":"Chicken burger 150g","description":"\u003ch2\u003eChicken burger 150g\u003c\/h2\u003e\n\u003cp\u003eHandmade burger made from natural chicken with no additives. 135g of pure chicken meat, ready for the griddle or grill. Lighter than beef, with a delicate flavour.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% natural chicken\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e135g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFree from\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAdditives and preservatives\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGriddle, grill, light diets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per unit\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€1.50\/u\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: With a drizzle of oil. 3-4 min per side until browned.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e: Medium embers. 3-4 min per side. Add cheese at the end if you like.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 180°C for 12 min. Healthier, no oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C for 15 min, turning halfway.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Chicken dries out quickly – don't overcook it. As soon as the juices run clear, it's done.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Default Title","offer_id":55853778665812,"sku":null,"price":1.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/burgerdepollo.jpg?v=1780676628"},{"product_id":"carcasa-de-pollo","title":"Chicken carcass","description":"\u003ch2\u003eChicken carcasses\u003c\/h2\u003e\n\u003cp\u003eFresh chicken carcasses for making intense, natural homemade stocks. The secret base of any good stock, soup or rice dish.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh chicken carcass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStocks, soups, rice dishes, fonds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€1.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken broth\u003c\/strong\u003e: 2h over a low heat with vegetables, onion, carrot and leek.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice base\u003c\/strong\u003e: Use the stock for arroz con pollo or paella.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite stock\u003c\/strong\u003e: Boil just the carcasses with water and spices for 4h. Reduce and freeze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade chicken soup\u003c\/strong\u003e: Cook with chicken, noodles, carrot and celery.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: For a darker, more aromatic stock, roast the carcasses in the oven for 20 min before boiling.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853778698580,"sku":null,"price":2.5,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56116886110548,"sku":null,"price":1.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56116886143316,"sku":null,"price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/carcasadepollo.png?v=1782339837"},{"product_id":"menudencias-de-pollo","title":"Chicken giblets","description":"\u003ch2\u003eChicken giblets\u003c\/h2\u003e\n\u003cp\u003eFresh chicken liver, gizzards and hearts. Ideal for scrambles, stews, grilled gizzards and traditional Venezuelan recipes. Intense flavour and good value.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLiver + gizzard + heart\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIntense flavour, rich in iron\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eScrambles, stews, grill\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€4.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook them\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrilled gizzards\u003c\/strong\u003e: Coarse salt, medium embers, 25 min. Crispy outside.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLiver and onions\u003c\/strong\u003e: On the griddle with caramelised onions and white wine. 10 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCreole stew\u003c\/strong\u003e: Venezuelan sofrito with tomato and sweet ají. 30 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian stir-fry\u003c\/strong\u003e: In the wok with soy, ginger and vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: The gizzards need longer cooking than the liver and hearts. Cook them first.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 \"Personalizado\" option:\u003c\/strong\u003e Tell us the exact weight you want in the notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Liver \/ 1kg","offer_id":55853778731348,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Liver \/ 500g","offer_id":56118308372820,"sku":null,"price":2.25,"currency_code":"EUR","in_stock":true},{"title":"Liver \/ 2kg","offer_id":56118308405588,"sku":null,"price":9.0,"currency_code":"EUR","in_stock":true},{"title":"Gizzard \/ 1kg","offer_id":57382456262996,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Gizzard \/ 500g","offer_id":57382456295764,"sku":null,"price":2.25,"currency_code":"EUR","in_stock":true},{"title":"Gizzard \/ 2kg","offer_id":57382456328532,"sku":null,"price":9.0,"currency_code":"EUR","in_stock":true},{"title":"Heart \/ 1kg","offer_id":57382456361300,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Heart \/ 500g","offer_id":57382456394068,"sku":null,"price":2.25,"currency_code":"EUR","in_stock":true},{"title":"Heart \/ 2kg","offer_id":57382456426836,"sku":null,"price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/menudenciasdepollo.jpg?v=1780676628"},{"product_id":"chorizo-de-pollo","title":"Chicken chorizo","description":"\u003ch2\u003eChicken chorizo\u003c\/h2\u003e\n\u003cp\u003eHandmade chorizo made with chicken. Less fatty than the pork kind, very tasty, ideal for the grill and griddle. A lighter alternative to traditional chorizo.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChicken meat + spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow (vs pork chorizo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, griddle, stews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€7.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the grill\u003c\/strong\u003e: Medium embers. 12-15 min, turning. Prick beforehand so they don't burst.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: No oil. 10-12 min, turning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn stews\u003c\/strong\u003e: Brown and add to lentils, chickpeas or paella.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTapas\u003c\/strong\u003e: Slice and fry with white wine. Serve with bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Prick the casing before cooking so they don't burst as the fat expands.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853778764116,"sku":null,"price":8.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56116891287892,"sku":null,"price":4.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56116891320660,"sku":null,"price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/chorizodepollo.png?v=1782339838"},{"product_id":"pinchos-de-pollo","title":"Chicken skewers","description":"\u003ch2\u003eChicken skewers\u003c\/h2\u003e\n\u003cp\u003eChicken skewers marinated in our homemade adobo, threaded with pepper and onion. Ready for the grill, griddle or oven. A quick and delicious meal.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChicken + vegetables (pepper, onion)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMarinade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHomemade adobo\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, griddle, oven, charcoal\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€9.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eHow to cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOn the grill\u003c\/strong\u003e: Medium coals, 12-15 min, turning occasionally. Golden and juicy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: 4-5 min per side, covered.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn the oven\u003c\/strong\u003e: 200°C for 18-20 min, turning halfway.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 200°C for 12-15 min. Crispy without extra oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: If the sticks are wooden, soak them in water for 30 min beforehand so they don't burn.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Custom variant:\u003c\/strong\u003e Tell us the exact weight you want in the order notes.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853778895188,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118320759124,"sku":null,"price":4.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118320791892,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true},{"title":"Custom","offer_id":56118320824660,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/pinchosdepollo.jpg?v=1780676628"}],"url":"https:\/\/lapuertadelllano.com\/en\/collections\/lo-mas-vendido.oembed","provider":"La Puerta del Llano en Europa S.L.","version":"1.0","type":"link"}