{"title":"Mais vendidos","description":"\u003cp\u003eO que os nossos clientes mais levam.\u003c\/p\u003e","products":[{"product_id":"cadera","title":"Alcatra \/ Ganzo","description":"\u003cp\u003eCorte magro e versátil retirado da parte traseira do animal. Textura firme e baixo teor de gordura, ideal para quem procura uma carne limpa e saborosa.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBíceps femoral (parte traseira)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaixo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaciez\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMédia-alta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: 2-3 min de cada lado em lume forte. Sele bem para manter os sucos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado\u003c\/strong\u003e: Cozedura lenta 1.5-2h em lume brando com vinho e legumes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 180°C durante 45-60 min por kg. Temperatura interior 60-65°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuisado venezuelano (Carne mechada)\u003c\/strong\u003e: Cozinhar em panela de pressão 30 min, desfiar e refogar com sofrito.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende (ex. 750g, 1.2kg). O preço apresentado é por kg e será ajustado ao peso final do seu corte.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Personalizado","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":"Acém de vitela \/ Solomo Abierto","description":"\u003cp\u003eCorte suculento do pescoço-costado, com veios de gordura infiltrada que lhe dão um sabor intenso e profundo. Um dos cortes mais apreciados para cozinhados de longa duração.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTrapézio \/ Cervical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMédio (gordura infiltrada)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaciez\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAlta (com cozedura lenta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado \/ Guisado\u003c\/strong\u003e: Cortar em pedaços e cozinhar 2h em lume brando. Desfaz-se sozinha.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanela de pressão\u003c\/strong\u003e: 30-40 min. Perfeita para Pabellón Criollo ou carne guisada venezuelana.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Bifes finos, 2 min de cada lado em lume muito forte.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow cooker\u003c\/strong\u003e: 6-8h em baixa. Resultado desfiado e muito tenro.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende (ex. 750g, 1.2kg). O preço apresentado é por kg e será ajustado ao peso final do seu corte.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Lombo baixo - Entrecôte \/ Solomo de Cuerito","description":"\u003ch2\u003eLomo Bajo de vitela (lombo baixo)\u003c\/h2\u003e\n\u003cp\u003eCorte premium da zona lombar, com gordura de cobertura que se derrete durante a cozedura, dando uma suculência e um sabor excecionais. A base da entrecôte e do clássico roastbeef.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLongissimus dorsi (parte posterior)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMédio-alto (cobertura exterior)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaciez\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuito alta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa brasa \/ grelhador\u003c\/strong\u003e: O rei da grelha. Volta e meia em lume máximo e deixar repousar 3 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoastbeef no forno\u003c\/strong\u003e: Selar numa frigideira, assar a 200°C 20 min\/kg. Interior a 55-60°C (ponto rosado).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEntrecôte na chapa\u003c\/strong\u003e: Bifes de 2-3cm, chapa bem quente, sal grosso no momento.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende (ex. 750g, 1.2kg). O preço apresentado é por kg e será ajustado ao peso final do seu corte.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eTomahawk de vitela (cabecero)\u003c\/h2\u003e\n\u003cp\u003eO corte mais espetacular do talho. Costeleta de lombo alto com o osso da costela inteiro (até 30cm), que serve de pega natural durante a cozedura e dá um sabor inigualável. Apresentação de restaurante de luxo, diretamente na sua mesa.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLongissimus dorsi + costela inteira\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAlto (marmoreado + cobertura)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaciez\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExcecional\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeso habitual\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e800g - 1.4kg por unidade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMétodo Reverse Sear (recomendado)\u003c\/strong\u003e: Assar no forno a 120°C até 50°C no interior → selar na grelha\/frigideira muito quente 2 min de cada lado → repousar 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo grelhador\u003c\/strong\u003e: Lume indireto 45 min → lume direto 3 min de cada lado. Ponto perfeito a 57-60°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa de ferro\u003c\/strong\u003e: Pré-aquecer bem a chapa, 4-5 min de cada lado, virando só uma vez. Sal grosso e manteiga de ervas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Retirar do frigorífico 1h antes de cozinhar para que chegue à temperatura ambiente. Resulta numa cozedura mais uniforme.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eO triângulo dourado do churrasco brasileiro. Tenro, suculento, com uma camada de gordura exterior que fica estaladiça ao lume. Conhecida na Venezuela como Punta trasera, internacionalmente famosa como Picanha.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome no Brasil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePicanha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, espetada brasileira, assar no forno\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePicanha à brasileira\u003c\/strong\u003e: Cortar em peças de 5-6 cm, espetar, sal grosso, brasas médias 8 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife na chapa\u003c\/strong\u003e: Cortes de 3 cm com a gordura. Chapa quente, 3 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssada no forno\u003c\/strong\u003e: Peça inteira, gordura para cima, 180°C até 58°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear\u003c\/strong\u003e: Forno a 120°C até 50°C, depois selar 2 min na grelha.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: NUNCA retire a camada de gordura exterior — é aí que está o sabor. Fica estaladiça e dourada ao lume.\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🍴 Receita: Picanha ao Estilo Churrascaria\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg de picanha inteira\u003c\/li\u003e\n\u003cli\u003eSal grosso\u003c\/li\u003e\n\u003cli\u003eAzeite (opcional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eCortar a picanha em peças de 5-6 cm com a gordura. Dobrar em “U”.\u003c\/li\u003e\n\u003cli\u003eEspetar em espadas ou paus compridos, com a gordura para fora.\u003c\/li\u003e\n\u003cli\u003eTemperar generosamente com sal grosso.\u003c\/li\u003e\n\u003cli\u003eBrasas médias-altas. Assar primeiro o lado da gordura 8-10 min.\u003c\/li\u003e\n\u003cli\u003eVirar e assar mais 6-8 min para ficar “ao ponto”.\u003c\/li\u003e\n\u003cli\u003eCortar fatias finas A PARTIR DO BORDO GORDO. Servir à medida que vai cozinhando.\u003c\/li\u003e\n\u003cli\u003eAcompanhar com farofa, arroz branco e vinagrete brasileiro.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇧🇷 \u003cem\u003ePrato emblema das churrascarias brasileiras. O sal grosso é a única coisa de que precisa.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Malbec ou tinto brasileiro.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas a gramagem exata.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Personalizado","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":"🇪🇸 Pá \/ 🇻🇪 Paleta de res","description":"\u003ch2\u003e🇪🇸 Espaldilla \/ 🇻🇪 Paleta de res\u003c\/h2\u003e\n\u003cp\u003eCorte versátil da parte alta do quarto dianteiro, conhecido na Venezuela como Paleta de res. Sabor profundo e textura tenra após cozedura longa. Perfeita para guisados, estufados e assados.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspaldilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGuisados, estufados, assados longos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuisado ao vinho\u003c\/strong\u003e: Em cubos com vinho tinto, cebola e cenoura. 1h 30min em lume brando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssada no forno\u003c\/strong\u003e: Selar, vinho e legumes, 2h tapado a 160°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulled beef\u003c\/strong\u003e: 4h a 130°C com caldo BBQ. Desfiar e servir.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanela de pressão\u003c\/strong\u003e: 50 min com legumes. Rápido e tenro.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A espaldilla pede cozedura longa. Quanto mais tempo, mais tenra e saborosa fica.\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🍴 Receita: Estufado de Espaldilla ao Vinho Tinto\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 2h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg de espaldilla em cubos\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 3 cenouras, 4 dentes de alho\u003c\/li\u003e\n\u003cli\u003e500ml de vinho tinto, 500ml de caldo\u003c\/li\u003e\n\u003cli\u003eLouro, tomilho, farinha, azeite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar com sal e pimenta e passar os cubos por farinha. Dourar em azeite quente. Reservar.\u003c\/li\u003e\n\u003cli\u003eRefogar a cebola, a cenoura e o alho 15 min.\u003c\/li\u003e\n\u003cli\u003eJuntar o vinho tinto e reduzir 10 min.\u003c\/li\u003e\n\u003cli\u003eVoltar a juntar a carne com o caldo e as ervas.\u003c\/li\u003e\n\u003cli\u003eTapar e cozinhar 1h 30min em lume brando. A carne deve ficar muito tenra.\u003c\/li\u003e\n\u003cli\u003eServir com puré de batata ou arroz branco.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍷 \u003cem\u003ePrato reconfortante de inverno. Melhor de um dia para o outro.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Tinto de reserva, ideal Ribera del Duero.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"🇪🇸 Costeleta de vitela \/ 🇻🇪 Chuleta de res","description":"\u003ch2\u003e🇪🇸 Chuletón \/ 🇻🇪 Chuleta de res\u003c\/h2\u003e\n\u003cp\u003eO corte estrela do grelhador. Suculento, com osso e gordura infiltrada que se derrete ao lume criando uma explosão de sabor. Conhecida na Venezuela como Chuleta de res, é o clássico chuletón de toda a Espanha.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChuletón\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCom osso, gordura marmoreada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, chapa, churrasco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrelhador a carvão\u003c\/strong\u003e: Sal grosso antes. Brasas fortes. 4 min de cada lado para ficar “ao ponto”. Repouso 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChapa de ferro\u003c\/strong\u003e: Bem quente, sem azeite. 4-5 min de cada lado. Manteiga composta no final.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear\u003c\/strong\u003e: Forno baixo (120°C) até 50°C no interior. Selagem final em frigideira 1 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAo sal\u003c\/strong\u003e: Cobrir totalmente com sal grosso. Forno a 200°C 30 min. Partir a crosta e servir.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: NUNCA espete o chuletón com um garfo. Vire com pinças. E seque-o bem com papel antes de temperar — a humidade impede a formação da crosta dourada.\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🍴 Receita: Chuletón no Grelhador à Moda Basca\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 2-3 pessoas · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 chuletón de 1kg\u003c\/li\u003e\n\u003cli\u003eSal grosso, pimenta preta acabada de moer\u003c\/li\u003e\n\u003cli\u003eAzeite virgem extra\u003c\/li\u003e\n\u003cli\u003ePimentos de Padrón para acompanhar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eRetire o chuletón do frigorífico 1h antes para que esteja à temperatura ambiente.\u003c\/li\u003e\n\u003cli\u003eSeque-o com papel absorvente. Tempere com sal grosso dos dois lados mesmo antes de cozinhar.\u003c\/li\u003e\n\u003cli\u003eBrasas fortes ou chapa muito quente. Coloque o chuletón.\u003c\/li\u003e\n\u003cli\u003e4 min no primeiro lado sem mexer. Vire com pinças. Mais 4 min.\u003c\/li\u003e\n\u003cli\u003eSelagem lateral: pôr de lado 1 min para dourar a gordura.\u003c\/li\u003e\n\u003cli\u003eRepousar 5 min numa tábua, tapado com folha de alumínio.\u003c\/li\u003e\n\u003cli\u003eCortar em fatias perpendiculares ao osso. Sal em flocos ao servir.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥩 \u003cem\u003eO chuletón à moda basca é um dos grandes clássicos. Carne, lume e sal. Não precisa de mais nada.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Tinto de reserva Rioja, Ribera del Duero ou Toro.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"🇪🇸 Tapa \/ 🇻🇪 Pulpa negra","description":"\u003ch2\u003e🇪🇸 Tapa \/ 🇻🇪 Pulpa negra\u003c\/h2\u003e\n\u003cp\u003eCorte magro e tenro, conhecido na Venezuela como Pulpa negra. Ideal para bifes, milanesas e escalopes. Versátil e de excelente qualidade, é um dos cortes mais populares para o dia a dia.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBifes, milanesas, escalopes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife na chapa\u003c\/strong\u003e: 2-3 min de cada lado. Sal no final.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilanesas panadas\u003c\/strong\u003e: Farinha, ovo, pão ralado. Fritar 2 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEscalopes ao limão\u003c\/strong\u003e: Molho com manteiga, alcaparras e limão.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife de cebolada\u003c\/strong\u003e: Chapa + cebola caramelizada + vinho branco.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Bifes finos e chapa muito quente — o segredo para a carne não secar.\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🍴 Receita: Milanesas Panadas Caseiras\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 bifes de tapa (de 180g)\u003c\/li\u003e\n\u003cli\u003eFarinha, 2 ovos batidos, pão ralado\u003c\/li\u003e\n\u003cli\u003eAlho em pó, salsa seca, sal, pimenta\u003c\/li\u003e\n\u003cli\u003eÓleo para fritar, limão para servir\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eAplanar os bifes com o martelo de cozinha. Temperar.\u003c\/li\u003e\n\u003cli\u003ePassar por farinha, depois por ovo (misturado com alho e salsa), depois por pão ralado.\u003c\/li\u003e\n\u003cli\u003eÓleo quente (180°C). Fritar 2-3 min de cada lado até dourar.\u003c\/li\u003e\n\u003cli\u003eEscorrer sobre papel absorvente.\u003c\/li\u003e\n\u003cli\u003eServir com limão, salada ou batatas fritas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥩 \u003cem\u003eAs milanesas caseiras ganham sempre às do supermercado.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Tinto jovem ou cerveja fresca.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003ePeça inteira cilíndrica, perfeita para assados no forno, mechada e carpaccio. Conhecido na Venezuela como Muchacho redondo, é um dos cortes mais nobres para preparar em peça inteira. Fica muito tenro cozinhado a baixa temperatura.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRedondo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuito baixo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAssado inteiro, rosbife, carpaccio, mechado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssada no forno\u003c\/strong\u003e: Selar, 180°C baixando para 160°C, 40 min até 58°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMechado recheado\u003c\/strong\u003e: Fazer uma cavidade, rechear com fiambre e ovo, assar 1h 30min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarpaccio\u003c\/strong\u003e: Fatias finíssimas cruas com azeite, limão, parmesão e rúcula.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast beef\u003c\/strong\u003e: Reverse sear para um resultado perfeito.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Magro = não passar a cozedura. O termómetro de cozinha é o seu melhor aliado. Um repouso de 15 min antes de cortar é obrigatório.\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🍴 Receita: Redondo Assado no Forno\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 1h 15min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg de redondo inteiro\u003c\/li\u003e\n\u003cli\u003eMostarda Dijon, alecrim, tomilho\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, azeite, alho\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 2 cenouras, vinho tinto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar e untar com mostarda, alho esmagado e ervas.\u003c\/li\u003e\n\u003cli\u003eSelar numa frigideira com azeite por todos os lados (5 min).\u003c\/li\u003e\n\u003cli\u003ePassar para um tabuleiro com cebola e cenoura. Vinho tinto.\u003c\/li\u003e\n\u003cli\u003eAssar a 180°C, baixando para 160°C passados 10 min.\u003c\/li\u003e\n\u003cli\u003eCozinhar até o termómetro marcar 58°C no interior (40-50 min).\u003c\/li\u003e\n\u003cli\u003eRepousar tapado 15 min. Cortar em fatias finas contra as fibras.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥩 \u003cem\u003ePeça elegante para ocasiões especiais. Frio também fica delicioso em sanduíches.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Tinto de reserva, Rioja ou Bordéus.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eCarne com gordura infiltrada do costelar, conhecida na Venezuela como Costilla de res. Ideal para guisados, cozidos e churrasco. Grande sabor graças à gordura infiltrada que se derrete durante a cozedura.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFalda\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGuisados, cozidos, BBQ, brisket\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCozido tradicional\u003c\/strong\u003e: 2-3h com legumes e grão-de-bico. A gordura enriquece o caldo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrisket americano\u003c\/strong\u003e: 8-10h fumado a 110°C. Resultado desfiado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuisado de falda\u003c\/strong\u003e: Cubos com sofrito e caldo. 1h 30min em lume brando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Bife fino e muito quente. 2-3 min de cada lado.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A falda melhora muitíssimo com cozedura longa e lenta. A gordura intramuscular é o seu tesouro.\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🍴 Receita: Falda com Batatas Estufadas\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 2h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg de falda em cubos grandes\u003c\/li\u003e\n\u003cli\u003e500g de batatas aos pedaços\u003c\/li\u003e\n\u003cli\u003e1 cebola, 2 cenouras, 4 dentes de alho\u003c\/li\u003e\n\u003cli\u003e200ml de vinho branco, 500ml de caldo\u003c\/li\u003e\n\u003cli\u003eColorau, louro, sal, pimenta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eDourar a falda em azeite quente. Reservar.\u003c\/li\u003e\n\u003cli\u003eRefogar a cebola, a cenoura e o alho. Juntar o colorau.\u003c\/li\u003e\n\u003cli\u003eJuntar o vinho e reduzir.\u003c\/li\u003e\n\u003cli\u003eVoltar a juntar a carne com o caldo e as batatas.\u003c\/li\u003e\n\u003cli\u003eCozinhar tapado 1h 30min em lume brando. As batatas desfazem-se ligeiramente, engrossando o guisado.\u003c\/li\u003e\n\u003cli\u003eServir quente com pão estaladiço.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥘 \u003cem\u003ePrato de colher espanhol clássico. Reconfortante e saboroso.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Tinto jovem frutado, Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Carne para guisar","description":"\u003ch2\u003eCarne para guisar\u003c\/h2\u003e\n\u003cp\u003ePedaços selecionados de vitela ideais para guisados, caldos e estufados de cozedura longa. Carne fibrosa com tecido conjuntivo que se transforma em gelatina natural durante a cozedura, dando aquele sabor profundo e a untuosidade do clássico guisado caseiro.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMistura selecionada (chambão, falda, pescoço)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaixo-médio\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaciez\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExcecional após cozedura longa\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGuisados, estufados, caldos, ragu\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEstufado tradicional\u003c\/strong\u003e: Dourar a carne em azeite. Juntar cebola, alho, cenoura, vinho tinto e caldo. Cozedura lenta 2-3h em lume brando até se desfazer.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePanela de pressão\u003c\/strong\u003e: 30-40 min com legumes e caldo. Perfeita quando tem pressa mas quer um resultado tradicional.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarne guisada venezuelana\u003c\/strong\u003e: Sofrito de cebola, alho, pimento, tomate, ají dulce. Juntar a carne, cominhos e água. Cozinhar 1h 30min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGoulash\u003c\/strong\u003e: Cebola, pimentão doce, cominhos, alho, vinho branco e caldo. 2h em lume brando. Acompanhar com batatas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica do talhante\u003c\/strong\u003e: A paciência é a chave. Esta carne precisa de tempo para desfazer o colagénio e transformar-se em gelatina. Quanto mais tempo cozinhar em lume brando, mais tenra e untuosa ficará.\u003c\/p\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Vinho tinto jovem ou de reserva, ideal Mencía ou Garnacha.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende (ex: 750g, 1.2kg). O preço apresentado é por kg e será ajustado ao peso final do seu corte.\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":"Personalizado","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\u003eUm clássico do grelhador venezuelano, conhecido na Venezuela como Punta de costilla. Carne saborosa com osso, perfeita para o grelhador e para churrascos. Ideal quando quer aquele sabor autêntico a brasas.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChurrasco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, chapa, brasas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrelhador venezuelano\u003c\/strong\u003e: Brasas médias, sal antes. 6-8 min de cada lado. Repousar 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChapa\u003c\/strong\u003e: Bem quente, sem azeite. 5 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinada e brasa\u003c\/strong\u003e: Marinar com limão, alho e cominhos 2h. Assar em lume médio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCom chimichurri\u003c\/strong\u003e: Depois de assar, deixar repousar 5 min com chimichurri por cima.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O churrasco precisa de lume médio para que o osso transmita o seu sabor. NÃO o cozinhe em lume muito forte ou queima por fora e fica cru por dentro.\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🍴 Receita: Churrasco na Brasa\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg de churrasco\/punta de costilla\u003c\/li\u003e\n\u003cli\u003eSal grosso, pimenta preta\u003c\/li\u003e\n\u003cli\u003eAzeite, limão\u003c\/li\u003e\n\u003cli\u003eChimichurri a gosto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eRetire o churrasco do frigorífico 30 min antes. Temperar generosamente com sal.\u003c\/li\u003e\n\u003cli\u003eBrasas médias. Coloque primeiro o churrasco com o osso virado para baixo.\u003c\/li\u003e\n\u003cli\u003eCozinhe 6-8 min sem mexer. Vire e cozinhe mais 4-6 min para ficar “ao ponto”.\u003c\/li\u003e\n\u003cli\u003eRetire e deixe repousar 5 min tapado com folha de alumínio.\u003c\/li\u003e\n\u003cli\u003eCorte na transversal às fibras. Sirva com chimichurri e umas gotas de limão.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eO churrasco é básico em qualquer parrillada criolla. Sabor a brasas inesquecível.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Tinto jovem frutado, ideal Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"🇪🇸 Asado de tira \/ 🇻🇪 Costilla parrillera","description":"\u003ch2\u003e🇪🇸 Asado de tira \/ 🇻🇪 Costilla parrillera\u003c\/h2\u003e\n\u003cp\u003eCorte transversal de costela em tiras, o corte estrela do asado argentino e das parrilladas venezuelanas. Suculento, com osso e muito saboroso graças à gordura infiltrada. Pronto em minutos no grelhador.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\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\u003eNome na 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\u003eCorte\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCostela cortada na transversal (≈1cm de espessura)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, churrasco, chapa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrelhador argentino\u003c\/strong\u003e: Sal grosso antes. Brasas médias. 8-10 min com o osso para baixo, 6 min com a carne para baixo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChapa\u003c\/strong\u003e: Chapa muito quente, sem azeite. 4-5 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKorean BBQ\u003c\/strong\u003e: Marinar com soja, pera asiática, alho e óleo de sésamo. Chapa 3 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado coreano (galbi-jjim)\u003c\/strong\u003e: 1h 30min de cozedura com caldo de soja, pera e alho.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Começar SEMPRE com o osso para baixo, assim cozinha suavemente por dentro e a gordura vai pingando. Virar só no fim para selar.\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🍴 Receita: Asado de Tira no Grelhador\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 25 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg de asado de tira\u003c\/li\u003e\n\u003cli\u003eSal grosso\u003c\/li\u003e\n\u003cli\u003eChimichurri (salsa, alho, vinagre, azeite, ají)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eRetire a carne do frigorífico 30 min antes. Temperar com sal grosso generosamente.\u003c\/li\u003e\n\u003cli\u003eBrasas em lume médio-alto (quando conseguir manter a mão 5 seg sobre as brasas).\u003c\/li\u003e\n\u003cli\u003eColoque com o osso virado para as brasas. Cozinhe 8-10 min sem mexer.\u003c\/li\u003e\n\u003cli\u003eVire e cozinhe pelo lado da carne 4-6 min para ficar “ao ponto”.\u003c\/li\u003e\n\u003cli\u003eRetire e deixe repousar 3 min numa tábua de madeira.\u003c\/li\u003e\n\u003cli\u003eSirva com chimichurri, salada criolla e vinho tinto.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eO asado de tira é o protagonista de qualquer parrillada. A sua gordura infiltrada derrete-se e cria uma suculência incomparável.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003ePara acompanhar\u003c\/strong\u003e: Malbec argentino ou tinto de reserva.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Magro de vitela","description":"\u003ch2\u003eVitela magra\u003c\/h2\u003e\n\u003cp\u003eCarne magra de vitela, limpa de gordura e nervos, ideal para estufados, recheios, picados e todo o tipo de preparações que pedem carne sem gordura. Versátil, saborosa e com grande rendimento na cozinha.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapa, contra ou babilla limpa\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuito baixo (5% de gordura)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEstufados, recheios, picados, salteados\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMagro ao tomate\u003c\/strong\u003e: Cortar em cubos, alourar e estufar com refogado de tomate e pimento. 1 h em lume brando.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalteado oriental\u003c\/strong\u003e: Tiras finas com molho de soja, gengibre, alho e legumes. 5 min no wok bem quente.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecheio para empanadas\/croquetes\u003c\/strong\u003e: Picar fino depois de cozer. Misturar com molho bechamel.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePicadillo cubano\u003c\/strong\u003e: Carne picada com refogado, passas, azeitonas e cominhos. Servir com arroz branco.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Por ser magra, NÃO a cozinhe demais ou ficará seca. Para estufados longos, junte um pouco de toucinho ou azeite extra para compensar.\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🍴 Receita: Magro ao tomate\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 1h 15min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg de magro de vitela em cubos\u003c\/li\u003e\n\u003cli\u003e500 g de tomate triturado\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 2 pimentos verdes, 4 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de colorau doce\u003c\/li\u003e\n\u003cli\u003e1 folha de louro, vinho branco, azeite\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, açúcar (para corrigir a acidez)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eDoure os cubos de magro em azeite quente, por tandas. Reserve.\u003c\/li\u003e\n\u003cli\u003eRefogue a cebola, o pimento e o alho em lume médio durante 15 min, até caramelizar.\u003c\/li\u003e\n\u003cli\u003eJunte o colorau, mexa depressa, deite o vinho branco e deixe evaporar.\u003c\/li\u003e\n\u003cli\u003eAcrescente o tomate triturado, o louro e uma pitada de açúcar. Tempere.\u003c\/li\u003e\n\u003cli\u003eVolte a pôr a carne. Deixe cozinhar tapado 45 min em lume brando.\u003c\/li\u003e\n\u003cli\u003eSirva com batatas fritas, arroz ou pão estaladiço.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍅 \u003cem\u003eReceita clássica das tascas espanholas. Económica, saborosa e muito reconfortante.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto jovem ou crianza, Tempranillo ou Mencía.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante «Personalizado»:\u003c\/strong\u003e Indique nas notas a gramagem exata que deseja.\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":"Personalizado","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":"🇪🇸 Vacío \/ 🇻🇪 Falda de res","description":"\u003ch2\u003e🇪🇸 Vacío \/ 🇻🇪 Falda de res\u003c\/h2\u003e\n\u003cp\u003eCorte saboroso, ideal para a parrilla e para estufados longos. Conhecido na Venezuela como Falda de res, é um dos favoritos do asado argentino. Carne de sabor intenso e gordura entremeada que a torna inigualável.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacío\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eParrilla argentina, estufados, brasas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eParrilla argentina\u003c\/strong\u003e: Sal grosso antes. Lume médio. 25 min do lado da gordura, 15 min com a carne virada para baixo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: 4 min por lado. Repouso de 5 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVacío no forno\u003c\/strong\u003e: 180°C 35-40 min. Termómetro a 60°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado\u003c\/strong\u003e: Em cubos com refogado. 1h 30min em lume brando.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Na parrilla, o vacío começa SEMPRE com a gordura virada para baixo, para derreter e alourar. A paciência é a chave.\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🍴 Receita: Vacío na parrilla\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 45 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg de vacío inteiro (com gordura)\u003c\/li\u003e\n\u003cli\u003eSal grosso\u003c\/li\u003e\n\u003cli\u003eChimichurri a gosto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar com sal grosso generosamente de ambos os lados.\u003c\/li\u003e\n\u003cli\u003eBrasas médias. Colocar com a GORDURA VIRADA PARA BAIXO.\u003c\/li\u003e\n\u003cli\u003eCozinhar 25 min sem mexer, até a gordura ficar dourada e estaladiça.\u003c\/li\u003e\n\u003cli\u003eVirar e cozinhar com a carne virada para baixo mais 12-15 min.\u003c\/li\u003e\n\u003cli\u003eRetirar e deixar repousar 5-7 min, tapado.\u003c\/li\u003e\n\u003cli\u003eCortar EM FATIAS contra as fibras. Servir com chimichurri.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇦🇷 \u003cem\u003eO vacío é um dos protagonistas do asado argentino. A sua gordura crocante é o melhor.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Malbec Reserva ou Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eCorte comprido, plano e muito saboroso, típico da cozinha venezuelana e colombiana. Ideal para mechar (desfiar), assar no forno com cerveja ou cozinhar em lume brando. Uma das carnes mais populares da América Latina pelo sabor e pela textura.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTrapézio (parte exterior das costelas)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCamada de gordura que a torna suculenta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMechar, assar no forno, assar em lume brando\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSobrebarriga à crioula\u003c\/strong\u003e: Marinar com cerveja, assar no forno com refogado 2 h. A clássica receita colombiana.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMechada venezuelana\u003c\/strong\u003e: Cozedura em panela de pressão 50 min, desfiar e saltear com cebola e pimento.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno com cerveja\u003c\/strong\u003e: Selar, juntar cerveja preta, panela e especiarias. 2 h a 170°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssado lento\u003c\/strong\u003e: Temperar, cozinhar tapado com legumes 3 h. Resultado tenro e aromático.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A sobrebarriga precisa de cozedura longa para libertar o colagénio e ficar tenra. NÃO a ponha na chapa, ou ficará dura como uma sola.\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🍴 Receita: Sobrebarriga no forno com cerveja\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 2h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg de sobrebarriga inteira\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 4 tomates maduros, 4 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 pimento vermelho, 1 ají dulce\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de panela ralada (ou açúcar mascavado)\u003c\/li\u003e\n\u003cli\u003e500 ml de cerveja preta\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, cominhos, orégãos\u003c\/li\u003e\n\u003cli\u003eAzeite, mostarda, molho inglês\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTempere a sobrebarriga com sal, pimenta e cominhos e unte-a com mostarda e molho inglês.\u003c\/li\u003e\n\u003cli\u003eSele a peça numa frigideira com azeite muito quente, 3 min por lado.\u003c\/li\u003e\n\u003cli\u003ePasse para um tabuleiro de forno. Cubra com cebola, tomate e alho às rodelas.\u003c\/li\u003e\n\u003cli\u003eDeite a cerveja e polvilhe a panela por cima.\u003c\/li\u003e\n\u003cli\u003eLeve ao forno tapada com papel de alumínio a 170°C durante 2 horas.\u003c\/li\u003e\n\u003cli\u003eDestape, regue com o próprio molho e leve ao forno mais 20 min para dourar.\u003c\/li\u003e\n\u003cli\u003eDeixe repousar 15 min antes de cortar. Sirva com arepas, arroz ou papas chorreadas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇨🇴 \u003cem\u003ePrato emblemático da cozinha colombiana, também muito popular na Venezuela. A cerveja e a panela criam um glaceado natural irresistível.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Cerveja preta ou vinho tinto jovem e frutado.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eCorte com osso ideal para caldos substanciosos, cozidos e estufados de longa cozedura. Conhecido na Venezuela como Pecho de res, é o ingrediente principal da sopa de pecho crioula. Sabor profundo e muita gelatina natural.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAleta\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarne com osso e muita gelatina\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSopas, cozidos, estufados longos\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSopa de pecho venezuelana\u003c\/strong\u003e: Com mandioca, banana-da-terra, maçaroca, batata. 2-3 h em lume brando. O clássico prato de domingo.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCozido tradicional\u003c\/strong\u003e: Com grão-de-bico, chouriço e legumes. 3 h ao lume.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePanela de pressão (versão rápida)\u003c\/strong\u003e: 40-45 min com legumes e especiarias.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePulled beef (barbecue)\u003c\/strong\u003e: 4 h em forno a baixa temperatura. Desfiar e servir em pãezinhos.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A aleta liberta muita gordura ao cozinhar — retire bem a espuma no início para um caldo limpo.\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🍴 Receita: Sopa de pecho venezuelana\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 3h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg de aleta\/pecho de res aos pedaços\u003c\/li\u003e\n\u003cli\u003e500 g de mandioca descascada aos pedaços\u003c\/li\u003e\n\u003cli\u003e2 bananas-da-terra verdes às rodelas, 2 maçarocas de milho aos pedaços\u003c\/li\u003e\n\u003cli\u003e3 batatas, 2 cenouras, 1 inhame (opcional)\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 4 dentes de alho, 4 ajíes dulces\u003c\/li\u003e\n\u003cli\u003eCoentros, cominhos, sal, pimenta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eNuma panela grande, ponha a carne com água fria até cobrir. Deixe ferver, retire a espuma e baixe o lume.\u003c\/li\u003e\n\u003cli\u003eJunte a cebola em quartos, o alho esmagado, os ajíes e os cominhos. Cozinhe 1h 30min.\u003c\/li\u003e\n\u003cli\u003eAcrescente a mandioca e a banana-da-terra verde. Cozinhe 30 min.\u003c\/li\u003e\n\u003cli\u003eJunte a batata, a cenoura, a maçaroca e o inhame. Cozinhe mais 30 min.\u003c\/li\u003e\n\u003cli\u003eAcerte o sal. Polvilhe com coentros picados ao servir.\u003c\/li\u003e\n\u003cli\u003eAcompanhe com ají picante, casabe ou arepas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇻🇪 \u003cem\u003eA sopa de pecho é o prato de domingo em qualquer casa venezuelana. Reconfortante e nutritiva.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Cerveja Polar ou vinho tinto jovem.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante «Personalizado»:\u003c\/strong\u003e Indique nas notas a gramagem exata.\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\u003ePeça magra e firme do quarto traseiro, perfeita para assados no forno e rosbife. Conhecida na Venezuela como Muchacho cuadrado, é um corte versátil, ideal para cozinhar em peça inteira em ocasiões especiais.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaixo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAssado no forno, rosbife, mechado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosbife\u003c\/strong\u003e: Selar, forno a 200°C baixando para 160°C. 25-30 min até 58°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMuchacho recheado\u003c\/strong\u003e: Fazer uma cavidade, rechear (fiambre, pimentos), cozer 2 h no forno.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssado lento\u003c\/strong\u003e: Peça inteira com legumes e vinho. 3 h a 150°C, tapado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEm bifes\u003c\/strong\u003e: Cortar fino, chapa quente, 1 min por lado.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Por ser magra, NÃO a cozinhe demais. É melhor servir mal passada ou no ponto. Para o rosbife, o termómetro de cozinha é a chave.\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🍴 Receita: Rosbife à inglesa\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 1h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg de contra\/muchacho cuadrado\u003c\/li\u003e\n\u003cli\u003eMostarda Dijon, alecrim fresco, alho\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, azeite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar a peça com sal e pimenta e untá-la com mostarda, alho e alecrim.\u003c\/li\u003e\n\u003cli\u003eSelar numa frigideira com azeite quente por todos os lados (5 min).\u003c\/li\u003e\n\u003cli\u003ePassar para o forno pré-aquecido a 200°C. Baixar para 160°C após 10 min.\u003c\/li\u003e\n\u003cli\u003eCozinhar até o termómetro marcar 55-58°C (no ponto) - cerca de 25 min por kg.\u003c\/li\u003e\n\u003cli\u003eRetirar, cobrir com papel e deixar repousar 15 min - a temperatura subirá para 60°C.\u003c\/li\u003e\n\u003cli\u003eCortar EM FATIAS FINAS contra as fibras. Servir com o molho do tabuleiro e Yorkshire pudding.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇬🇧 \u003cem\u003eO rosbife inglês é o prato dominical por excelência no Reino Unido. Elegante e delicioso.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto crianza, Cabernet Sauvignon ou Malbec.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eCorte tenro e magro da face externa do quarto traseiro. Conhecida na Venezuela como Chocozuela, é ideal para bifes, escalopes, assados no forno e frango estufado à venezuelana. Versátil, magra e de grande sabor.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBabilla\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChocozuela\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaixo (magra)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBifes, escalopes, assados no forno\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife na chapa\u003c\/strong\u003e: Cortes de 2cm. Chapa quente. 2 min por lado. Sal no fim.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssado no forno\u003c\/strong\u003e: Peça inteira selada, 180°C 40-50 min. Deixar repousar 15 min antes de cortar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocozuela estufada\u003c\/strong\u003e: Em cubos com refogado venezuelano, 1 h em lume brando. Prato de domingo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEscalopes panados\u003c\/strong\u003e: Bifes finos, farinha-ovo-pão ralado, fritar 2 min por lado.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A babilla magra seca se for cozinhada demais. Para bifes, NÃO passe do ponto. Para assado, baixa temperatura.\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🍴 Receita: Chocozuela estufada à venezuelana\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 1h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg de babilla\/chocozuela em cubos\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 1 pimento vermelho, 1 verde, 4 ajíes dulces\u003c\/li\u003e\n\u003cli\u003e4 dentes de alho, 3 tomates ralados\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de cominhos, sal, pimenta\u003c\/li\u003e\n\u003cli\u003eÓleo de onoto (achiote), 300 ml de caldo ou água\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar a carne e alourá-la em óleo quente, por tandas. Reservar.\u003c\/li\u003e\n\u003cli\u003eNo mesmo óleo, refogar a cebola, os pimentos e os ajíes dulces durante 10 min.\u003c\/li\u003e\n\u003cli\u003eJuntar o alho e o tomate ralado. Cozinhar mais 5 min.\u003c\/li\u003e\n\u003cli\u003eVoltar a pôr a carne com os cominhos e o caldo. Cozer tapado 50 min em lume brando.\u003c\/li\u003e\n\u003cli\u003eRetificar o tempero. Servir com arroz branco, banana-da-terra frita e abacate.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇻🇪 \u003cem\u003ePrato típico venezuelano que evoca a cozinha da avó. A chocozuela fica suculenta e cheia de sabor.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto jovem espanhol, Tempranillo.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Entraña","description":"\u003ch2\u003eEntraña\u003c\/h2\u003e\n\u003cp\u003eO corte favorito dos amantes do asado argentino. Fina, saborosa e com a gordura perfeitamente distribuída, que a torna explosiva à primeira dentada. Conhecida como a «joia escondida» da parrilla, fica pronta em minutos.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiafragma (parte interna)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMédio-alto (gordura infiltrada)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenrura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExcecional cozinhada no ponto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eParrilla, chapa, lume direto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa parrilla argentina\u003c\/strong\u003e: Brasas médias-altas. Sal grosso antes de pôr. 4-5 min por lado. Deixar repousar 5 min antes de cortar transversalmente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Chapa bem quente. Sal antes. 3-4 min por lado. Não mexer demasiado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCom chimichurri\u003c\/strong\u003e: Depois de grelhar, deixar repousar 5 min com chimichurri por cima. O calor ativa os aromas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTacos de entraña\u003c\/strong\u003e: Cortar em tiras finas depois de cozinhar. Servir em tortilhas com cebola, coentros e lima.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica do talhante\u003c\/strong\u003e: A entraña tem uma membrana prateada — peça-nos que a retiremos para ficar perfeita. E corte-a sempre TRANSVERSALMENTE às fibras (contra o veio) para máxima tenrura.\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🍴 Receita: Entraña na parrilla com chimichurri\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g de entraña\u003c\/li\u003e\n\u003cli\u003eSal grosso\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChimichurri:\u003c\/em\u003e 1 molho de salsa, 4 dentes de alho, 1 colher de chá de orégãos secos\u003c\/li\u003e\n\u003cli\u003e1 piripiri vermelho pequeno, vinagre de vinho tinto, azeite, sal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparação:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRetire a entraña do frigorífico 30 min antes. Tempere-a com sal grosso de ambos os lados.\u003c\/li\u003e\n\u003cli\u003ePrepare o chimichurri: pique muito fino a salsa, o alho e o piripiri. Misture com os orégãos, o sal, 3 colheres de sopa de vinagre e 6 de azeite. Deixe repousar 30 min.\u003c\/li\u003e\n\u003cli\u003eAcenda a parrilla em lume médio-alto. Quando as brasas estiverem cinzentas, coloque a entraña.\u003c\/li\u003e\n\u003cli\u003eCozinhe 4-5 min de cada lado para «no ponto» (rosada). Se a preferir mais passada, 6-7 min de cada lado.\u003c\/li\u003e\n\u003cli\u003eRetire e deixe repousar 5 min numa tábua.\u003c\/li\u003e\n\u003cli\u003eCorte TRANSVERSALMENTE às fibras em fatias de 1cm.\u003c\/li\u003e\n\u003cli\u003eSirva com o chimichurri por cima. Acompanhe com batatas assadas e vinho tinto.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eA entraña é o corte estrela do asador argentino. A sua gordura infiltrada derrete ao calor do fogo, criando uma explosão de sabor inesquecível. Imprescindível em qualquer parrillada.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Malbec argentino ou Garnacha do Priorat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImagem meramente ilustrativa.\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":"Puchero de vitela","description":"\u003ch2\u003ePuchero de vitela\u003c\/h2\u003e\n\u003cp\u003eSeleção de cortes com osso, perfeita para o cocido madrileño tradicional e o puchero canário. Sabor profundo, gelatina natural e a garantia de um caldo caseiro encorpado.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChambão, aba, osso com tutano, espinhaço\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMistura de carne e osso para o máximo de sabor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCozidos, pucheros, sopas tradicionais\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocido madrileño\u003c\/strong\u003e: 3-4 h em panela tradicional com grão-de-bico, legumes e chouriço. O prato mais autenticamente madrileno.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanela de pressão (versão rápida)\u003c\/strong\u003e: 45 min com grão-de-bico de molho, legumes e batata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePuchero canário\u003c\/strong\u003e: Com maçarocas, abóbora, batatas e bolo de gofio para amassar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldo concentrado\u003c\/strong\u003e: Só ossos e carne, 4-5 h, ideal para congelar como base.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A paciência é a chave. O cocido nunca deve ferver com força, só borbulhar devagar. E o segredo do cocido madrileño está nos «tres vuelcos»: primeiro o caldo, depois o grão-de-bico e os legumes, por fim a carne.\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🍴 Receita: Cocido madrileño tradicional\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 4h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg de puchero de vitela\u003c\/li\u003e\n\u003cli\u003e500 g de grão-de-bico de molho desde a noite anterior\u003c\/li\u003e\n\u003cli\u003e1 osso de presunto, 1 chouriço, 1 morcela, 200 g de toucinho\u003c\/li\u003e\n\u003cli\u003e1 cenoura, 1 alho-francês, 1 nabo, 4 batatas médias\u003c\/li\u003e\n\u003cli\u003e1 quarto de frango, 1 pedaço de galinha, 1 osso de espinhaço\u003c\/li\u003e\n\u003cli\u003e1 repolho ou couve, azeite, sal, aletria para a sopa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eNuma panela grande, ponha água fria com o puchero, o frango, a galinha, o osso de presunto e os ossos. Deixe ferver e retire a espuma.\u003c\/li\u003e\n\u003cli\u003eJunte o grão-de-bico dentro de uma rede. Cozinhe em lume brando 2 h.\u003c\/li\u003e\n\u003cli\u003eAcrescente os legumes (cenoura, alho-francês, nabo), o toucinho e o chouriço. Cozinhe mais 1 h.\u003c\/li\u003e\n\u003cli\u003eNoutra panela, coza o repolho à parte com um pouco de caldo.\u003c\/li\u003e\n\u003cli\u003eCoza as batatas e a morcela em água, à parte.\u003c\/li\u003e\n\u003cli\u003eCoe o caldo. Cozinhe a aletria no caldo durante 4 min.\u003c\/li\u003e\n\u003cli\u003eSirva em três tempos («tres vuelcos»): PRIMEIRO a sopa, DEPOIS o grão-de-bico e os legumes, POR FIM as carnes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥘 \u003cem\u003eO prato mais madrileno que há. Prato único de domingo em família. Acompanhe com guindillas e pão estaladiço.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto crianza castelhano, ideal Ribera del Duero.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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\u003eCorte pequeno, tenro e suculento do quarto traseiro. Conhecido na Venezuela como Pollo de res, é ideal para bifes, pequenos assados e estufados. O seu nome crioulo vem da textura, tão tenra como a do frango.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRabillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBifes, assados, estufados rápidos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife na chapa\u003c\/strong\u003e: 3 min por lado para «no ponto». Sal no fim.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssado inteiro\u003c\/strong\u003e: Selar, assar a 180°C até 58°C no interior (30-40 min).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEncebollado venezuelano\u003c\/strong\u003e: Bifes + cebola + alho + caldo. 15 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife com molho de pimenta\u003c\/strong\u003e: Selar e terminar com natas e pimenta verde.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Tenro por natureza — não precisa de cozedura longa. Melhor «no ponto» ou «mal passado».\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🍴 Receita: Rabillo encebollado\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 25 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g de rabillo em bifes\u003c\/li\u003e\n\u003cli\u003e3 cebolas grandes em juliana\u003c\/li\u003e\n\u003cli\u003e4 dentes de alho\u003c\/li\u003e\n\u003cli\u003e100 ml de vinho branco, sal, pimenta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar os bifes com sal e pimenta. Chapa quente, selar 1 min por lado. Reservar.\u003c\/li\u003e\n\u003cli\u003eRefogar a cebola e o alho em azeite durante 15 min, até caramelizar.\u003c\/li\u003e\n\u003cli\u003eJuntar o vinho branco e reduzir 3 min.\u003c\/li\u003e\n\u003cli\u003eVoltar a pôr os bifes mais 1 min para aquecerem no molho.\u003c\/li\u003e\n\u003cli\u003eServir com arroz branco ou batatas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🧅 \u003cem\u003ePrato simples e delicioso. A cebola caramelizada faz milagres com qualquer carne.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto crianza.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Carne picada mista","description":"\u003ch2\u003eCarne picada mista\u003c\/h2\u003e\n\u003cp\u003eMistura equilibrada de vitela e porco picada na hora. A combinação clássica que dá suculência, sabor e a textura perfeita para almôndegas, hambúrgueres mistos e bolonhesa. O segredo das receitas italianas tradicionais.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e50% vitela + 50% porco\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMédio (≈18% de gordura)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTextura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSuculenta, saborosa\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAlmôndegas, bolonhesa, hambúrgueres mistos, lasanha\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAlmôndegas tradicionais\u003c\/strong\u003e: Misturar com pão ralado molhado em leite, ovo, alho e salsa. Fritar e terminar em molho de tomate ou vinho branco.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBolonhesa autêntica\u003c\/strong\u003e: Refogar com cebola, alho, cenoura, aipo. Juntar tomate, vinho tinto e um toque de leite. 1.5 h em lume brando.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHambúrgueres suculentos\u003c\/strong\u003e: A mistura com porco dá suculência extra. Formar discos de 150-180 g. Chapa quente: 3-4 min por lado.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLasanha caseira\u003c\/strong\u003e: Refogado de cebola e alho, juntar a carne, tomate triturado, ervas aromáticas e cozinhar 30 min. Montar com massa e molho bechamel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica do talhante\u003c\/strong\u003e: A mistura de vitela e porco é a fórmula mágica dos melhores chefs italianos. O porco dá suculência e sabor, a vitela dá estrutura. Resultado: nunca fica seca.\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🍴 Receita: Almôndegas em molho de tomate\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 45 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g de carne picada mista\u003c\/li\u003e\n\u003cli\u003e1 ovo, 50 g de pão ralado, 100 ml de leite\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho esmagados, salsa fresca picada\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, noz-moscada\u003c\/li\u003e\n\u003cli\u003eFarinha para envolver\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 1 cenoura, 500 g de tomate triturado\u003c\/li\u003e\n\u003cli\u003e200 ml de vinho branco, caldo de carne, azeite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparação:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eDemolhe o pão ralado no leite 5 min. Misture com a carne, o ovo, o alho, a salsa, o sal, a pimenta e a noz-moscada. Una suavemente.\u003c\/li\u003e\n\u003cli\u003eFaça bolinhas do tamanho de uma noz. Passe-as ligeiramente por farinha e frite-as em azeite até dourarem. Reserve.\u003c\/li\u003e\n\u003cli\u003eNa mesma frigideira, refogue a cebola e a cenoura muito picadas até ficarem tenras (10 min).\u003c\/li\u003e\n\u003cli\u003eJunte o vinho branco e deixe reduzir. Acrescente o tomate triturado e um pouco de caldo. Tempere.\u003c\/li\u003e\n\u003cli\u003eVolte a pôr as almôndegas e cozinhe tapado em lume brando 25 min, abanando a frigideira de vez em quando.\u003c\/li\u003e\n\u003cli\u003eSirva com arroz branco, batatas fritas ou massa. Polvilhe com salsa fresca no fim!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍝 \u003cem\u003eAs almôndegas com carne mista são um clássico universal. A mistura 50\/50 de vitela e porco é o que as torna tenras e suculentas. Perfeitas para os domingos em família.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Vinho tinto jovem, ideal Chianti ou Tempranillo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante «Personalizado»:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que deseja. O preço mostrado é por kg e será ajustado ao peso final.\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":"Personalizado","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\u003eCorte tenro e saboroso da pá. Conhecido na Venezuela como Paletilla de res, é ideal para estufados, assados no forno e carne mechada (desfiada). Bocados cheios de sabor, com a suculência natural do quarto dianteiro.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCañón\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEstufados, assados, carne mechada\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAssado no forno\u003c\/strong\u003e: Selar e levar ao forno a 180°C durante 1h com legumes e vinho.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEstufado venezuelano\u003c\/strong\u003e: Em cubos, com sofrito e caldo. 1h 30min em lume brando.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarne mechada\u003c\/strong\u003e: Cozedura longa, desfiar e saltear com sofrito criollo.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePanela de pressão\u003c\/strong\u003e: 40 min com vinho e legumes. Resultado tenro e suculento.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O cañón é excelente para fazer carne mechada — a fibra desfia-se limpa depois de cozinhar.\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🍴 Receita: Cañón Assado com Legumes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 1h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg de cañón\/paletilla inteiro\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 3 cenouras, 4 batatas\u003c\/li\u003e\n\u003cli\u003e4 dentes de alho, alecrim, tomilho\u003c\/li\u003e\n\u003cli\u003e200ml de vinho tinto, 300ml de caldo\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, azeite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar com sal e pimenta e selar a peça por todos os lados em azeite quente.\u003c\/li\u003e\n\u003cli\u003ePassar para um tabuleiro de forno com os legumes cortados à volta.\u003c\/li\u003e\n\u003cli\u003eVerter o vinho e o caldo. Juntar as ervas.\u003c\/li\u003e\n\u003cli\u003eLevar ao forno tapado a 180°C durante 1h. Destapar nos últimos 20 min.\u003c\/li\u003e\n\u003cli\u003eDeixar repousar 10 min. Cortar em fatias e servir com o molho.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍷 \u003cem\u003ePrato simples e elegante. Perfeito para uma refeição em família.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto crianza, Rioja ou Ribera.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas a gramagem exata.\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":"Personalizado","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":"Escalopes de vitela","description":"\u003ch2\u003eEscalopes de Vitela\u003c\/h2\u003e\n\u003cp\u003eBifes muito finos de vitela, prontos a saltear em minutos. Rápidos, tenros e versáteis: perfeitos para um jantar de semana sem complicações. A carne fica suculenta por dentro e dourada por fora.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCorte\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBife muito fino (≈5mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapa, babilla ou redondo\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaixo (magro)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSaltear, grelhar na chapa, molhos rápidos\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa chapa, rápido\u003c\/strong\u003e: Frigideira bem quente com azeite. 1 min de cada lado. Sal só no fim.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCom molho de cogumelos\u003c\/strong\u003e: Saltear os escalopes e reservar. Fazer um molho com cogumelos, natas e vinho branco.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAo limão\u003c\/strong\u003e: Passar por farinha, dourar em manteiga e terminar com sumo de limão e salsa.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePanados\u003c\/strong\u003e: Passar por farinha, ovo e pão ralado. Fritar em abundante óleo quente.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Os escalopes precisam de FRIGIDEIRA MUITO QUENTE e POUCO TEMPO. Se os cozinhar mais de 90 segundos de cada lado, ficam secos. Sal só no fim, nunca antes.\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🍴 Receita: Escalopes ao Limão\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg de escalopes de vitela\u003c\/li\u003e\n\u003cli\u003eFarinha para polvilhar, 100g de manteiga\u003c\/li\u003e\n\u003cli\u003eSumo de 2 limões\u003c\/li\u003e\n\u003cli\u003e200ml de caldo de galinha ou água\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de alcaparras (opcional)\u003c\/li\u003e\n\u003cli\u003eSalsa, sal, pimenta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTempere os escalopes com sal e pimenta e passe-os por farinha, sacudindo o excesso.\u003c\/li\u003e\n\u003cli\u003eAqueça a manteiga numa frigideira larga. Doure os escalopes 1 min de cada lado. Retire.\u003c\/li\u003e\n\u003cli\u003eNa mesma frigideira, junte o caldo, o sumo de limão e as alcaparras. Reduza 2 min.\u003c\/li\u003e\n\u003cli\u003eVolte a pôr os escalopes, regue-os com o molho 30 seg e sirva com salsa picada.\u003c\/li\u003e\n\u003cli\u003eAcompanhe com arroz branco ou salada.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍋 \u003cem\u003eReceita clássica italiana (piccata). Também fica ótima com frango ou porco. Prato elegante pronto em 20 minutos.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Branco seco, como Verdejo ou Albariño.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende.\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":"Personalizado","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":"Hambúrguer de vitela 150g","description":"\u003ch2\u003eHambúrguer de Vitela 150g\u003c\/h2\u003e\n\u003cp\u003eHambúrguer artesanal de vitela 100% natural, sem aditivos nem conservantes. 150g de carne pura de qualidade, pronta para a chapa. O sabor autêntico da carne em formato individual.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% vitela (sem misturas)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeso\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e150g por unidade\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAditivos, conservantes, soja\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChapa, grelha, churrasco\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por unidade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€2.30\/unidade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Chapa quente com um fio de azeite. 3 min de cada lado para «ao ponto» (60°C no interior).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa grelha\u003c\/strong\u003e: Brasas médias-altas. 3-4 min de cada lado. Juntar o queijo no último minuto, se desejar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmash burger\u003c\/strong\u003e: Esmagar com força sobre a chapa muito quente com a espátula. 2 min de cada lado: côdea brutal.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C durante 12-15 min. Mais leve do que frita.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Não a pressione com a espátula enquanto cozinha — perde os sucos. Tempere mesmo antes de a pôr na chapa, nunca antes.\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🍴 Receita: Hambúrguer Premium com Cheddar e Bacon\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 hambúrgueres de vitela de 150g\u003c\/li\u003e\n\u003cli\u003e4 pães de hambúrguer brioche\u003c\/li\u003e\n\u003cli\u003e4 fatias de queijo cheddar\u003c\/li\u003e\n\u003cli\u003e8 tiras de bacon\u003c\/li\u003e\n\u003cli\u003eCebola caramelizada, alface, tomate, pepinos em conserva\u003c\/li\u003e\n\u003cli\u003eMaionese, ketchup, mostarda Dijon, flor de sal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eCaramelizar a cebola: rodelas finas, lume brando com manteiga durante 20 min até dourar.\u003c\/li\u003e\n\u003cli\u003eTostar o bacon numa frigideira até ficar dourado. Reservar sobre papel.\u003c\/li\u003e\n\u003cli\u003eChapa bem quente com um fio de azeite. Flor de sal sobre cada lado do hambúrguer mesmo antes.\u003c\/li\u003e\n\u003cli\u003e3 min do primeiro lado sem mexer. Virar, pôr o queijo cheddar por cima e tapar a frigideira 2 min.\u003c\/li\u003e\n\u003cli\u003eTostar os pães na mesma frigideira, com a gordura.\u003c\/li\u003e\n\u003cli\u003eMontar: pão + maionese + alface + tomate + hambúrguer com queijo + bacon + cebola caramelizada + ketchup + pão.\u003c\/li\u003e\n\u003cli\u003eServir com batatas fritas caseiras e cerveja fresca.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍔 \u003cem\u003eO hambúrguer caseiro elevado ao nível de restaurante. A qualidade da carne premium faz toda a diferença.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Cerveja IPA ou tinto jovem e frutado.\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":"🇪🇸 Chambão \/ 🇻🇪 Lagarto la reina","description":"\u003ch2\u003e🇪🇸 Morcillo \/ 🇻🇪 Lagarto la reina\u003c\/h2\u003e\n\u003cp\u003eCorte gelatinoso e muito saboroso do chambão dianteiro da vitela, conhecido na Venezuela como Lagarto la reina. Ideal para estufados, ossobuco e cozidos. A cozedura lenta liberta o seu colagénio, dando uma textura melosa única.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMorcillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEstufados, ossobuco, cozidos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado tradicional\u003c\/strong\u003e: 2h em lume brando com vinho e legumes. Carne muito macia e melosa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocido madrileño\u003c\/strong\u003e: Junto com grão-de-bico. Dá sabor e gelatina.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOssobuco à milanesa\u003c\/strong\u003e: 2h com tomate, vinho branco e gremolata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanela de pressão\u003c\/strong\u003e: 45 min com caldo e legumes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O colagénio só se transforma em gelatina com uma cozedura longa. A paciência é a chave.\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🍴 Receita: Morcillo Estufado no Vinho\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 2h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg de morcillo em cubos\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 2 cenouras, 4 alhos\u003c\/li\u003e\n\u003cli\u003e400ml de vinho tinto, 500ml de caldo\u003c\/li\u003e\n\u003cli\u003eLouro, farinha, sal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eDourar o morcillo passado por farinha. Reservar.\u003c\/li\u003e\n\u003cli\u003eRefogar os legumes. Juntar o vinho e reduzir 10 min.\u003c\/li\u003e\n\u003cli\u003eVoltar a juntar a carne com o caldo e o louro.\u003c\/li\u003e\n\u003cli\u003eCozer tapado 1h 30min até ficar muito tenro.\u003c\/li\u003e\n\u003cli\u003eServir com puré ou batatas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🥘 \u003cem\u003eO morcillo é um clássico prato de colher. Quanto mais lento, melhor.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto crianza de Rioja.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"🇪🇸 Osso buco \/ 🇻🇪 Lagarto con hueso","description":"\u003ch2\u003e🇪🇸 Osobuco \/ 🇻🇪 Lagarto con hueso\u003c\/h2\u003e\n\u003cp\u003eCorte de morcillo com osso (tíbia), ideal para o clássico ossobuco italiano. Conhecido na Venezuela como Lagarto con hueso. O tutano no centro do osso dá à receita uma untuosidade inesquecível.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome em Espanha\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOsobuco\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNome na 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\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarne + osso com tutano\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOssobuco à milanesa, estufados\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOssobuco à milanesa\u003c\/strong\u003e: 2h com vinho branco, tomate e legumes. Gremolata no final.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOssobuco no forno\u003c\/strong\u003e: 2h tapado a 160°C. Resultado a derreter na boca.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSopa com osobuco\u003c\/strong\u003e: 3h de cozedura para um caldo extraordinário.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRisotto de ossobuco\u003c\/strong\u003e: Servir sobre risotto à milanesa com açafrão.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: NUNCA deite fora o tutano — é o melhor do prato. No fim, retire-o com uma colherzinha e barre-o em pão.\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🍴 Receita: Ossobuco à Milanesa\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 2h 15min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 rodelas de ossobuco (≈250g cada)\u003c\/li\u003e\n\u003cli\u003e1 cebola, 1 cenoura, 1 aipo, 4 alhos\u003c\/li\u003e\n\u003cli\u003e200ml de vinho branco, 400ml de caldo\u003c\/li\u003e\n\u003cli\u003e400g de tomate triturado, farinha\u003c\/li\u003e\n\u003cli\u003eGremolata: raspa de limão + alho + salsa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003ePassar o ossobuco por farinha. Dourar em azeite. Reservar.\u003c\/li\u003e\n\u003cli\u003eRefogar a cebola, a cenoura, o aipo e o alho finamente picados (10 min).\u003c\/li\u003e\n\u003cli\u003eJuntar o vinho branco e reduzir 5 min.\u003c\/li\u003e\n\u003cli\u003eIncorporar o tomate triturado e o caldo. Voltar a pôr o ossobuco.\u003c\/li\u003e\n\u003cli\u003eCozer tapado em lume brando 1h 30min. A carne deve separar-se facilmente do osso.\u003c\/li\u003e\n\u003cli\u003ePolvilhar com gremolata. Servir com risotto alla milanese ou polenta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇮🇹 \u003cem\u003ePrato emblema de Milão. A gremolata é essencial: refresca e equilibra.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Barbera d'Alba ou Nebbiolo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas a gramagem exata.\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":"Personalizado","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":"Rabo de vitela","description":"\u003ch2\u003eRabo de Vitela\u003c\/h2\u003e\n\u003cp\u003eO corte rei do estufado lento. Carne extremamente gelatinosa que, após horas de cozedura, fica macia e melosa. O clássico rabo de toro à cordobesa, uma das grandes joias da cozinha espanhola.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCorte\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRabo de vitela em rodelas\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuita gelatina, sabor intenso\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEstufados longos, estufados no vinho\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRabo à cordobesa\u003c\/strong\u003e: 3-4h estufado em vinho tinto com legumes. O prato mais típico.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePanela de pressão rápida\u003c\/strong\u003e: 45-50 min para um resultado semelhante. Deixar repousar tapado depois de abrir.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlow cooker\u003c\/strong\u003e: 8h em temperatura baixa. Resultado incrível sem esforço.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCroquetes de rabo\u003c\/strong\u003e: Depois de cozinhar e desossar, misturar com bechamel e panar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O rabo cozinha-se SEMPRE no dia anterior — o repouso no frio e o reaquecimento realçam o sabor e permitem retirar a gordura solidificada. Fica mais saboroso reaquecido.\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🍴 Receita: Rabo de Toro ao Vinho Tinto\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4-6 pessoas · 4h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1,5kg de rabo de vitela em rodelas\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 2 cenouras, 4 dentes de alho\u003c\/li\u003e\n\u003cli\u003e2 alhos-franceses, 1 pimento vermelho\u003c\/li\u003e\n\u003cli\u003e750ml de vinho tinto (Rioja ou Ribera)\u003c\/li\u003e\n\u003cli\u003e500ml de caldo de carne\u003c\/li\u003e\n\u003cli\u003eLouro, tomilho, pimenta em grão, cravinho\u003c\/li\u003e\n\u003cli\u003eFarinha, azeite, sal, chocolate negro (opcional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTemperar com sal e pimenta e passar os pedaços de rabo por farinha. Dourar em azeite muito quente por todos os lados. Reservar.\u003c\/li\u003e\n\u003cli\u003eRefogar a cebola, a cenoura, o alho-francês, o pimento e o alho em lume médio durante 15 min.\u003c\/li\u003e\n\u003cli\u003eVerter o vinho tinto e deixar reduzir para metade (10 min).\u003c\/li\u003e\n\u003cli\u003eVoltar a juntar o rabo. Acrescentar caldo até cobrir. Juntar as especiarias.\u003c\/li\u003e\n\u003cli\u003eCozinhar tapado 3-4 horas em lume MUITO brando. A carne deve separar-se facilmente do osso.\u003c\/li\u003e\n\u003cli\u003eRetirar os pedaços. Triturar o molho, coar e reduzir em lume forte se estiver líquido.\u003c\/li\u003e\n\u003cli\u003eJuntar um quadrado de chocolate negro para realçar o sabor (opcional).\u003c\/li\u003e\n\u003cli\u003eVoltar a juntar a carne. Servir com batatas fritas ou puré.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍇 \u003cem\u003eO rabo de toro cordobês é um dos grandes pratos da cozinha andaluza. Melhor de um dia para o outro.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Vinho tinto crianza, ideal Montilla-Moriles ou Ribera.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\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":"Personalizado","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":"🇪🇸 Filé mignon \/ 🇻🇪 Lomito de res","description":"\u003ch2\u003eFilete de vitela \/ Lomito de res\u003c\/h2\u003e\n\u003cp\u003eO corte mais nobre e tenro da vitela. Peça alongada retirada do lombo baixo, praticamente sem gordura mas com uma suculência e suavidade excecionais. O rei das carnes para ocasiões especiais: medalhões, tournedos, Wellington ou tártaro.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMúsculo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePsoas maior (lombo interior)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuito baixo (magro premium)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenrura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExcecional (o mais tenro da vitela)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedalhões, tournedos, Wellington, tártaro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedalhões na chapa\u003c\/strong\u003e: Cortar em medalhões de 3-4 cm. Sal e pimenta. Chapa muito quente com manteiga: 2 min de cada lado para «ao ponto» (60°C no interior). Deixar repousar 3 min antes de servir.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilete Wellington\u003c\/strong\u003e: Selar a peça inteira 1 min por cada face. Cobrir com duxelles de cogumelos e envolver em massa folhada. Levar ao forno a 200°C durante 25-30 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTournedos à Rossini\u003c\/strong\u003e: Medalhões grossos selados com manteiga, coroados com foie gras na chapa e molho de vinho tinto reduzido.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTártaro\u003c\/strong\u003e: Picar à faca muito fino. Misturar com gema, mostarda, alcaparras, cebolinho, sal e pimenta. Servir de imediato com torradas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica do talhante\u003c\/strong\u003e: O filete é delicado. Nunca o cozinhe para além do ponto — seca e perde a sua graça. O ideal é «pouco passado» ou «ao ponto». Retire-o do frigorífico 30 min antes para que chegue à temperatura ambiente.\u003c\/p\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Vinho tinto reserva ou crianza de Rioja ou Ribera del Duero.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Osso de vitela","description":"\u003ch2\u003eOsso de Vitela\u003c\/h2\u003e\n\u003cp\u003eOssos de vitela limpos, perfeitos para caldos e fundos de cozinha. A base essencial para um caldo caseiro com corpo, sabor profundo e todos os nutrientes que só o osso pode dar.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOssos variados (canilha, espinhaço, tutano)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTutano e colagénio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaldos, fundos, bone broth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo utilizar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldo de cozedura longa\u003c\/strong\u003e: 4-6h em lume brando com legumes (cebola, cenoura, alho-francês, aipo) e especiarias.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone broth (caldo de osso)\u003c\/strong\u003e: Cozedura de 12-24h para extrair o máximo de colagénio. Excelente para a saúde das articulações.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFundo escuro\u003c\/strong\u003e: Tostar os ossos no forno 30 min e depois cozer com vinho tinto e legumes. Base de molhos gourmet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTutano assado\u003c\/strong\u003e: Levar ao forno os ossos longos a 200°C durante 25 min. Barrar o tutano em torradas com flor de sal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Para um caldo limpo e dourado, toste primeiro os ossos no forno. Para um caldo branco (estilo pho), escalde-os em água a ferver 5 min antes de começar.\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🍴 Receita: Fundo Escuro de Vitela\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 2 litros · 6h\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2kg de ossos de vitela\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 2 cenouras, 2 talos de aipo\u003c\/li\u003e\n\u003cli\u003e3 dentes de alho, louro, pimenta em grão\u003c\/li\u003e\n\u003cli\u003e200ml de vinho tinto, 1 colher de sopa de concentrado de tomate\u003c\/li\u003e\n\u003cli\u003e3 litros de água fria\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eToste os ossos a 220°C durante 40 min até ficarem bem dourados.\u003c\/li\u003e\n\u003cli\u003eNo mesmo tabuleiro, junte os legumes e o tomate. Leve ao forno mais 15 min.\u003c\/li\u003e\n\u003cli\u003eVerta o vinho para deglacear e raspe os sucos do fundo.\u003c\/li\u003e\n\u003cli\u003ePasse tudo para um tacho com água fria e especiarias. Leve a ferver suavemente.\u003c\/li\u003e\n\u003cli\u003eCozinhe destapado 5-6h em lume muito brando. Retire a espuma no início.\u003c\/li\u003e\n\u003cli\u003eCoe. Reduza para metade se quiser um fundo intenso. Congele em porções.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍲 \u003cem\u003eUm bom fundo é o segredo dos grandes molhos. Tê-lo congelado eleva qualquer receita num instante.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eImagem meramente ilustrativa.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Aberto","offer_id":55853775421780,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Redondo","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":"Carne picada de vitela","description":"\u003ch2\u003eCarne Picada de Vitela\u003c\/h2\u003e\n\u003cp\u003eCarne 100% de vitela, sem misturas nem aditivos. Picada no momento da encomenda para máxima frescura. Perfeita para hambúrgueres artesanais, almôndegas, molho à bolonhesa ou picadillo venezuelano.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% vitela (sem porco, sem misturas)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMagra (≈10% de gordura)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTextura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePicada fina, suculenta\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHambúrgueres, almôndegas, bolonhesa, picadillo\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHambúrgueres caseiros\u003c\/strong\u003e: Misturar com sal, pimenta e um pouco de ovo. Formar discos de 150g. Chapa quente: 3 min de cada lado para «ao ponto».\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBolonhesa\u003c\/strong\u003e: Refogar com cebola, alho, cenoura e aipo. Juntar tomate triturado, vinho tinto e orégãos. 1h em lume brando.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAlmôndegas\u003c\/strong\u003e: Misturar com pão ralado molhado em leite, ovo, alho e salsa. Fritar e terminar em molho de tomate ou vinho branco.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePicadillo venezuelano\u003c\/strong\u003e: Refogar com cebola, pimentão, alho, tomate e cominhos. Juntar batatas em cubos, alcaparras e azeitonas. Servir com arroz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica do talhante\u003c\/strong\u003e: Para hambúrgueres suculentos, não aperte demasiado a carne ao formar o disco — um pouco de ar entre as fibras é essencial. E nunca fure com um garfo enquanto cozinha.\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🍴 Receita: Hambúrgueres Caseiros Suculentos\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e600g de carne picada de vitela\u003c\/li\u003e\n\u003cli\u003e1 cebola pequena muito picada\u003c\/li\u003e\n\u003cli\u003e1 dente de alho esmagado\u003c\/li\u003e\n\u003cli\u003e1 ovo\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de mostarda Dijon\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de molho Worcestershire\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, salsa fresca\u003c\/li\u003e\n\u003cli\u003e4 pães de hambúrguer, queijo, alface, tomate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparação:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRefogue a cebola em azeite em lume brando durante 8 min sem tomar cor. Deixe arrefecer.\u003c\/li\u003e\n\u003cli\u003eMisture a carne com a cebola, o alho, o ovo, a mostarda, o Worcestershire, o sal, a pimenta e a salsa. Una com suavidade, sem amassar em excesso.\u003c\/li\u003e\n\u003cli\u003eForme 4 discos com cerca de 1,5 cm de espessura. Faça uma pequena covinha no centro com o polegar para que não inchem ao cozinhar.\u003c\/li\u003e\n\u003cli\u003eChapa ou frigideira bem quente com um fio de azeite: 3 min de cada lado para o ponto «ao ponto» (60°C no interior). Junte o queijo no último minuto.\u003c\/li\u003e\n\u003cli\u003eToste ligeiramente os pães. Monte com o hambúrguer, a alface, o tomate e os seus molhos favoritos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍔 \u003cem\u003eO segredo de um bom hambúrguer caseiro está na qualidade da carne e em não a apertar demasiado ao formar os discos. Esta carne picada de vitela é perfeita porque tem o equilíbrio certo de gordura para se manter suculenta.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Cerveja artesanal ou vinho tinto jovem e frutado.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende. O preço apresentado é por kg e será ajustado ao peso final.\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":"Personalizado","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":"Milanesa de vaca panada 150g aprox.","description":"\u003ch2\u003eMilanesa de vaca panada\u003c\/h2\u003e\n\u003cp\u003eBifes de vitela panados à mão, prontos a fritar. Estaladiços por fora, suculentos por dentro. Um clássico latino-americano que conquista pequenos e graúdos. Vêm prontas: só tem de as fritar e servir.\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\u003eCorte base\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eTapa ou babilla em bife fino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003ePanado\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003ePão ralado tradicional\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003eProntas para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eFritar diretamente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 75.7143%;\"\u003eSanduíche de milanesa, prato principal, piquenique\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 23.9286%;\"\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFritas tradicionais\u003c\/strong\u003e: Óleo quente (180°C), 2-3 min de cada lado até dourar. Escorrer em papel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno (mais leves)\u003c\/strong\u003e: 200°C durante 18-20 min, virando a meio. Spray de óleo por cima.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 180°C durante 12-15 min. Pulverizar com óleo. Resultado mais estaladiço e saudável.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÀ napolitana\u003c\/strong\u003e: Cozinhadas + fiambre + tomate + queijo mozzarella + forno até gratinar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Para que a milanesa não perca o panado, certifique-se de que o óleo está bem quente antes de as pôr. E não as mexa muito — vire apenas uma vez.\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🍴 Receita: Milanesa à Napolitana no Forno\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 4 pessoas · 30 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 milanesas de vaca panadas\u003c\/li\u003e\n\u003cli\u003e200ml de molho de tomate caseiro ou passata\u003c\/li\u003e\n\u003cli\u003e200g de queijo mozzarella ralado\u003c\/li\u003e\n\u003cli\u003e4 fatias de fiambre\u003c\/li\u003e\n\u003cli\u003eOrégãos, azeite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eFritar ou levar ao forno as milanesas até ficarem douradas (10 min).\u003c\/li\u003e\n\u003cli\u003eColocar num tabuleiro de forno. Cobrir cada milanesa com molho de tomate.\u003c\/li\u003e\n\u003cli\u003ePôr uma fatia de fiambre por cima e cobri-la com queijo mozzarella.\u003c\/li\u003e\n\u003cli\u003ePolvilhar com orégãos e um fio de azeite.\u003c\/li\u003e\n\u003cli\u003eGratinar no forno a 200°C durante 8-10 min até o queijo derreter e dourar.\u003c\/li\u003e\n\u003cli\u003eServir com batatas fritas ou salada verde.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🇦🇷 \u003cem\u003eA napolitana é a versão argentina da milanesa à parmegiana italiana. Prato icónico dos bodegones de Buenos Aires.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Cerveja fresca ou vinho tinto jovem.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"unidade","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":"Rolo de vaca","description":"\u003ch2\u003eEnrollado de vaca\u003c\/h2\u003e\n\u003cp\u003eBife de vitela enrolado e atado, pronto a ir ao forno. Uma preparação tradicional venezuelana, perfeita para reuniões de família e ocasiões especiais. Carne saborosa, apresentação de festa e resultado sempre espetacular.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCorte base\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFralda enrolada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRecheio típico\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFiambre, queijo, ovo, pimentos, cenoura\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMédio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eForno, panela, ocasiões especiais\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno tradicional\u003c\/strong\u003e: Selar primeiro na frigideira. Levar ao forno a 180°C durante 45-60 min com vinho tinto e legumes à volta.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEm panela de pressão\u003c\/strong\u003e: 35-40 min com caldo, cebola e vinho. Deixar repousar 10 min antes de cortar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa panela com legumes\u003c\/strong\u003e: Cozinhar tapado com legumes e vinho branco 1h 30min em lume brando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReverse sear\u003c\/strong\u003e: Forno baixo a 120°C até 60°C no interior. Selar na frigideira para uma crosta final estaladiça.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica do talhante\u003c\/strong\u003e: Depois de cozinhar, deixe repousar o enrollado 10-15 min antes de o cortar. O repouso permite que os sucos se redistribuam e os recheios assentem.\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🍴 Receita: Enrollado no Forno com Vinho Tinto\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 6 pessoas · 1h 30min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg de enrollado de vaca (já recheado e atado)\u003c\/li\u003e\n\u003cli\u003e200ml de vinho tinto\u003c\/li\u003e\n\u003cli\u003e500ml de caldo de carne\u003c\/li\u003e\n\u003cli\u003e2 cebolas, 2 cenouras, 3 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 ramo de alecrim e tomilho\u003c\/li\u003e\n\u003cli\u003eSal, pimenta, azeite\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de concentrado de tomate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparação:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePré-aqueça o forno a 180°C. Tempere o enrollado com sal e pimenta por todos os lados.\u003c\/li\u003e\n\u003cli\u003eNuma panela grande, sele o enrollado com azeite quente até ficar dourado por todos os lados (5 min). Retire.\u003c\/li\u003e\n\u003cli\u003eNa mesma panela, refogue a cebola, a cenoura e o alho. Junte o concentrado de tomate e cozinhe 2 min.\u003c\/li\u003e\n\u003cli\u003eDeite o vinho tinto e deixe reduzir a metade. Junte o caldo, as ervas e o enrollado.\u003c\/li\u003e\n\u003cli\u003eTape e leve ao forno 45 min. Destape, regue com o molho e leve ao forno mais 15 min para dourar.\u003c\/li\u003e\n\u003cli\u003eRetire do forno, cubra com papel de alumínio e deixe repousar 15 min antes de cortar.\u003c\/li\u003e\n\u003cli\u003eCoe o molho e sirva-o quente. Acompanhe com puré de batata ou arroz.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🎉 \u003cem\u003eO enrollado é o prato de domingo ou de Natal por excelência em muitas casas venezuelanas. A apresentação ao cortá-lo, com as cores do recheio, é sempre um sucesso.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eHarmonização\u003c\/strong\u003e: Tinto crianza da Ribera del Duero ou Malbec argentino.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Osso de peito","description":"\u003ch2\u003eOsso de peito com carne\u003c\/h2\u003e\n\u003cp\u003eOsso de peito de vitela com carne agarrada — o ingrediente secreto para caldos encorpados, gelatina natural e um sabor profundo. Imprescindível para o cocido madrileño, a sopa de osso e os caldos caseiros cheios de sabor.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEsterno com carne\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTutano e colagénio\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCozidos, sopas, caldos, ramen\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo utilizar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaldo de cocido\u003c\/strong\u003e: Cozer com legumes e grão-de-bico 3-4h em lume brando. O caldo mais rico obtém-se com paciência.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSopa de osso venezuelana (sopa de hueso)\u003c\/strong\u003e: Com mandioca, banana-pão, espiga de milho, coentros e alho. Substanciosa e reconfortante.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaldo base para ramen\/pho\u003c\/strong\u003e: Tostar primeiro o osso no forno. Cozer 6-8h com gengibre, alho e cebola.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBone broth\u003c\/strong\u003e: 12h de cozedura lenta para extrair todo o colagénio. Excelente para a saúde das articulações.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Torre os ossos no forno 30 min a 200°C ANTES de fazer o caldo. Isto carameliza os açúcares e multiplica o sabor.\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🍴 Receita: Caldo Caseiro de Osso\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara 3-4 litros · 4-6h de cozedura lenta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg de osso de peito com carne\u003c\/li\u003e\n\u003cli\u003e2 cebolas cortadas em quartos\u003c\/li\u003e\n\u003cli\u003e2 cenouras, 2 alhos-porros, 1 ramo de aipo\u003c\/li\u003e\n\u003cli\u003e1 cabeça de alho inteira\u003c\/li\u003e\n\u003cli\u003eSal, pimenta em grão, louro, salsa\u003c\/li\u003e\n\u003cli\u003e4 litros de água fria\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eTorre os ossos num tabuleiro de forno a 200°C durante 30 min, até ficarem dourados.\u003c\/li\u003e\n\u003cli\u003ePasse para uma panela grande com todos os legumes e especiarias. Cubra com água fria.\u003c\/li\u003e\n\u003cli\u003eLeve a ferver e retire com cuidado a espuma da superfície.\u003c\/li\u003e\n\u003cli\u003eBaixe para lume MUITO brando (a fazer apenas pequenas bolhas) e cozinhe destapado 4-6 horas.\u003c\/li\u003e\n\u003cli\u003eCoe o caldo. Deixe arrefecer e retire a gordura solidificada.\u003c\/li\u003e\n\u003cli\u003eCongele em doses de 500ml para usar em qualquer receita. Dura 3 meses no congelador.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🍲 \u003cem\u003eO caldo de osso caseiro não tem comparação com os industriais. É a base secreta dos grandes restaurantes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas da encomenda a gramagem exata que pretende.\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":"Frango inteiro cortado","description":"\u003ch2\u003eFrango inteiro\u003c\/h2\u003e\n\u003cp\u003eFrango fresco inteiro de primeira qualidade. Ideal para assar no forno, em caçarola ou para cortar como preferir. Limpo, pronto a cozinhar. O clássico prato de domingo.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFrango fresco inteiro\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreparação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLimpo e pronto a cozinhar\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eForno, caçarola, grelhador, assados\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C baixando para 180°C. 1h-1h 15min. Picar a coxa para verificar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrelhado «ao chimichurri»\u003c\/strong\u003e: Marinar 4h, abrir em borboleta, grelhar 45 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEm caçarola\u003c\/strong\u003e: Sofrito + vinho branco + caldo. 45 min tapado.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrango ao alho\u003c\/strong\u003e: Cortar em pedaços, alourar com muitos alhos e vinho. Um clássico.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Para uma pele estaladiça, seque BEM a pele com papel e unte-a com manteiga antes de ir ao forno.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\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":"Frango do campo inteiro","description":"\u003ch2\u003eFrango do campo inteiro\u003c\/h2\u003e\n\u003cp\u003eFrango do campo criado em liberdade, com mais espaço e alimentação natural. Mais sabor, textura mais firme e carne mais amarela do que o frango convencional. A qualidade superior.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFrango do campo inteiro\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCriação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEm liberdade, alimentação natural\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMais sabor e textura firme\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaldos, assados, ocasiões especiais\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo forno tradicional\u003c\/strong\u003e: 200°C 1h 15min com limão e alecrim.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaldo de frango gourmet\u003c\/strong\u003e: 2h 30min de cozedura lenta. Caldo dourado e intenso.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCoq au vin\u003c\/strong\u003e: Receita francesa com vinho tinto. 1h 30min em lume brando.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrango ao sal\u003c\/strong\u003e: Cobrir com sal grosso, levar ao forno 1h 15min.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O frango do campo é mais firme e precisa de 15-20% mais tempo de cozedura do que o comum. Vale a pena esperar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\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":"Personalizado","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":"Galinha (unidade)","description":"\u003ch2\u003eGalinha\u003c\/h2\u003e\n\u003cp\u003eGalinha inteira fresca, ideal para caldos substanciosos, sopas e sancochos venezuelanos. A sua carne firme e o sabor intenso dão ao caldo um corpo e um aroma incomparáveis.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGalinha inteira fresca\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarne firme, caldo intenso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaldos, sancochos, cozidos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSancocho venezuelano\u003c\/strong\u003e: Com mandioca, banana-pão, milho e legumes. 2-3h em lume brando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldo de galinha\u003c\/strong\u003e: 3-4h de cozedura lenta. Resultado dourado e intenso.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanela de pressão\u003c\/strong\u003e: 45 min com legumes. Caldo perfeito em menos tempo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCozido\u003c\/strong\u003e: Com grão-de-bico, legumes e carnes. Prato único e reforçado.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A galinha requer MAIS tempo do que o frango — mínimo 2h. A sua carne é mais firme e o caldo mais saboroso.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Galinha Semi \/ 1kg","offer_id":55853776961876,"sku":null,"price":4.95,"currency_code":"EUR","in_stock":true},{"title":"Galinha Pesada \/ 1kg","offer_id":57382407831892,"sku":null,"price":4.95,"currency_code":"EUR","in_stock":true},{"title":"Galinha Pesada \/ 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":"Quarto traseiro de frango","description":"\u003ch2\u003eQuartos traseiros de frango\u003c\/h2\u003e\n\u003cp\u003eQuartos traseiros de frango (coxa + sobrecoxa unidas). Suculentos, económicos e com muita carne, perfeitos para estufados, assados e refeições de família. A melhor relação qualidade-preço.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCoxa + sobrecoxa num só corte\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSuculento, económico, muita carne\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEstufados, forno, grelhador, BBQ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 45-50 min com limão, alho e alecrim.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufado caseiro\u003c\/strong\u003e: Sofrito com vinho e legumes. 45 min em lume brando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBBQ\u003c\/strong\u003e: Marinar com molho BBQ, brasas médias 30 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrango de caçarola\u003c\/strong\u003e: Com batatas, cebola e vinho branco. Prato único.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Excelente relação qualidade-preço. A parte mais suculenta do frango em formato económico.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Sobrecoxa de frango","description":"\u003ch2\u003eSobrecoxa de frango\u003c\/h2\u003e\n\u003cp\u003eSobrecoxa de frango fresca, com osso ou sem osso, conforme preferir. Mais suculenta e saborosa do que o peito, perfeita para estufar, marinar ou grelhar na chapa.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSuculenta, saborosa, não seca\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEstufados, chapa, forno, marinada\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 35-40 min. Com a pele virada para cima para ficar estaladiça.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEstufada em molho\u003c\/strong\u003e: Alourar e estufar com cebola, tomate e vinho branco 30 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Temperada com sal e pimenta, 6-7 min de cada lado tapada.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinada à coreana\u003c\/strong\u003e: Marinar com soja, gengibre, alho e mel. Forno ou air fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: É a parte mais suculenta do frango. Aguenta cozeduras longas sem secar, perfeita para estufados.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777092948,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56116899709268,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56116899742036,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true},{"title":"Personalizado","offer_id":56116899774804,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/contramuslodepollo.jpg?v=1780676629"},{"product_id":"jamoncito-de-pollo","title":"Coxinha de frango","description":"\u003ch2\u003ePernas de frango\u003c\/h2\u003e\n\u003cp\u003ePernas de frango inteiras com pele, carnudas e suculentas. Ideais para o grelhador, o forno ou a caçarola. Uma das partes do frango com mais sabor graças à sua gordura natural.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePerna inteira com pele e osso\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSuculenta, saborosa\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eForno, grelhador, estufados, caçarola\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 40-45 min. Pele virada para cima para ficar estaladiça.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrelhador\u003c\/strong\u003e: Brasas médias 30 min, virando. Marinar antes com limão e alho.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEstufada\u003c\/strong\u003e: Sofrito + vinho branco. 40 min em lume brando.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinada\u003c\/strong\u003e: Marinar 4h com iogurte e especiarias. Forno ou brasa.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: A pele deve ficar dourada e estaladiça — não a retire antes de cozinhar. É o melhor sabor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777158484,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118305358164,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118305390932,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true},{"title":"Personalizado","offer_id":56118305423700,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/jamoncitodepollo.jpg?v=1780676628"},{"product_id":"alas-de-pollo","title":"Asas de frango","description":"\u003ch2\u003eAsas de frango\u003c\/h2\u003e\n\u003cp\u003eAsinhas de frango frescas, ideais para petiscar, para o churrasco e para receitas estaladiças. Um clássico irresistível para partilhar.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFrango fresco do dia\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAditivos nem conservantes\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, fritura, forno, air fryer\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBuffalo wings\u003c\/strong\u003e: Fritar e banhar em molho buffalo (manteiga + molho picante). Servir com aipo e blue cheese.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBBQ no forno\u003c\/strong\u003e: 200°C 40 min, virando. Pincelar com BBQ nos últimos 10 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEstaladiças na air fryer\u003c\/strong\u003e: 200°C 25 min. Estaladiças por fora, suculentas por dentro.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa brasa\u003c\/strong\u003e: Marinar 2h com alho, limão e pimentão-doce. Assar 25 min, virando.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Seque-as bem com papel antes de cozinhar — é a chave para ficarem estaladiças e não cozidas a vapor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\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":"Personalizado","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":"Peito de frango em filetes","description":"\u003ch2\u003ePeito de frango em filetes\u003c\/h2\u003e\n\u003cp\u003ePeito inteiro sem osso, a parte mais versátil do frango. Ideal para bifes, panados, salteados e saladas. Carne magra, rica em proteína e pobre em gordura.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSem osso, sem pele\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuito baixo (magra)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBifes, saladas, salteados, caris\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife na chapa\u003c\/strong\u003e: 3-4 min de cada lado. Não ultrapassar os 70°C no interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanados (San Jacobo)\u003c\/strong\u003e: Farinha-ovo-pão ralado. Fritar 3 min de cada lado.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTiras ao curry\u003c\/strong\u003e: Saltear com pasta de caril e leite de coco. 15 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEm salada César\u003c\/strong\u003e: Cozer ou grelhar, cortar em tiras, montar com alface romana.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: É a parte que seca mais facilmente. Cozinhe-a o tempo JUSTO. Se a marinar em iogurte durante 1h, fica mais suculenta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\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":"Personalizado","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":"Peito de frango com osso","description":"\u003ch2\u003ePeito de frango com osso\u003c\/h2\u003e\n\u003cp\u003ePeito de frango com osso e pele — mais sabor e melhor para caldos. O osso conserva a humidade durante a cozedura, dando uma carne mais suculenta do que o peito desossado.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCom osso e pele\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVantagem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMais sabor, não seca tanto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaldos, estufados, assados\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 40-45 min. Pele virada para cima.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldo de frango\u003c\/strong\u003e: Cozer com legumes 1h 30min. Caldo intenso.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstufada\u003c\/strong\u003e: Com cebola, alho e vinho branco. 40 min em lume brando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssado ao limão\u003c\/strong\u003e: Marinar com limão e alho, levar ao forno com legumes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O osso conserva os sucos. O peito com osso fica sempre mais suculento do que sem osso.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853777289556,"sku":null,"price":6.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56118316400980,"sku":null,"price":3.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56118316433748,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/pechugaconhueso.png?v=1782339837"},{"product_id":"alas-de-pollo-adobadas","title":"Asas de frango marinadas","description":"\u003ch2\u003eAsas de frango marinadas\u003c\/h2\u003e\n\u003cp\u003eAsinhas de frango marinadas com o nosso adobo caseiro — pimentão-doce, alho, cominhos e especiarias. Prontas a assar ou fritar diretamente, sem trabalho de marinada.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMarinada\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAdobo caseiro (pimentão-doce, alho, cominhos)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProntas para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAssar\/fritar sem passos prévios\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, forno, air fryer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€6.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 35-40 min, virando uma vez. Douradas e suculentas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo grelhador\u003c\/strong\u003e: Lume médio 20-25 min. O adobo carameliza e forma uma crosta deliciosa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 200°C 22 min. Estaladiças sem óleo extra.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa frigideira\u003c\/strong\u003e: Lume médio-alto tapado 25 min. Destapar nos últimos 5 min para dourar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Como já estão marinadas, não precisam de sal extra. Acompanhe com limão, alho assado e batatas.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Hambúrguer de frango 150g","description":"\u003ch2\u003eHambúrguer de frango 150g\u003c\/h2\u003e\n\u003cp\u003eHambúrguer artesanal de frango natural, sem aditivos. 135g de pura carne de frango, pronto para a chapa ou o grelhador. Mais leve do que o de vitela, com um sabor delicado.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% frango natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeso\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e135g por unidade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAditivos nem conservantes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChapa, grelhador, dietas leves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por unidade\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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Com um fio de azeite. 3-4 min de cada lado até dourar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrelhador\u003c\/strong\u003e: Brasas médias. 3-4 min de cada lado. Junte queijo no final, se quiser.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 180°C 12 min. Mais saudável, sem óleo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 15 min, virando a meio.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: O frango seca depressa — não o cozinhe demasiado. Quando saírem os sucos transparentes, está pronto.\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":"Carcaça de frango","description":"\u003ch2\u003eCarcaça de frango\u003c\/h2\u003e\n\u003cp\u003eCarcaças de frango frescas para preparar caldos caseiros intensos e naturais. A base secreta de qualquer bom caldo, sopa ou arroz.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTipo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEsqueleto de frango fresco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaldos, sopas, arrozes, fundos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo utilizar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldo de frango\u003c\/strong\u003e: 2h em lume brando com legumes, cebola, cenoura e alho-porro.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase para arroz\u003c\/strong\u003e: Usar o caldo para arroz de frango ou paella.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFundo branco\u003c\/strong\u003e: Cozer só as carcaças com água e especiarias 4h. Reduzir e congelar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSopa de frango caseira\u003c\/strong\u003e: Cozer com frango, massa de aletria, cenoura e aipo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Para um caldo mais escuro e aromático, torre as carcaças no forno 20 min antes de ferver.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Miudezas de frango","description":"\u003ch2\u003eMiudezas de frango\u003c\/h2\u003e\n\u003cp\u003eFígado, moelas e coração de frango frescos. Ideais para salteados, estufados, moelas grelhadas e receitas tradicionais venezuelanas. Sabor intenso e económicas.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFígado + moela + coração\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaracterística\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSabor intenso, ricas em ferro\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSalteados, estufados, grelhador\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMoelas grelhadas\u003c\/strong\u003e: Sal grosso, brasas médias 25 min. Estaladiças por fora.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFígado de cebolada\u003c\/strong\u003e: Chapa com cebola caramelizada e vinho branco. 10 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEstufado crioulo\u003c\/strong\u003e: Sofrito venezuelano com tomate e ají dulce. 30 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalteado oriental\u003c\/strong\u003e: Wok com soja, gengibre e legumes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: As moelas precisam de uma cozedura mais longa do que o fígado e o coração. Cozinhe-as primeiro.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante personalizada:\u003c\/strong\u003e Indique nas notas a gramagem exata que pretende.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"Fígado \/ 1kg","offer_id":55853778731348,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Fígado \/ 500g","offer_id":56118308372820,"sku":null,"price":2.25,"currency_code":"EUR","in_stock":true},{"title":"Fígado \/ 2kg","offer_id":56118308405588,"sku":null,"price":9.0,"currency_code":"EUR","in_stock":true},{"title":"Moela \/ 1kg","offer_id":57382456262996,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Moela \/ 500g","offer_id":57382456295764,"sku":null,"price":2.25,"currency_code":"EUR","in_stock":true},{"title":"Moela \/ 2kg","offer_id":57382456328532,"sku":null,"price":9.0,"currency_code":"EUR","in_stock":true},{"title":"Coração \/ 1kg","offer_id":57382456361300,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"Coração \/ 500g","offer_id":57382456394068,"sku":null,"price":2.25,"currency_code":"EUR","in_stock":true},{"title":"Coração \/ 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":"Chouriço de frango","description":"\u003ch2\u003eChorizo de frango\u003c\/h2\u003e\n\u003cp\u003eChouriço artesanal feito com carne de frango. Menos gordo do que o de porco, muito saboroso, ideal para o grelhador e a chapa. Uma alternativa mais leve ao chouriço tradicional.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarne de frango + especiarias\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTeor de gordura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBaixo (vs chouriço de porco)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, chapa, estufados\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo grelhador\u003c\/strong\u003e: Brasas médias. 12-15 min, virando. Picar antes para que não rebentem.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: Sem óleo. 10-12 min, virando.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEm estufados\u003c\/strong\u003e: Saltear e juntar a lentilhas, grão-de-bico ou paella.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTapas\u003c\/strong\u003e: Cortar em rodelas, saltear com vinho branco. Servir com pão.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Pique a tripa antes de cozinhar para que não rebentem quando as gorduras se expandem.\u003c\/p\u003e\n\u003cp\u003eImagem meramente ilustrativa.\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":"Espetadas de frango","description":"\u003ch2\u003eEspetadas de frango\u003c\/h2\u003e\n\u003cp\u003eEspetadas de frango marinadas no nosso adobo caseiro, intercaladas com pimento e cebola. Prontas para o grelhador, a chapa ou o forno. Uma opção de refeição rápida e deliciosa.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFrango + legumes (pimento, cebola)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMarinada\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAdobo caseiro\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal para\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrelhador, chapa, forno, brasas\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço por 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\u003eComo cozinhar\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa grelha\u003c\/strong\u003e: Brasas médias 12-15 min, virando. Douradas e suculentas.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNa chapa\u003c\/strong\u003e: 4-5 min de cada lado, tapadas.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNo forno\u003c\/strong\u003e: 200°C 18-20 min, virando a meio.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAir fryer\u003c\/strong\u003e: 200°C 12-15 min. Estaladiças sem óleo extra.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e⚡ \u003cstrong\u003eDica\u003c\/strong\u003e: Se os espetos forem de madeira, deixe-os de molho em água 30 min antes para não queimarem.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e🔪 Variante Personalizado:\u003c\/strong\u003e Indique nas notas o peso exato que pretende.\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":"Personalizado","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\/pt\/collections\/lo-mas-vendido.oembed","provider":"La Puerta del Llano en Europa S.L.","version":"1.0","type":"link"}