Balfegó collar bone -1.5kg piece -60°C
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Take advantage of the freshest catch
Ordered before Monday 12:00 CET
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Catch and passion
Straight from the depths -
Quality and refinement
Excellence in workmanship -
Professional and reliable
Quality in every delivery
COLLAR BONE
It's known as entrecote de mar (sea entrecote) and is the bone on the sides of the neck that joins the head to the body of the animal. A portion of belly meat is added to the lean, deep red meat on the bone. It can be grilled, very toasted on the outside and very juicy on the inside. Along with ossobuco, parpatana has become a staple on the menus of the best steakhouses due to the results obtained when cooked on the grill or in a josper . It can also be boiled, shredded, and cooked in a terrine.
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WHAT OUR TUNA DESERVES
A fish of this caliber deserves more than just a spot on the plate. It deserves care, craftsmanship and respect. From sustainable catch to precise preparation and flawless presentation, every part of the tuna truly shines in the hands of a chef who understands its value.
