For this assorment Gustor has picked out 4 NOT dry aged cuts where flavour and tenderness hold the key
- Pata Negra Corona, The tender porkchops of the Pata negra pig from Spain
- The grassfed Irish Black angus Rib eye
- The grainfed Australian Black Angus Rib eye
- A piece of authentic 'Vache Flamande' or 'Flemish Cow' entrecote
Around 400 gr p.p.
+ a jar of 'Gustor' steakmarinade