Selected, premium quality, optimally matured beef tail, candied at low temperature and in olive oil for several hours. Once cooked, we manually remove all the subcutaneous fat, leaving only the collagen to achieve a more tender and mellow meat, which we then crumble by hand.

For its regeneration let it defrost 24h in positive cold and sauté it in plate or frying pan during 5 minutes.

Ideal to prepare hamburgers and gourmet sandwiches, also to add to pizzas and cokes, to elaborate cannelloni, croquettes, gyozas, empanadas…