Fourth Front of Lechazo IGP Castilla y León
Information about Fourth Front of Lechazo IGP Castilla y León
5th range plate. Fourth Front of Lamb IGP Castilla y León with traditional roast in its juice. Recipe and cooked by the Restaurant El Ermitaño de Benavente (Zamora) "1 Michelin Star and 2 Repsol Suns"
The 5th range plate contains:
- - Fourth Front of Lechazo
Ingredients:
- - Lamb, water, white wine (SULFITES), lard, garlic, cornstarch, salt, parsley and bay leaf.
You can consult the technical sheet of the product
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Fourth Front of Lechazo IGP Castilla y León
- Weight
- 1,200 Kg approx. Before Grilling
- Prepared in
- Restaurant el Ermitaño. Benavente (Zamora)
- Delivery in
- Refrigerated. 2/3 days
- Conservation
- Store between 0-4ºC. Once opened, consume within 24 hours.
- How to use
- Attend to the technical sheet.
- Nutritional Information per 100gr
- - Energy value kcal 225kcal. Fat 12g. Saturated 5g. Carbohydrates 0.75g. Sugars 0.75g. Dietary fiber 0.5g. Protein 30 g. Salt 0.7g
Specific References
- mpn
- 5ªGAMA_LECHAZO_MELQ_2PX
Product Sheet Notice
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Melquiades Rodríguez Iberian hams
Founded in 1956 in Coreses (Zamora) by Melquiades Rodríguez himself when he settled in this municipality after learning the meat trade in Salamanca. Specialized in the manufacture and sale of Iberian ham and sausages of both white and Iberian pork.
The Melquiades Iberian ham is cured in the natural dryers of the company in Salamanca, preserving the tradition in the elaboration. The unique taste and unbeatable quality are the result of years of experience.
The tradition in Melquiades Iberian hams
The master chacineros and jamoneros maintains the family character of the company. The 3rd generation leads the project at present maintaining the artisan elaboration of ham that provides that unique smell and flavor in its Iberian products.
This 5th range dish features a Cuarto Frontado de Lechazo PGI Castilla y León with a traditional roast in its juices. The recipe and cooking are the work of the renowned El Ermitaño Restaurant in Benavente, Zamora, awarded with 1 Michelin Star and 2 Repsol Suns.