1.0Cárnicas Goiahttps://carnicasgoia.gege.es/eu/rich600338<blockquote class="wp-embedded-content"><a href="https://carnicasgoia.gege.es/eu/producto/txurraskoa/">Txurraskoa</a></blockquote> <script type='text/javascript'> <!--//--><![CDATA[//><!-- /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,n=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=0;o<n.length;o++)n[o].style.display="none";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if("link"===t.message)if(a=d.createElement("a"),i=d.createElement("a"),a.href=r.getAttribute("src"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(!n){n=!0;for(var e,t,r=-1!==navigator.appVersion.indexOf("MSIE 10"),a=!!navigator.userAgent.match(/Trident.*rv:11\./),i=d.querySelectorAll("iframe.wp-embedded-content"),s=0;s<i.length;s++){if(!(e=i[s]).getAttribute("data-secret"))t=Math.random().toString(36).substr(2,10),e.src+="#?secret="+t,e.setAttribute("data-secret",t);if(r||a)(t=e.cloneNode(!0)).removeAttribute("security"),e.parentNode.replaceChild(t,e)}}}}(window,document); //--><!]]> </script><iframe sandbox="allow-scripts" security="restricted" src="https://carnicasgoia.gege.es/eu/producto/txurraskoa/embed/" width="600" height="338" title="“Txurraskoa” — Cárnicas Goia" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe>https://carnicasgoia.gege.es/wp-content/uploads/2020/07/carnicas-goya-costilla-ternera-rosada-destacadav3.jpg640762Txurraskoa Saiheskia zerrendatan, zerrenda-errea, erretzeko zerrenda… Argentinako ebakidura tipikoa, hotz lehorrean ondua (DRY AGED), nahi den samurtasuna lortu arte, zaporea areagotuz eta nahi den testura lortuz. Ebakidura berezi horretako hezurraren eta haragiaren konbinazioak zapore berezia ematen dio. Eta zapore ez hain bizia nahi dutenentzat, txahal-saiheskia proposatzen dugu. Parrilladen ikono bat, erreta ere onartzen duena. (1 kilo: 2 edo 3 lagun) Prezioa: 17.00 €/kg