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Ships within 48 hours · Estimated delivery Oct 18 - Oct 23
Our salt-fermented Kampot pepper comes from Puducherry on the south coast of India
Our burger meat for grinding yourself is characterized by its exceptional tenderness and juiciness
The pieces are very juicy and ideal for quick preparation
This lean cut from the leg impresses with its delicate texture and extremely intense flavor
Der Tafelspitz zeichnet sich durch einen außergewöhnlich aromatischen Geschmack aus und liefert wertvolle Nährstoffe
DRY AGED | T-Bone Steak | Bodensee Färse US Beef Our salt-fermented Kampot pepper comesWeight: approx. 550g 600g A classic for real steak lovers: Our dry aged T bone steak from the regional Lake Constance heifer combines delicate Beef fillet enjoyment and aromatic roast beef in one cut. Through the Dry aging on the bone the meat develops its distinctive nutty buttery taste and a particularly juicy texture.
