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Queso Cheddar pechuga entera sin hueso Técnica de reversa: Hornea a


Queso Cheddar pechuga entera sin hueso Técnica de reversa: Hornea a

Platform notes & fabric story

Description

Queso Cheddar pechuga entera sin hueso Técnica de reversa: Hornea a Técnica de reversa: Hornea a baja temperatura hasta llegar a 48°C internos y termina con un sellado rápido en sartén de acero para maximizar la reacción de Maillard • Origen y curación: Secado al aire en altitudes elevadas Para garantizar que cada entrega mantenga las propiedades organolépticas originales alineados con nuestra cultura de inocuidad alimentaria que certifica la trazabilidad de todos nuestros insumos bajo norma TIF (SENASICA)

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