Shoulder of Lamb from Aragon pickled Corral del tio Nicasio 1kgr approx

is Shoulder of Lamb from Aragon pickled Corral del tio Nicasio 1 kgr arox Shoulder of Lamb from Aragon pickled the Corral-Uncle Nicasio , vacuum 1 kg. Weight apox. 1 kg For 3 /4 Portions. Presentation , bag the vacuum . Retains (does Not need cold to preserve ). Shelf life : 6 months Suitable for coeliacs. Contains No Lactose . 100% Natural, without additives or preservatives. the Shoulder of Lamb from Aragon pickled Corral del tio Nicasio, eta realizadz with the traditional recipe of the town of Castejon de Valdejasa, located in the region of the 5 Villas of Zaragoza. The extra virgin olive oil that accompanies it, is of the cooperative of San Sebastian de la Sierra de Luna in the region of 5 Villas . Ration of rabbit pickled by quarter front or rear, it is very valid to accompany with a multitude of side dishes (salads, potatoes,…), seasoned with the oil of the same ration.     the yard OF THE UNCLE NICASIO. (Castejón of Valdejasa , of the region of las Cinco Villas (Zaragoza).   In April 2014 I opened the doors of my workshop, in which escabecho meat of partridge, quail and rabbit, the latter being the flagship of my company, since that is the traditional dish of my people and for which I undertook this whole adventure. The idea arose in 2004, when several organizations from the region of the Five Villas have encouraged all their people to give to know about its best uses and traditions , with the aim of promoting the area. In Castejón de Valdejasa, it was clear from the beginning, we would organize a food fair, cultural–in which to publicize our typical dish: RABBIT PICKLED in THE STYLE CASTEJONERO. The pickled is a traditional way of preserving food using vinegar, oil and spices. Since our town is surrounded by mountains, was a perfect way to keep the game meat that abounded in them. Despite the years that have passed and what we have evolved, the castejoneros have managed to preserve this recipe in which craftsmanship is the highest priority. With this same premise was born THE CORRAL-UNCLE NICASIO, where I meat escabechadas following the original recipe and incorporating new technologies to achieve the higher durability of my products, turning them into preserves. Presented in different formats, such as in bags vacuum packed or in glass jar, chopped or shredded, is both a perfect addition to your tapas or salad as a great main dish accompanied by any type of lining.