José Tomás Asenjo
1 año ago
En esa condición queda más blanda y aporta mayor sabor, dejando nuevas notas al paladar, como matices almendrados, lácteos y embutidos. Los chilenos tienen fama de ser buenos para los asados, de hecho la mayoría de los que compra carne de vacuno es para hacerla a la parrilla. La maduración […]
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