Corned beef, an attractive and innovative alternative

Corned beef is a low-fat, high-protein foodstuff and its culinary versatility makes it no doubt an attractive one.

This specialty and especially the samples from Leon come from the hindquarters of the cattle, preferably from indigenous breeds of Castile and Leon.

Of course, it's made for salting lovers. The final taste is more prevalent smoked; it also has a very roasted red uniform color, with shades of cherry, and has a consistent texture, thanks to the fine marbling of fat.

It offers plenty of opportunities at the table served with extra virgin olive oil, fresh mango in a salad with arugula, dressed with oil-based dressing, balsamic vinegar, pepper and chopped chives. The gastronomic versatility of the Corned beef is very broad. In spring and summer is a perfect alternative for appetizers or first courses, lunches and light dinners, accompanied with a young white wine or fermented in oak, a rose of intense flavor, or a refreshing Cava or Champagne.