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To improve your meat Green peppercorn sauce, roquefort sauce or mustard Dijon sauce
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Premium cow tenderloin snail (350 gr/approx)
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Premium matured cow high loin (40 days aprox.)
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Grilled cow rack
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Duck confit with pear and orange
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Matured cow tataki (40 days)
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Steak tartar from beef matured in its marrow
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Beef loin from Valle de los Pedroches
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Beef chop from Pedroches Valley
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Iberian pork tenderloin with pure Iberian ham and Jijona nougat sauce
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