Carrillera de añojo

The cheek meat of the yearling comes from the masseter muscles, known for their firm texture when raw but becoming exceptionally tender when slowly cooked. It is rich in natural collagen that turns into a smooth, melty gel during cooking, giving it a distinctive texture. Culinarily, it is prized for its deep flavor and ability to absorb goulash aromas, making it suitable for long, aromatic recipes. Nutritiously, it provides high-quality proteins and vitamins B6 and B12, along with iron and zinc.

• The description claims that the meat becomes exceptionally tender when slowly cooked.
• The description claims that the meat is rich in natural collagen.
• The description claims that it is rich in vitamins B6 and B12.
• The description claims that it is rich in iron and zinc.