Flesh

Carnes
The chicken Potablava, or chicken of the Prat, is the queen of our flesh. But you do not forget you of our brasa, with beef, lechal or the Iberian prey.
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· Entrecot Of beef to the brasa of 400 gr.
· Roasted of throws of Beef to the brasa
· Espalditas Of Rabbit to the brasa
· Espalditas Of Rabbit to the style del Cortijo
· Costillar Of pig to the oven in his juice
· Ribs of lamb to the brasa
· Chuletón Of Cow Macerado 800 gr.
· Solomillo Of beef with Foie 
· Barbecue del Cortijo with potatoes to the caliu and padrón (Chicken, Butifarra, churrasco of beef, chorizo and lamb)
· Iberian prey to the brasa
· Magret Of Duck with red fruits
. Pollastre Potablava To the style of the Chef
. Latiguillo Of Iberian pig to the brasa

 
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