{"product_id":"filet-premium-dry-aged-aus-spanien-vacum","title":"Filet | Premium Dry Aged+ aus Spanien","description":"\u003ch2 data-path-to-node=\"2\"\u003eVACUM Premium Dry Aged+ Filet – Das Beste aus Spanien\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003eErleben Sie Fleischgenuss auf einem neuen Level. Das \u003cb data-path-to-node=\"3\" data-index-in-node=\"53\"\u003ePremium Dry Aged+ Filet\u003c\/b\u003e von VACUM ist nicht einfach nur ein Steak; es ist das Ergebnis leidenschaftlicher Selektion und handwerklicher Perfektion aus dem Herzen Spaniens.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eVACUM, unter der Leitung von Fleisch-Enthusiast José Rosell, gilt weltweit als Referenz für spanisches Rindfleisch der Extraklasse. Für die \"Dry Aged+\" Serie werden nur die besten Rückenpartien alter, spanischer Rassen ausgewählt, die durch ihre feine Marmorierung und Charakterstärke bestechen.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eDas Geschmacksprofil\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eWährend ein klassisches Filet oft nur durch Zartheit glänzt, bietet das VACUM Dry Aged+ Filet eine \u003cb data-path-to-node=\"6\" data-index-in-node=\"99\"\u003eeinzigartige Geschmackstiefe\u003c\/b\u003e. Durch die kontrollierte Trockenreifung am Knochen entwickelt das Fleisch:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eIntensive Butternoten:\u003c\/b\u003e Ein schmelzender, fast nussiger Geschmack.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eKonzentriertes Aroma:\u003c\/b\u003e Weniger Wasseranteil sorgt für einen \"fleischigeren\" Biss.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eUltimative Zartheit:\u003c\/b\u003e Die Reifung spaltet die Muskelfasern auf natürliche Weise – das Messer gleitet förmlich durch das Fleisch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"8\"\u003eWarum VACUM Dry Aged+?\u003c\/h3\u003e\n\u003col start=\"1\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eSpanische Tradition:\u003c\/b\u003e Die Tiere stammen von ausgewählten Bauernhöfen im Nordwesten Spaniens (León, Galicien, Asturien), wo sie langsam und natürlich aufwachsen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eMeisterhafte Reifung:\u003c\/b\u003e Das \"Plus\" steht für eine verlängerte Reifezeit in speziellen Klimakammern, die den typischen Dry-Aged-Charakter perfektioniert, ohne das Filet zu überlagern.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eSelektion:\u003c\/b\u003e Nur ein Bruchteil der Schlachtkörper erfüllt die strengen Kriterien für die 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