Nureongso Kkamang Dwaeji
누렁소까망돼지
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
Exquisite Aged Meat in Gunsan
Empfohlene Punkte
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One of the cuts with a good flavor and a chewy texture, layered with muscle and fat, and full of juice.
This cut not only has the richest meat flavor but also a savory umami taste. It has less intermuscular fat but more intramuscular fat, resulting in abundant marbling, which enhances the flavor and provides a rich meat texture.
A part produced from one animal weighing about 5kg, with the best marbling among beef and tender juiciness.
Reservation by phone is required 2-3 days in advance.
Variable
Reservation by phone is required 2-3 days in advance
Reservation by phone is required 2-3 days in advance
This is a special cut of meat that yields 800-900g per cow. Reservation by phone is required 2-3 days in advance.
Reservation by phone is required 2-3 days in advance.
This is our Korean pork belly aged for 330 hours. It has a high fat content and low protein, but the rich flavor of the fat.
Our Korean pork neck aged for 330 hours Richer in flavor than pork belly and full of juice
One of the recommended meats It has a very rich flavor One of the special cuts that yields only about 330~400g per pig
The fat color is a light creamy hue, and the premium fat, which is back fat, is distributed in this special cut.
