Pernil de Cerdo
Pernil de Cerdo
Available in stock
Libre de hormonas y antibióticos
Vigilados y autorizados por la Secretaría de Salud
Pasturas Naturales
Pernil de Cerdo Libre de Antibióticos y Hormonas
Disfruta en tus reuniones navideñas un pernil de cerdo jugoso y lleno de sabor, seleccionado cuidadosamente de animales criados sin antibióticos ni hormonas. Su textura tierna y natural es perfecta para compartir en familia y celebrar con calidad, frescura y confianza — solo en Carnigo.
Producto bajo pedido 4 dias hábiles- se entrega descongelado
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Cooking with Carnigo
Tbone 101: The Magic on Every Side of the Grill
The grill is a stage where flavors merge to create culinary masterpieces. On this culinary journey, we'll explore the art of cooking a T-bone steak, a specialty cut from Carnigo, a leading Bogotá restaurant offering a variety of quality cuts and meats. From cut selection to the secrets of the grill, discover how to bring magic to every side of your grill. Discovering the Tbone At the heart of an exceptional culinary experience lies the choice of cut of meat. The T-bone, also known as the Porterhouse, is a unique cut that combines two iconic cuts: the Sirloin and the Tenderloin. The infiltration of fat and the combination of textures make this cut a favorite among meat connoisseurs. At Carnigo, the leading company in Bogotá, we are proud to offer this special cut to distributors and consumers. Our reputation is based on the quality of our products and the variety of cuts we offer to those seeking quality meats. Preparing the T-bone at Home Ingredients: Carnigo Tbone Coarse salt Black pepper Extra virgin olive oil Fresh herbs (rosemary, thyme) Instructions: 1. Room Temperature and Seasoning: Before you begin, make sure the T-bone has reached room temperature. Sprinkle generously with coarse salt and black pepper, ensuring each side is seasoned evenly. Let it rest for at least 30 minutes to allow the flavors to blend. 2. Grill Preparation: While the T-bone is resting, prepare your grill for direct cooking. Make sure the grill is piping hot and clean, ready to receive this spectacular cut. 3. Seal and Cook over Medium Heat: Place the T-bone on the hot grill to seal in the juices and create a flavorful crust on each side. Then, reduce the heat to medium and continue cooking until cooked to your liking. One trick is to add fresh herbs like rosemary and thyme to the grill to infuse the flavors. 4. Internal Temperature Monitoring: Use a cooking thermometer to monitor the internal temperature of the T-bone. For medium-well, aim for around 57°C (133°F) in the thickest part of the cut. Adjust according to your cooking preference. 5. Rest Time: Once the desired doneness is reached, remove the T-bone from the grill and let it rest for at least 10 minutes. This step is essential to allow the juices to redistribute, ensuring optimal juiciness when slicing. The Magic in Every Bite With the perfectly prepared T-bone steak, you're ready to enjoy the magic in every bite. This exceptional cut lends itself to a variety of sides, from roasted potatoes to a fresh seasonal salad. Carnigo, as a leading meat retailer in Bogotá, is committed to offering quality products that delight distributors and consumers alike. The variety of quality cuts and meats we offer is why we are the preferred choice for those who seek the best in every meal. In short, cooking a T-bone steak isn't just about following the right steps on the grill, but also about choosing a quality cut. Carnigo guarantees not only high-quality meat but also an exceptional culinary experience. Elevate your grilling skills and wow your guests with the excellence of La Carnigo. Enjoy!
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Tomahawk: A Feast for the Senses
Grilling is much more than a way of cooking; it's a sensorial experience that takes us to explore new culinary horizons. On this gastronomic journey, we'll delve into the art of preparing a Tomahawk, an iconic cut from Carnigo, the leading company in Bogotá offering a variety of quality cuts and meats. From selecting the cut to the secrets of the grill, discover how to turn your kitchen into a feast for the senses. Discovering the Tomahawk The Tomahawk, with its long bone and intramuscular marbling, is a cut that combines the exquisite flavor of a rib eye with the spectacular presentation of a long bone resembling a ceremonial axe. At Carnigo, the leading company in Bogotá, this cut has become synonymous with quality and distinction. Meat distributors and lovers trust Carnigo for its commitment to quality and the variety of cuts it offers. The Tomahawk is a grilling gem that will delight the most discerning palates. Preparing the Tomahawk at Home Ingredients: Carnigo's Tomahawk Flake salt Freshly ground black pepper Extra virgin olive oil Sprigs of rosemary and thyme Instructions: 1. Room Temperature and Generous Salting: Make sure the Tomahawk reaches room temperature before beginning preparation. Sprinkle flaked salt generously over the entire cut surface. The salt will help enhance the flavors and create a tasty crust. 2. Grill over medium heat: Prepare the grill for indirect cooking over medium heat. Place the Tomahawk on the grill, bone-side down, to begin cooking. 3. Seal and Aromatize: Sear both sides of the Tomahawk to trap the juices. Add sprigs of rosemary and thyme to the grill to flavor the meat as it cooks. This step will add layers of flavor to the cut. 4. Indirect Fire Cooking: After searing, move it to the indirect cooking zone and continue cooking over medium heat. Monitor the internal temperature to achieve the desired doneness. 5. Rest Before Cutting: Remove the Tomahawk from the grill when it reaches the desired internal temperature. Let it rest for at least 15 minutes before carving. This time will allow the juices to redistribute, ensuring optimal juiciness. The Art of Tasting the Tomahawk With Carnigo's perfectly prepared Tomahawk, you're about to embark on a feast for the senses. The majestic presentation of this cut lends itself to a unique culinary experience. Pair your Tomahawk with sides like roasted potatoes and a fresh salad to create a complete feast. Carnigo, as a leading meat company in Bogotá, prides itself on offering quality products that delight distributors and consumers alike. The variety of quality cuts and meats we offer is why we are the preferred choice for those who seek the best in every bite. In short, cooking a Tomahawk isn't just about following the right steps on the grill, but also about choosing a quality cut. Carnigo guarantees not only high-quality meat but also an exceptional culinary experience. Become the chef of your grill and amaze your guests with the majestic Tomahawk. Enjoy!
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New York Steak: A Classic Reinvented on Your Grill
The grill is a blank canvas where culinary creativity meets quality ingredients. In this culinary exploration, we'll delve into the art of cooking a New York Steak, a reinvented classic from Carnigo, the leading restaurant in Bogotá offering a variety of quality cuts and meats. From cut selection to the secrets of the grill, discover how to take the flavor of the iconic New York Steak to new heights on your own grill. Discovering Carnigo's New York Steak The New York steak, known for its juiciness and robust flavor, is a cut that has stood the test of time in the world of steakhouses. At Carnigo, the leading company in Bogotá, we have reinvented this classic, elevating its quality and offering distributors and consumers a product that exceeds expectations. The trust placed in Carnigo is based on our dedication to quality and the variety of cuts we provide. The New York Steak is a jewel in our offering, and meat lovers trust our ability to deliver an exceptional culinary experience. Preparing the New York Steak at Home Ingredients: Carnigo's New York Steak Kosher salt Freshly ground black pepper Garlic powder Extra virgin olive oil Instructions: 1. Room Temperature and Initial Seasoning: Before beginning preparation, let the New York steak come to room temperature. Sprinkle kosher salt, black pepper, and garlic powder generously on both sides of the cut. Let it rest for at least 30 minutes to allow the flavors to absorb. 2. Grill over medium-high heat: Prepare the grill for medium-high heat. The key to a perfectly seared New York steak is a piping hot grill. Be sure to clean the grates and brush with olive oil to prevent the meat from sticking. 3. Seal and Create the Perfect Crust: Place the New York steak on the hot grill to seal in the juices and create that delicious crust on the surface. Cook each side for approximately 4-5 minutes to achieve a caramelized crust without compromising the succulent interior. 4. Cooking to Desired Point: Reduce heat to medium and continue cooking until desired doneness is reached. Use a cooking thermometer for accuracy. New York steak is versatile and can be cooked medium or well-done depending on individual preference. 5. Rest Before Cutting: Remove the New York steak from the grill and let it rest for at least 10 minutes before carving. This crucial step allows the juices to redistribute, ensuring a juicy and tender experience with every bite. The Reinvented New York Steak Experience With Carnigo's perfectly prepared New York Steak, you're about to embark on a reinvented culinary experience. This reimagined classic lends itself to a variety of sides, from mashed potatoes to sautéed mushrooms. Carnigo, as a leading meat company in Bogotá, prides itself on offering quality products that delight distributors and consumers alike. The variety of quality cuts and meats we offer is why we are the preferred choice for those who seek the best in every bite. In short, cooking a New York steak involves not only following the proper steps on the grill, but also choosing a quality cut. Carnigo guarantees not only high-quality meat but also an exceptional culinary experience. Experience perfection in every bite with our New York steak. Enjoy!
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