ELABORATED

The txangurro is the perfect combination between the white and red meat of the sea ox. In our kitchens we cook the meat until it is tender and then we cool it to give it an excellent consistency. This high-quality base can be used for all kinds of preparations: from hot preparations such as croquettes, cannelloni or empanadas, to cold dishes such as salads. Normally, in restaurants it is served with the shell of the sea ox and under a gratin, a splash of brnady and a sauce that gives it a scandalous flavor.