Traditional
Pepper · garlic · cumin · corianderWarm, gently spiced and smooth, so the beef stays the star.
Silky, tender, mellow and smooth.
The tenderloin is the softest muscle of the animal, so lean it carries almost no fat. Slowly cured and air-dried, it turns deep red, silky and mellow, and every thin slice almost dissolves.
Our beef comes from a small farm near Roi Et, in Isan, where the cattle are raised free-range and without hurry.
The whole tenderloin is covered in salt, sugar, curing salts and its spices.
For a full month it is massaged by hand, every single day, so the cure works through evenly.
Then it is left alone to age slowly, for 90 days or more.
Finally it is sliced thin in-house and packed in 100 g packs.
Our traditional cure, with pepper, garlic, cumin and coriander.
Warm, gently spiced and smooth, so the beef stays the star.
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| Energyพลังงาน | 162 kcal |
| Total fatไขมันทั้งหมด | 3 g |
| Saturated fat | 1.2 g |
| Carbohydrateคาร์โบไฮเดรต | 1.0 g |
| Sugars | 0.8 g |
| Proteinโปรตีน | 33 g |
| Sodiumโซเดียม | 1700 mg |
Keep it light, let the beef speak.