Ostrich Meat lived a moment of glory in the late '90s when the infamous mad cow disease broke out. At that time, many wanted to avoid beef, so there was a high demand for horse meat and even took off the ostrich meat.
latter 's are appreciated very much the low-fat (and cholesterol) and rich in protein and iron.
In the latter period, however, the fashion of alternative meats has subsided, but by chance a few weeks we have been in contact with the farm The Cerreta (Heart of Etruria) of Castiglione del Lago (PG), not far from Cortona father's country of origin. This prompted us to try the product, so we ordered the
Ostrich.
before proposing it to our customers as each product we sell, we've tested firsthand. As you can see from raw, has a very intense dark red, the blood is the ideal cooking (as beef) or can be used for stews or braised (but I "lost").
For 'I taste like a baked cut few minutes in a pan and then cut into strips.
Ostrich.
before proposing it to our customers as each product we sell, we've tested firsthand. As you can see from raw, has a very intense dark red, the blood is the ideal cooking (as beef) or can be used for stews or braised (but I "lost").
For 'I taste like a baked cut few minutes in a pan and then cut into strips.
The flavor is decided but not as strong as my personal impression drew a little 'taste of duck. Very soft and compact, almost better than a thread. It 'clear that the blood must please the meat otherwise it is better to change the menu. :-)
This company also has some beautiful eggs (always ostrich) is full and empty (to decorate or to make lamps) also also made pasta with the eggs.
This company also has some beautiful eggs (always ostrich) is full and empty (to decorate or to make lamps) also also made pasta with the eggs.
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