Argentina Rub (150 g) - Handmade in Normandy Dry Marinade Perfect for Beef No Additives, Dyes, Preservatives, Irradiated

Argentina Rub will flavor your meats (mainly beef), vegetables and shellfish. USE: For thin pieces, such as thick pieces, you can sprinkle the spices everywhere and "tap" so that they can stick. For a tasting like in Argentina, you can put a little red vinegar on the meat before applying the Rub. If you can't let the meat stand (see below: "Advice from your grocery"), you can mix the red alcohol vinegar (1 tbsp) with vegetable oil (2 tbsp) and 2 tablespoons of Argentina Rub to apply it directly to the meat. But if you can observe the rest time (it is better), do not put the oil as it will form a waterproofing. Advice from your grocer: to fully enjoy its flavor, let your meat in dry marinade rest in the fridge between 6 pm to 48 pm so that the salt enters the heart of the meat and carries with it the flavors of the rub. If you cannot let your meat sit due to lack of time, we strongly advise you to brush it with a little oil before applying the Rub. This will create an impermeability that will prevent salt from drying out the meat. Allergens: This spice mixture contains sulphites due to the presence of garlic, onion or shallots that naturally contain them. The garlic, onion and shallots that we use in our blends are grown and processed in France and are guaranteed to have a sulphite content of less than 10ppm/kg (regulatory threshold for the declaration of allergens). No additives, colourants, preservatives and not irradiated. Origin: made in our workshop in Normandy. Keep away from air, moisture, light and heat