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Ligawa is part of the beef leg. This beef is beautiful and valuable meat. Such good quality ligawa can be turned into a delicious matured meat. In addition to high-quality beef, you need a little patience and a little luck, because cured meats aged at home require a lot of luck and a lot of care.
The final effect is a cured meat with a dried ring on the outer coating, and inside there is mature meat that remains juicy almost as raw. It is delicate, tasty, slightly nutty, and its structure is buttery - in the sense of the feeling of butter melting in the mouth.
I encourage you to make it, because it is a truly royal meat.