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Meso je zorjeno po metodi suhega zorjenja.Meso zorimo 4 Tedne v Dry Agerju. Na temperaturi 0°C-2°C in na 82% vlage. V času zorjenja poteka v mesu proces naravne fermentacije, kar daje mesu po končanem zorjenju mehkobo, sočnost in svojstven okus.
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