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Chamarra barbacuá
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Chamarra (span. the jacket).
Drying sin humo (barbacuá smoked with hot air from a campfire).
Estacionamiento natural 24 meses (natural aging 24 months).
Cultivation method: agro-ecological
Product artesanias / crafts.
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Cut: medium to coarse cut, with a moderate addition of powder particles.
Scent: smoked, smoky notes of wood, smoked paprika or smoked plum.
Flavor: woody smoked notes mingle with light saltiness and sweetness at the same time. Grains, nuts, hay and grass intertwine in the background. Multi-layered and long-lasting.
Energy dose: large to very large.
Recommended: for the gourmets and explorers.
best before:
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Chamarra (span. the jacket).
Drying sin humo (barbacuá smoked with hot air from a campfire).
Estacionamiento natural 24 meses (natural aging 24 months).
Cultivation method: agro-ecological
Product artesanias / crafts.