Galician blonde over 10 years old.
The maturation process is idle at certain specific temperatures and humidity. This process can take from 30 to 100 days depending on the amount of fat developed. The factor that the endogenous enzymes present in meat, makes the connective tissues of the muscle brakes gradually, getting a unique texture in the flesh. The outer molds are not harmful to the part, if not forming a crust that is cleaned before serving the product. These molds, along whith the abide mentioned enzymes also enhance the flavor of the meat. The benefits of dry-aged are flavor and tenderness. But it is the taste that presnts significants changes whit long maturities.