{"id":2782,"date":"2021-06-06T08:53:49","date_gmt":"2021-06-06T08:53:49","guid":{"rendered":"https:\/\/gastronomia.adrirodrigof4.es\/?p=2782"},"modified":"2021-06-06T20:24:36","modified_gmt":"2021-06-06T20:24:36","slug":"terrabuey","status":"publish","type":"post","link":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/2021\/06\/06\/terrabuey\/","title":{"rendered":"Terrabuey"},"content":{"rendered":"<p style=\"font-weight: 400;\">Amplio reportaje de la granja de bueyes Terrabuey de Cuellar donde pastan alrededor de cien cabezas de macho vacuno entre las cuales se encuentran distintas razas como Fris\u00f3n, rubia gallega, Minhoto portugu\u00e9s o Angus entre otros. Tambi\u00e9n la cr\u00f3nica del la braserie con la cata de sus fant\u00e1sticos productos Premium, &#8230;.en el apartado de la txuleta, hubo una degustaci\u00f3n de distintas razas y maduraciones.<\/p>\n<p style=\"font-weight: 400;\">Se degustaron piezas de 89 o 101 d\u00edas de maduraci\u00f3n, adem\u00e1s de Berrendo Colorado de 12 a\u00f1os con 45 d\u00edas de maduraci\u00f3n y un Minhoto portugu\u00e9s de 5 a\u00f1os y 69 d\u00edas. Estas dos fueron un placer de los dioses para todos los que form\u00e1bamos la mesa&#8230;\u00a0\u00a0Todo esto en la revista On del grupo noticias.<\/p>\n<p><span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.noticiasdegipuzkoa.eus\/vivir-on\/gastronomia\/2021\/04\/30\/terrabuey-resort-bueyes-cuellar\/1107911.html\"><strong>Leer noticia<\/strong><\/a><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2792 alignleft\" src=\"https:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2021\/06\/IMG_2873-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-2783 alignleft\" src=\"https:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2021\/06\/IMG_2932-300x225.jpg\" alt=\"\" width=\"291\" height=\"218\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2789\" src=\"https:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2021\/06\/IMG_2885-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>Amplio reportaje de la granja de bueyes Terrabuey de Cuellar donde pastan alrededor de cien cabezas de macho vacuno entre las cuales se encuentran distintas razas como Fris\u00f3n, rubia gallega, Minhoto portugu\u00e9s o Angus entre otros. Tambi\u00e9n la cr\u00f3nica del la braserie con la cata de sus fant\u00e1sticos productos Premium, &#8230;.en el apartado de la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"_links":{"self":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/posts\/2782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/comments?post=2782"}],"version-history":[{"count":4,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/posts\/2782\/revisions"}],"predecessor-version":[{"id":2848,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/posts\/2782\/revisions\/2848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/media\/2786"}],"wp:attachment":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/media?parent=2782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/categories?post=2782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/wp-json\/wp\/v2\/tags?post=2782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}