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Taste specialities prepared with Istrian boskarin meat

How is boskarin ox meat prepared?

Boskarin meat is quite demanding to prepare since the ox grazes on natural pasture, which makes its meat rather tough and more challenging to cook. Classic boskarin meat dishes in Istria usually include a sauce with pasta or gnocchi. However, the training of a large number of chefs in Istria and the surrounding region has resulted in a wider variety of more imaginative dishes, such as boškarin tail as a soup or with various sauces, boskarin beefsteak and tagliata combined with vegetables and spices, boškarin fillet with extra virgin olive oil, and vacuum-cooked shank bone. Of course, every dish needs its appropriate seasoning, preparation and matching with the best extra virgin olive oil and wine from the local region. Ready-made boskarin products available on the market include several types of gourmet salamis with the addition of indigenous local foods: black truffle and typical Istrian Teran wine. The meat of this ox is special for its aroma and taste and has become a kind of brand. As a rule, boškarin dishes are usually accompanied by quality red wines from the region.

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