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Argentina is an exceptional country for meat lovers, especially beef lovers . If you are looking for a blend of spices that brings a \"Mezzo Forte\", full-bodied notes, without too much spiciness, but above all a very nice aroma, this is it.
Composition: peppers, rapeseed, paprika, spices.
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Red Meat and Poultry
Origin - Plantations
The Argentina blend has a very specific name. I named it this way to recall the spices that are prized in Argentina and that go perfectly with beef, a star meat in this country. This spice blend is not to be confused with Chimichurri, a typical Argentinean blend. There are Chimichurri Pampeano and Chimichurri Patagonico. My blend is made up of different spices, I have added pepper, paprika and various spices.
My spice blend has full-bodied notes, not too hot, but spicy. You will appreciate its beautiful aromatic and subtle sweet notes. Between power and sweetness, I propose a spice blend that will offer a real volume of taste to your dishes.
My Argentine blend is for me the special spice blend for meat. Incredible with red meats, it will also accompany poultry.
Beef carpaccio is a favorite of true red meat lovers. To get an incredibly thin cut of meat, I recommend that you go to your butcher and ask him to cut it for you. This way, you will be sure to have the best base for your carpaccio. Make a marinade with olive oil, a splash of lemon juice and your Argentine blend. Place your beef pieces in a dish and drizzle with the marinade. Add a little salt and a few shavings of parmesan cheese. Marinate for two hours and serve simply with a ripe tomato.
Let\'s tackle the main course this time with a generous entrecote. I suggest you simply make the same mixture as before with olive oil and Argentine blend. The lemon is not necessary this time. Add a little fleur de sel and let your meat marinate all day. Take your meat out one hour before eating it. Grill your marinated steak on the barbecue and serve with potatoes cooked in foil in the barbecue coals.
Because this mix is really ideal for making marinades, we take the same ones and we start again. But this time with chicken for those who are not big fans of red meat. Make your own marinade, this time with lemon, and cut up squares of chicken and pieces of onion and bell pepper. Marinate for a day and make up your skewers by alternating the meat, onion and bell pepper. Put on the barbecue and enjoy with a papillote of vegetables (zucchini, tomatoes, carrots).
This mixture is best stored away from light and humidity.
Based on 46 customer reviews
published the 31/10/2022
following an order made on 15/10/2022
je l'ai toutes utilisées sur un de boeuf et de gibier un régal 👍🥳
published the 03/09/2022
following an order made on 14/08/2022
published the 28/07/2022
following an order made on 04/07/2022
Mmm un régal
published the 10/06/2022
following an order made on 14/05/2022
published the 27/04/2022
following an order made on 02/04/2022
Très bien, conforme à mes attentes, je recommande !
published the 10/04/2022
following an order made on 27/03/2022
published the 02/04/2022
following an order made on 21/03/2022
pas encore goûté
published the 25/03/2022
following an order made on 10/03/2022
très bien , bien emballé
published the 09/03/2022
following an order made on 18/02/2022
Testé hier sur une brochette de viande rouge marinée puis braisée : un régal
published the 28/02/2022
following an order made on 16/02/2022