Jumbo Lump is prized for its impressive size, bright white color, and exquisite taste. Jumbo Lump consists of the two large muscles connected to the swimming fins of the crab; Jumbo Lump should never be broken up for a recipe; best used in upscale cocktail presentations or in sautés, where the size of the lumps can really shine.
After extracting the gallstones from the cattle’s intestines they have to be washed thoroughly with cold water to remove blood clots, impurities, etc. After washing they are dried for two to three weeks in a dark and well-ventilated environment at a temperature of approx. 20 degrees Celsius. The stones have to be moved regularly for better drying and to avoid them sticking at each other. After full drying, the stones are packed in hermetically sealed bags.