Meatloaf chicory and mortadella PGI Confit

Ingredients: 100% adult beef, salt, pepper, chicory, mortadella PGI, PDO Parmesan cheese

Preparation: vacuum packed and cooked for 6h at 80C °. gr350

Self Life 90 days

Meatloaf friarelli and smoked provola Confit

Ingredients: 100% adult beef, salt, pepper, Neapolitan friarelli, smoked Calabrian provola.

Preparation: Vacuum packed and cooked for 6h at 80C °. gr350

Self Life 90 days

Porcini meatloaf, speck and provola Confit Ingredients: 100% adult beef, salt, pepper, porcini mushrooms, speck and provolone. Preparation: Vacuum packed and cooked for 6h at 80C °. Self Life 90 days

Ingredients: octopus, sweet paprika, potatoes, organic extra virgin olive oil, onion, parsley, chilli powder
shelf life 60 days

Description:

Pulled Pork BBQ, National pork neck and shoulder are the main cuts of this product ... once disassembled but not boned, the two cuts are tanned with our rab mix, after a rest of 12 hours in tanning they go to the smoker for about 20 hours at a temperature that does not exceed 100C °.

 shelf life 90g pack

Pulled Pork Confit

Ingredients: pork shoulder, smoked salt, brown sugar, diluted onion, garlic, pepper, cream of dried tomatoes, sweet paprika

Preparation: once everything is vacuum packed it is cooked for 18 hours at 72 ° C. 

Self Life 90 days

Confit mashed potatoes in saccapoche, made with potatoes, milk, extra virgin olive oil and salt. Excellent as a side dish and garnish for main courses 150 g shelf life 60g

Quinoa with chicken and mixed vegetables.
ingredients: quinoa, grilled chicken breast, carrots, courgettes, aubergines, brussel sprouts
gr 250 shelf life 30 days

White Ragout Confit. Made up of 75% beef and 25% pork meat seasoned with salt, black pepper, nutmeg, celery, carrot, onion, garlic, Evo Bio oil, all cooked according to tradition for about 6 hours, then vacuum-packed in a tray microwave and cooked further for 2h at 80 ° C. GR250

Self Life 60 days

Ragù alla Bolognese Confit composed of 75% beef and 25% pork meat seasoned with salt, black pepper, nutmeg, celery, carrot, onion, garlic, Evo Bio oil, DOP Italian peeled tomato. Cooked according to tradition for about 6 hours and then vacuum packed in a microwave tray and cooked further for 2 hours at 80 ° C. GR250

Self Life 60 days

Ribs Beef Confit, when we cut the half-carcasses we choose the best cuts for this type of product .... the Cattle used vary from the Marchigiana to the Chianina, Romagnola, Pezzata Rossa, Frisona .... cut the Ribs Beef are tanned with a our rab mix and leave for 12 hours to rest in the fridge, then vacuum-packed and cooked for about 18 hours ... the result is imaginable, an ideal dish for lovers of juicy and tasty meat. GR500 shelf life 60gg

National pork rib dry marinated with anger mix of our production. Vacuum packed and after 12h cooked for 10h at 75C °. GR500

Self Life 90 days

Description :

Ribs Pork BBQ, national pork rib, rab mix and beech smoke ... we boned the bellies of our pigs daily, once tanned they are left to rest for 12 hours before putting them in the smoker with only beech wood.

True U.S. style

500gr shelf life 90g pack

Description:
Parboiled is used for rice salad, a quality that keeps cooking well, leaving the beans separate.
Excellent for condiments with vegetables, with fish and delicious cold dishes.
Pre-cooked, water and salt, vacuum-packed.
shef life 15 days

Description:
Sushi rice has a small grain, Kome, glutinous and compact when cooked.
Pre-cooked, water and salt, vacuum-packed.
shef life 15 days

Shrimp, ginger and gluten free soy risotto: We meticulously prepare the risotto in fish broth and add the shrimps blending them with soy, putting a sprinkling of zerzero in the finish so as to create an oriental note, once the risotto is solid we make small balls that let's go bread with batter and gluten free breads.

1kg pack

Expiry 150 g

Shrimp and saffron gluten free risotto: We meticulously prepare the risotto in fish broth and add the prawns with saffron, once the risotto is solid we make small balls that we bread with gluten free batter and breads.

1kg pack

Expiry 150 g

Gluten-free salmon and lime risotto: We meticulously prepare the risotto in fish broth and add the salmon with lime zest, once the risotto is firm we make small balls that we bread with gluten-free batter and breads.

1kg pack

Expiry 150 g

English Confit Roast Beef

Ingredients: adult beef, salt, pepper, rosemary, sage.

Preparation: vacuum packed and cooked for 3 hours at 58 ° C. GR250

Self Life 60 days

Curry sauce
ingredients:
butter, flour, curry, turmeric, shallot, milk, salt
shelf life 30 days
80 g