Description:

Arista di Nazionale Pig Confit, a cut that we obtain by removing the loins of the National pigs, salt, pepper and rosemary ... all vacuum-packed and after a very low cooking, a sublime, delicate product is obtained, suitable for those who love healthy eating without fat ....

packaged by 500gr shelf life 90g

Roast Lamb with artichokes and guaciale, tied with bacon

vacuum-packed, cooked at a low temperature ... it only needs to be baked again for the desired crunchiness.

shelf life 20 days

Roast rabbit stuffed with pork tenderloin, tied with bacon vacuum-packed, cooked at a low temperature ... it only needs to be baked again for the desired crunchiness. shelf life 20 days

Roast turkey with porcini mushrooms and speck confit, tied with bacon,
vacuum-packed, cooked at a low temperature ... it only needs to be baked again for the desired crunchiness.
shelf life 20 days

Roast veal with chestnuts and confit porcini mushrooms, tied with bacon,
vacuum-packed, cooked at a low temperature ... it only needs to be baked again for the desired crunchiness.
shelf life 20 days

Roast pork confit: Our roast pork is prepared with mixed cuts of pork, veal and turkey, seasoned with salt, pepper, garlic, fennel and rosemary, wrapped in a bed of bacon, tied and cooked at a low temperature.

pack by weight.
shelf life 60g

Birria confit: The typical Mexican dish birria based on beef, we select the most precious front cuts of the bovine, with a mix of apple cider vinegar, sugar, tomato, nacho pepper, pineapple juice, vat, marjoram, black pepper and oil evo, is marinated in vacuum for about 12 hours and then cooked at low temperature for 24 hours.

shelf life 60g

Braised beef confit
ingredients: beef, salt, pepper, garlic, cloves, carrots, red wine, tomato paste
Seasoned and seared in a pot and then vacuum-sealed at a low temperature.
shelf life 90 days

Brisket BBQ
tip of beef smoked with beech wood; low temperature cooking for 28 hours.
shelf life 90 days

Scottish Lamb Loin Confit

Ingredients: Scottish lamb loin, salt, pepper, bay leaf

Preparation: Everything is vacuum packed and cooked for 4 hours at 68 ° C. Gr300

Self Life 90 days

Ingredients: beef, salt, organic extra virgin olive oil, pink onion, peppers, tomato paste, premix chili white wine
shelf life 60 days

Vaccinara tail confit

Ingredients: bovine tail, celery, carrot, onion, garlic, Evo Bio oil, pepper, salt, Italian DOP peeled tomato, white wine.

Preparation: once everything is vacuum packed in a microwave tray, it is cooked for 24 hours at 75 ° C. GR400

Self Life 60 days

Pulled Beef BBQ, the long processing from an incredible result to say the least .... breeds such as Marchigiana, Pezzata Rossa, Black Angus, Frisona alternate .... a perfect product for lovers of smoked, ideal to accompany with sauces or jellies. gr150 shelf life 90g

Description:
Chicken fray originated in Italy, smoked with beech wood ... excellent for stuffing sandwiches and accompanying sauces
shelf life 90 days  gr 150

Coratella confit

Ingredients: Liver, meatloaf, heart of adult bovine. All cooked under vacuum for 24h at 70C °.

preparation: Cut and seasoned with onion, Evo Bio oil, salt, pepper, white wine. Packaged in a microwave tray and cooked for 24h at 70C °. GR500

Self Life 60 days.

Duck leg of the Lombard Cascine, vacuum-packed marinating with salt, pepper and aromatic herbs for 24 hours. Vacuum cooking for 16h at 74C °. gr550
Shelf Life 90 days

Leg of guinea fowl stuffed with confit porcini mushrooms, guinea fowl cut by us and then seasoned with salt and a mix of natural flavors ... the long confit cooking gives the guinea fowl an unparalleled flavor and softness ... gr 180 shelf life 60 days

Goose thigh of the Lombard farms, vacuum marinating with salt, pepper and aromatic herbs for 24h. Vacuum cooking for 16h at 74C °. gr550

Sel Life 90 days

Confit Scottish Lamb Leg: Cut the lamb legs into slices a couple of centimeters thick, season them with salt, rosemary, bay leaf, pepper and garlic ... Everything is vacuum packed and cooked at a low temperature.

This method guarantees the total quality and integrity of all the organoleptic properties of the product.

A dish ready on your table in just one minute ...

Pack of 300gr

Shelf Life 60 days

BBQ pork rib, we use the term BBQ to highlight products cooked in a smoker only ... the U.S. style is the other part of cooking that we do in our laboratories.The Rib is ready to be regenerated only in the microwave or in the oven. gr450 shelf life 90g

Gluten free Scottish lamb chop:
We cut the rack of Lamb into individual portions, beat the rib so as to flatten it and immediately after it is battered and breaded completely gluten free.
1kg pack
Shelf life 150g

Artisan cotechino confit: born in our laboratories, where the rind of selected national pigs is cleaned and cooked in a vacuum at low temperature for 24 hours to remove excess fat and then ground and then add it to the minced meat of the legs and shoulders. Everything is seasoned with a mix of spices prepared by us and stuffed into special casings, vacuum-sealed and cooked at low temperature at 69 ° C. A completely natural delicacy, ready to be tasted in just one minute of microwave or to be regenerated together with succulent lentils. shelf life 120 days

Pork rinds cooked in vacuum for 24h at 70C °. Cut and season with Evo Bio oil, salt, pepper, celery, carrot, onion, red beans, Italian tomato sauce DOP. Vacuum packed in a microwave tray and cooked for 10 hours at 80 ° C. GR400

Self Life 60 days