La cottura confit della carne in sottovuoto conferisce alla materia prima il mantenimento delle proprie proprietà orgalonettiche, cucinando a bassa temperatura nei prori grassi.
There are 81 products.
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
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
Guinea fowl stuffed with pork shoulder, tied with bacon vacuum-packed, cooked at low temperature ... you just need to go back to the oven for the desired crunchiness. shelf life 20 days