Pork Courses

Specialties

Confited Pork Cheeks


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

2,7 kg (18 / 22 Uns.)

CASE:

2,7 kg (18 / 22 Uns.)

SALES UNIT:

kg

HOW TO COOK:


Add sauce and heat.

 

Confited Suckling Pig Boned Rack


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Piece (Net weight 300 g)

CASE:

10 Pieces

SALES UNIT:

Box

HOW TO COOK:

1. Non-stick frying pan

Brown the skin at low/ medium

heat 20 – 25´ approx.


2. Oven 200 ºC -220 ºC approx. 5 – 10’

Confited Suckling Pig Sheet


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Sheet (Net weight 0.720 kg)

CASE:

4 Sheets

SALES UNIT:

Box

HOW TO COOK:


1. Cut while cold


2. Non-stick frying pan.

Brown the skin at low/ medium

heat 20 – 25’ approx.


3. Oven 200 – 220 ºC approx. 5 – 10’

Sous Vide Pig´s Trotters Roll


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

Roll (Net weight 500 g)

CASE:

5 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Cut while cold


2. Non-stick frying pan.

Brown the skin at medium

heat 5 – 10’ approx.


3. Oven 200 – 220 ºC approx. 5 – 10’