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MEATY IBERIAN RIB SOUS-VIDE

Iberian pork ribs cooked at a low temperature using the sous vide cooking technique for 15 hours.

REGENERATION:

  • Defrost in refrigeration.
  • In a frying pan with a little oil, brown on both sides over medium heat until golden brown.
  • Separate the ribs by cutting them at the boneless area.
  • Season with salt and pepper to taste.

INGREDIENTS: Iberian pork ribs, Iberian lard, pepper and salt.

SALES FORMAT: BOX OF 6 UNITS OF 500 g. approx. individually packaged. Each 500 g piece consists of 4-5 ribs.

REFERENCE: 021864 SOUS-VIDE IBERIAN RIB 450-550 g. MEATY

RECOMMENDED PORTION: 250 g. (2 ribs)

FROZEN PRODUCT. Store at -18°C. Once thawed, do not refreeze.

LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept in refrigeration for 2 months without breaking the container

BONELESS SUCKLING LAMB INGOT

Grill made with suckling lamb leg meat from the pastures of Extremadura.

REGENERATION: Cut the desired portion from the griddle and lightly sear on the griddle or frying pan. Warm up to lower game for 5-6 minutes.

RECOMMENDED SERVING: 140 g.

PRESENTATION SUGGESTION:

Mashed potatoes. Red fruit sauce.

MARRIAGE: Light, young, barrel-aged red wines of Carmenere varieties

INGREDIENTS: Suckling lamb meat, lard, pepper and salt.

SALES FORMAT: Box of 3 kilos. 3 sheets of 1 kg.

FROZEN PRODUCT: Store at -18°C. Once thawed, do not refreeze.

LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept in refrigeration for 2 months without breaking the container.

BONED SUCKLING PIG SOUS VIDE FINE FOOD FOR HAUTE CUISINE

Iberian suckling pig ribs raised on our farms in Extremadura, candied at low temperature and deboned.

REGENERATION: in a frying pan or griddle

  • Defrost the product. Preferably refrigerated (0-5°C).
  • Over medium heat with a thin layer of oil (olive or sunflower) places the piece with the skin side down for 8-10 minutes until you get crispy skin. It is very important that the pan does not stick.
  • Heat on the other side for a minute with the heat off.
  • Once removed from the pan, place for one minute skin side down on a plate lined with absorbent paper to remove excess oil.

PRESENTATION SUGGESTION:

  • Grilled vegetables
  • Garnish of onion, apple and poached ciruales. Roasted butternut squash.

MARRIAGE: Light, young, barrel-aged red wines of Carmenere varieties

INGREDIENTS: Iberian pork and Iberian lard.

REFERENCES: 0214822 RIBS (450-550 g.) | 021484 WHOLE RIBS | 021712 WHOLE RIBS WITH BONE

SALES FORMAT: Box of approx. 4 kg.

RECOMMENDED SERVING: 150 g.

FROZEN PRODUCT: Store at -18°C. Once thawed, do not refreeze.LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept in r 2 months without breaking the container.

IBERIAN PORK FILLETS SOUS VIDE FINE FOOD FOR HAUTE CUISINE

Iberian pork pre-cooked at low temperature with the sous vide cooking technique. The fat infiltrated in the Iberian secret gives this product a very pleasant flavour and texture. As the fibre breaks down during low-temperature cooking, the result is extremely tender. Easy regeneration in a frying pan or griddle, simply by browning it on both sides. A perfect bite with amazing value for money. REGENERATION: in a frying pan or griddle

  1. Defrost in refrigeration.
  1. In a frying pan with a little oil, brown on both sides for 5-6 minutes.
  1. Cut into thin strips.
  1. Season with salt and pepper to taste. PRESENTATION SUGGESTION: Grilled vegetables Garnish of onion, apple and poached ciruales. Roasted butternut squash. MARRIAGE: Light, young, barrel-aged red wines of Carmenere varieties INGREDIENTS: Iberian pork SALES FORMAT: Box of approx. 5 kg with vacuum bags of approx. 600 g. RECOMMENDED PORTION: 200 g. FROZEN PRODUCT. Store at -18°C. LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept in refrigeration for 2 months without breaking the container

LOW-TEMP. SUCKLING LAMB SHANK

Suckling lamb shank precooked at low temperature in a vacuum (Sous Vide). Very juicy and extremely tender piece that debones easily after preparation.

REGERATION: Bake for 10 minutes at 200°C or bain-marie for 15 minutes in its own container. It could also be regenerated in the microwave for 4 minutes at 600 w.

PRESENTATION SUGGESTIONS: With chestnut or plum sauce

INGREDIENTS: Lamb shank, lard, salt and pepper.

REFERENCES: 023173 SOUS-VIDE SUCKLING LAMB SHANK 200 g. approx. / 023175 RECENTAL SOUS-VIDE LAMB SHANK 400-450 g.

SALES FORMAT: 023173 Box of 16 units. 4 bags of 4 units. | 023175 Box of 12 units. 4 bags of 3 units.

FROZEN PRODUCT: Store at -18°C. Once thawed, do not refreeze.

LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept in refrigeration for 2 months without breaking the container.

PULLED PORK FROM IBERIAN HAM

Shredded Iberian meat from top quality Iberian pork margro. Pre-cook the lean meat at a low temperature in a vacuum and then shred the meat.

REGENERATION: Heat in a frying pan with a little water and/or some barbaco sauce or similar.

APPLICATIONS: Bao Bread Meat dumplings Pasta filling Croquettes Meatballs

INGREDIENTS: Iberian pork, lard, pepper and salt.

SALES FORMAT: Box of 5 Kg. approx. with bags of 600 g. approx.

REFERENCE: 0210423 PULLED BY IBERIAN PORK

RECOMMENDED PORTION: 100 g. approx.

FROZEN PRODUCT: Store at -18°C.

LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept in refrigeration for 2 months without breaking the container.

ANGUS RIB SOUS VIDE

Angus beef ribs precooked at low temperature with the sous vide technique or sous vide for 15 hours. Juicy and tasty beef rib ready to be easily regenerated in your restaurant.

HOW TO USE:

  • Defrost in refrigeration.
  • Heat in a bain-marie without opening the container for 15 minutes or in the microwave for 4 minutes at 600 w.
  • Remove from plastic container.
  • Season with salt and pepper to taste.

INGREDIENTS: beef ribs, Iberian lard, pepper and salt.

REFERENCES: 02212 ANGUS RIB SOUS-VIDE (300 g. approx.)

SALES FORMAT: Box of 14 units individually vacuum-packed.

FROZEN PRODUCT. Store at -18°C. Once thawed, do not refreeze.

LIFE: Frozen 1 year. In refrigeration, after thawing, 2 months without havingbroken the container.

SOUS VIDE SUCKLING LAMB MACE

This piece is the leg of the suckling lamb without a shank cooked at low temperature in a vacuum.

INGREDIENTS: Suckling lamb meat, lard, pepper and salt.

PRESENTATION SUGGESTION:

  • Fried or roasted sweet potato.
  • Sauce with 70% cocoa chocolate.

MARRIAGE: Young light red wines without barrel aging of Carmenere varieties

REFERENCE: 02322 SOUS VIDE BONE-IN SUCKLING LAMB MACE 350g.

SALES FORMAT: Box of 16 units. 8 bags of 2 units. Each unit weighs approx. 350.

FROZEN PRODUCT: Store at -18°C. Once thawed, do not freeze again.

LIFE: FROZEN: 1 year | REFRIGERATED: Once thawed, the product can be kept refrigerated for 2 months without breaking the packaging.

SOUS-VIDE SHOULDER OF SUCKLING LAMB

Juicy and tender shoulder of suckling lamb precooked at low temperature to regenerate in easy baked. HOW TO USE OVEN:

  1. Defrost the product the day before in refrigeration.
  1. Preheat oven to 220°C (both resistors, no humidity)
  1. Keep in the oven for 15 minutes.
  1. Season with salt and pepper to taste.

REFERENCE: 02356 SOUS-VIDE SHOULDER OF SUCKLING LAMB (approx. 400g.)

INGREDIENTS: Shoulder of suckling lamb, lard, salt and pepper.

SALES FORMAT: Box of 6 individually vacuum-packed units.

FROZEN PRODUCT. Store at -18°C. Once thawed, do not freeze again.

SHELF LIFE: 1.5 years in freezing (-18°C) and 2 months once thawed, keeping the product refrigerated in its packaging.

SOUS-VIDE LEG OF LAMB 500g.

Juicy and tender leg of suckling lamb precooked at low temperature to regenerate in 15 minutes in the oven (220°C).   HOW TO USE OVEN:

  1. Defrost the product the day before in refrigeration.
  1. Preheat oven to 220°C (both resistors, no humidity)
  1. Keep in the oven for 15 minutes.
  1. Season with salt and pepper to taste.

REFERENCE: 02357 SOUS-VIDE SUCKLING LAMB LEG (approx. 500g) INGREDIENTS: Suckling lamb leg, lard, salt and pepper. SALES FORMAT: Box of 8 individually vacuum-packed units. FROZEN PRODUCT. Store at -18°C. Once thawed, do not freeze again. SHELF LIFE: 1.5 years in freezing (-18°C) and 2 months once thawed, keeping the product refrigerated in its packaging.

WHOLE IBERIAN SUCKLING PIG

Raised on the farms of País de Quercus in Extremadura and fed on breast milk throughout his life. Its gastronomic value is extraordinary for its tenderness and accumulation of subcutaneous fat that gives it great juiciness. Its weight is around 5 kilos.

THE SUCKLING PIG OF THE THREE LAYERS, THE ONE OF THE GREAT CHEFS

"One of the differences of the Iberian suckling pig is that it provides three layers and as many palatal sequences. The exterior, uniformly crunchy, is reminiscent of very noble pork rinds. An intermediate one, between crunchy and lean, stores fat, gelatinousness, juiciness and succulence. And the third, the fleshy, more tender, cleanly cut, covered with fat, determines texture and flavor, which, in the latter case, is noticeably more exquisite."

SALES FORMAT: Unit of 4-4.5 kg. approx. Vacuum packed.

REFERENCE: 02132 WHOLE IBERIAN SUCKLING PIG (4 to 4.5 kg.)

FROZEN PRODUCT. Store at -18°C. Once thawed, do not freeze again.

SHELF LIFE: 2 years in freezing (-18°C).