Description
* Spanish quality meat.
* Slow cooking.
* Vacuum packed to optimally preserve tenderness, meat flavors and juices.
* Quality meat from the professional butcher.
Extra information
Pork neck
Usage
Preparation: remove the meatloaf from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the procured cheese from the refrigerator and packaging 1 hour before use and allow it to come to room temperature, covered. Pat the attorney dry with kitchen paper. Marinate with a spice rub if necessary. Oven (150°C): place the meatloaf in an oven dish and place it in the center of a preheated oven for about 3 hours. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.
Ingredients: pork.
Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams
