Head and leg Carpaccio with Vera pepper

Cooked pork handle and snout in broth for 3 hours and destemmed. Once cooled in molds, the product is laminated in thin slices. It is seasoned and left to vacuum for optimum preservation.

Ingredients: unear Pork Mask, pork handles, spices, vegetable hydrolysates, antioxidant E331, preservative E250, stabilizing sugar, fine salt, Maldon salt and Vera pepper.
Presentation Formats: 160 grams of carpaccio over vacuum packaging, inside a cardboard envelope.
Expiry: 40 days.
Instructions: ready to be consumed with a previous and slight touch of heat.

Weight 160 kg

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