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Products
Products
There are 23 products.
CHICKEN CURRY BITES 200g
Chicken bites with curry sauce, pre-cooked and vacuum-sealed 200g
SMOKED MARLIN SLICE 1,5kg(BG)
With a sweet and delicate taste, the smoky notes are barely perceptible.
FRESH YEAST
This is the most common form in industrialised countries for economic and practical reasons.
As the name suggests, pressed yeast is sold in the form of compact dough.
In France it is white and crumbly, while in other countries it can take on a darker color and have a more "elastic" texture.
BLACK ANGUS SALAMI
There are fine and superb gastronomic specialties, able to flatter those who seek new experiences for the palate.
Their recipe has no secrets: the best cuts, the skilful hand of man, the time needed to perfect the flavors.
Under the banner of a true culture of haute cuisine and a passion for meat, Black Angus salami is a gem in this category.
ORGANIC WHOLE-MEAL SPELT IN BAG 740g
Whole-meal organic spelt steam-cooked, ready to eat, in bag 740g
GOOSE SALAMI
Goose salami wants to attract your attention with its well-characterized flavor and its scent.
Dedicated to those looking for something really special, it is obtained through a seasoning performed in appropriate environments.
SEASONED LARD "PATA NEGRA" CONCA MARMO
It’s a whole raw cured pork sausage of the "Iberian breed" seasoned in marble with the addition of spices and aromas.
COOKED WHOLE GRAIN ORGANIC RYE & OATS 740g
Whole-meal organic rye and oats steam-cooked, ready to eat, in bag 740g
ROSEMARY GRILLED CHICKEN BREAST 180g
Pre-cooked chicken breast with oil and rosemary, vacuum-sealed 180g
SMOKED SWORDFISH SLICE
Fillet of swordfish sliced
Smoked culled raw fish subjected to short drying
MEATBALLS IN TOMATO SAUCE 200g
Beef meatballs pre-cooked in tomato sauce 200g
SLICED BEEF 200gr
It is one of the most requested meat proposals. The portion obtained from the anatomical cut of the hip tip of beef, is vacuum cooked at low temperature with a drizzle of oil and rosemary. In this way the loss of meat juices is reduced to almost zero, preserving both the structure and the flavors. The slice must be cut, preferably already hot.