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The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserole (reddish, stew, as much as bun)...
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The most oily part of the animal. Chest muscles are easily distinguished from fat and cooked in the pan and in the oven. The sidewalks or railroads have a lot of fat, a lot of bones and a little bit of scarring. They are usually minced and minced. For the more adventurous it is worth baking a whole ..
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Chicken breast without bone and skin. The lowest fat part of the chicken. The meat is white and cohesive. Recommended for people on a high-protein, low-fat diet. Its use is unlimited, from snacks and risotto to cooks and sauces...
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Each chicken has 2 legs which in turn are divided into the thigh and the flap by a lock. The thigh includes bone and skin. Its meat is characterized as pink and is juicier and greasier than the breast...
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The leg fillet is the thigh without bone and skin. It is the juicy piece of chicken and is recommended for any use..
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Behind the ladder is the back of the chest and belly (panseta), while rising up and in front of the frame is the so-called "travertine" or "falcette". Due to its high fat content, the pancetta turns out chops ideal for slow roasting, grilling or grilling. It is also an ideal piece of bread for soup...
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Osobuko, named after the Italian dish used for the manufacture of which is used. It's basically the mouse with the bone. It is cooked in the traditional way, with red or white sauce. It also fits in the hull with vegetables to cook for several hours in the oven. It is very tasty meat, due to the ver..
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They are the steaks of the first 5 thoracic vertebrae. Noble piece of meat, ideal for grilling or cast-iron pan. Also, their meat is roasted and sold whole for roast in the oven. On top of the springs is the lid, which contains enough connective tissue and usually becomes boiled or minced...
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The ends of the rib bones in the chest. Favorite piece of grill all over the world. It is worth smoking a curtain on a wooden maple plate. The result will really impress you! So ignorance when buying a piece of pork. Buy from your butcher what you want based on what you cook. Make sure that the piec..
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