Pork leg WO/B
Pork leg WO/B
Description
0.00€
Ex Tax: 0.00€
- Stock: In Stock
- Model: 01-2-107
The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserol..
0.00€
Ex Tax:0.00€
New
Low in the upper half, about the middle of the pig's length, in the portion of the fillet frame we find the favorite of many steaks. Small animals can..
0.00€
Ex Tax:0.00€
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 tradition..
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Ex Tax:0.00€
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"...
0.00€
Ex Tax:0.00€
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 ..
0.00€
Ex Tax:0.00€
New
Low in the upper half, about the middle of the pig's length, in the portion of the fillet frame we find the favorite of many steaks. Small animals can..
0.00€
Ex Tax:0.00€