Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
Pure pork ham, (fresh pork thigh with bone) undergoing a cooking process and sterilization in vacuum aluminum envelopes.
Stincotto is tender and soft on the palate; ideal for those who have little time to devote to the kitchen,.
The product is subject to a sterilizing cooking process to ensure a prolonged preservation even without refrigeration.
Weight 600 gr
INGREDIENTS: pork, salt, spices and herbs, natural aromas.
_
_
Methods of preparation
FORNO (recommended): remove the stink from the envelope and pour it together with the gelatinous sauce in a saucepan. Put it in the oven previously heated to 180/190°, possibly with ventilation, for about half an hour. We recommend turning it in half the time and gilding it
with the grill the last 5 minutes. A like to add half a glass of white wine during cooking.
MICRO-ONDE: remove the stud from the envelope, pour it together with the gelatinous sauce in a specific saucepan and put it in the microwave for about 10 minutes to the maximum power. We recommend turning it in half the time.
Specific References
No customer reviews for the moment.
Sweet neckline is a piece of seasoned pork.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.
The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The Salumificio San Vincenzo produces various types of SALSICCIA.
Produced from the fesa obtained from adult bovine thighs and then salted.
During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.
From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.