Lardo E Speck

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Lardo Codice Prodotto Peso Intero circa Allevamenti italiani Senza Glutine Peso Sottovuoto circa Conservazione Giorni di Stagionatura Produkt-Code Ganze Gewicht ca Italienisch Farmen Glutenfrei Vakuum Gewicht ca Lagertemperatur Tag der Reife Product code Whole Weight about Italian farms Gluten-free Vacuum Weight about Storage temperature Days of ripening 507 3,5 kg. 300 gr. / 700 gr. 2° C / 4°C 20 / 30 Il lardo viene aromatizzato e posto in apposite vasche , dopo un periodo di salagione e assorbimento delle spezie viene confezionato in sottovuoto. Il lardo e adatto su pane caldo e bruschette. Schmalz - Schmalz wird gewürzt und in bestimmten Fächern setzen. Nach einem Zeitraum von Salzen, ist es vakuumverpackt. Es kann auf geröstetem Brot oder warme serviert werden. Lard - lard is spiced and put in specific trays. After a period of salting, it is vacuum packed . It can be served on toasted or warm bread. Valori nutrizionali / Nährwerte / Nutritional values 100 gr. - Lardo valore energetico / energiewert / energy value 891,00 Kcal proteine / protein / protein 0,00 gr carboidrati / kohlenhydrate / carbohydrates 0,00 gr grassi / fett / fat 99,30 gr fibre / fasern / fibers 0,00 gr sodio / natrium / sodium 2,00 mg Speck Codice Prodotto Allevamenti italiani Senza Glutine Peso Sottovuoto circa Conservazione Giorni di Stagionatura Produkt-Code Italienisch Farmen Glutenfrei Vakuum Gewicht ca Lagertemperatur Tag der Reife Product code Italian farms Gluten-free Vacuum Weight about Storage temperature Days of ripening 624 2,5 kg. 2° C / 4°C 150 / 180 Lo speck si ottiene dalla coscia di maiale, il taglio anatomico viene salato e affumicato ottenendo il caratteristico sapore. Speck - Speck kommt von Schweinefleisch Oberschenkel. Es wird gesalzen und geräuchert. Speck - Speck comes from pork thigh. It is salted and smoked. Valori nutrizionali / Nährwerte / Nutritional values 100 gr. - Speck valore energetico / energiewert / energy value 301,00 Kcal proteine / protein / protein 28,00 gr carboidrati / kohlenhydrate / carbohydrates 0,50 gr grassi / fett / fat 20,00 gr fibre / fasern / fibers 0,00 gr sodio / natrium / sodium 3,99 mg www.rosotta.it.

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Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
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Lexus-Culinary-Perspectives-Vol2-Torres
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