CONFIT IBERICO SUCKLING PIG - BONED SHOULDER
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Confit and boneless Iberian suckling pig shoulder to regenerate in 10 minutes at home.
EASY PREPARATION: In a frying pan (see video below) or in the oven (preheated to 230 ° C) until the skin is crisp and crisp (25-30 minutes). In both cases, salt beforehand to taste.
INGREDIENTS: Iberian suckling pig and Iberian pork fat. PRODUCT WITHOUT ADDED SALT.
FROZEN PRODUCT. Store at -18 ° C. Once thawed, do not refreeze and keep for no more than 30 days between 0 ° C and 5 ° C inside the vacuum bag.
RECIPE JOAN ROCA - CONFITED IBERIAN PIGS
Price / pack 350 g.
REGENERATION: Thaw before cooking. Place the piece in a pan, skin side down, over high heat with very little olive or sunflower oil for 8-10 minutes until crisp. Heat the other side for about 30 seconds. In both cases the core of the piece must reach at least 75 ° C.
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