Iberico suckling pig already confit for easy regeneration in the oven for 20-25 minutes at 220 ° C.
PREPARATION: 1) Defrost the product 2) Remove from the vacuum bag 3) Salt to taste on both sides 4) Preheat oven to 200-220 degrees. 5) Place the Iberian suckling pig skin side up on the oven rack, so it will receive heat from all sides. 6) Place a tray underneath to collect the juice released during regeneration. 7) Bake the suckling pig until the skin is crisp, making sure it does not burn (approximately 20-25 minutes).
INGREDIENTS: Iberian suckling pig and Iberian lard. 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 and 5 ° C inside the vacuum bag.
