Arrosto di maiale(Roasted pork loin)
Roast loin pork with an aromatic herb crust, browned in the oven and cooked slowly at a low temperature under vacuum. Vacuum cooking preserves the meat’s juices and flavours which are released while cooking, enhancing the meat’s original taste without the need for flavour enhancers. Sliced thinly and served with tuna sauce, it makes for a light main course. Cut thickly and served warm with sauces such as demi-glace, brown stock or even vegetable sauces, it makes for the perfect roast pork dish.
Storage method: 120 days at 0 - 4° C.
MANY USES
Product packs
2000 g – Vacuum-packed aluminium bag
