DECOMPOSED CHICKEN LEG

CORDON BLEU INGREDIENTS: Chicken meat, ham, parmesan, diced mozzarella, rice flour, potato flakes, inulin, potato starch, salt, natural flavors, sunflower oil, white pepper, acidifier. Antioxidant: rosemary extract. Breadcrumbs (wheat flour, salt, yeast), starch (wheat, tapioca) salt (contains anti-caking agent), dextrose, beet powder (malto dextrin, beet concentrate, acidifying agent: natural flavors. Allergens: milk, sulphites. COOKING:25 MINUTES AT 170 ° IN THE OVEN OR IN A PAN

FILLED RIB INGREDIENTS: PORK RIB, BREADING. FILLING OF VEGETABLES. COOKING: 30 MINUTES AT 180 ° IN THE OVEN OR IN A PAN.

SCOTTONA CREPES INGREDIENTS: Minced veal, minced pork, cooked ham, provoletta, rice flour, starch, potato flakes, powdered eggs, milk proteins, salt, soy proteins, dextrose, flavorings, parsley, white pepper, parmesan, wheat flour (60%), water, salt, vegetable fat (palm), stabilizers raising agents: dextrose, emulsifier, rice flour, acidity regulator, preservatives. Allergens present: milk, eggs, soy, gluten CREPES WITH MINCED SCOTTONA MEAT, HAM AND PROVOLA. COOKING: 25 MINUTES AT 170 ° IN THE OVEN OR IN A PAN

COOKING: 25 MINUTES AT 170 ° IN THE OVEN OR IN A PAN

PORK TIPS INGREDIENTS: Pork ribs, sunflower oil (sunflower oil, emulsion: mixture of spices in variable proportions 6.3%, paprika powder, black pepper, coriander, white pepper, chilli, cumin), aromatic plants in proportion. variable 3.9% (onion powder, garlic powder, parsley) salt, dehydrated vegetables (pepper9 aromas (smoky flavor, soy), olive oil, antioxidant (rosemary extract). Allergens: soy COOKING: 1 H AND 15 MINUTES AT 110 ° IN THE OVEN WITH THE BAG !!! AFTER COOKING, REMOVE THE BAG AND COOK FOR ANOTHER 10 MN AT 200 °

COOKING: 25 MINUTES AT 170 ° IN THE OVEN OR IN A PAN

PORK SHANK INGREDIENTS: Thickened sunflower oil (sunflower oil, emulsion: E471), dehydrated vegetables (onion, carrot), salt, aromatic plants in variable proportions 3.9% (rosemary, parsley, celery), flavors (milk), olive oil , antioxidant: rosemary extract. Allergens: milk, celery, soy COOKING: 2 H AT 110 ° IN THE OVEN WITH THE BAG !!! AFTER 2 HOURS, REMOVE THE BAG AND COOK FOR ANOTHER 10 MN AT 200 °

FRESH SAUSAGE, ORIGIN OF THE MEAT (SICILY) ITALY, VACUUM PACKAGING (SALE BY WEIGHT)ORIGIN OF THE MEAT ITALY INGREDIENTS: Pork, salt, fennel, black pepper, red pepper, ascrbic acid, sodium citrate, soda acetate. Allergens: absent