Four cheeses

Stringy and crispy.

5 pcs

6,60 €

Acquista e ottieni 66 punti bombetta!

DESCRIPTION

5 pieces, about 200 g.

For the uninitiated, bombette are traditional pork neck rolls. Once tasted, they will become part of your life forever!

For our Bombette ai Quattro Formaggi we used capocollo accompanied by a filling that speaks for itself: pecorino, parmesan, gorgonzola and provolone cheeses. Finally, Mannarino's touch: a crispy breadcrumb coating to make it truly irresistible.

HANDMADE EVERY DAY BY OUR MANNARINI WITH 100% ITALIAN MEAT

For shipping information see this page.

HOW TO COOK

Instructions for use:

Bombette are very versatile and can be cooked in all sorts of ways, in the oven, in the pan and on the grill.
Mannarino's favourite? At Oven
We propose baking or pan-frying below:

IN THE OVEN: we sprinkle a non-stick baking pan with a drizzle of Apulian evo oil, insert the 'bombette' and bake them at 200° ventilated for about 10 minutesremember to turn them over once halfway through cooking.
You can enjoy them this way slightly rare or continue cooking for a few minutes.
Mannarino's touch: flakes of salt while they are still smoking to make them even more special.
IN THE PAN: we start with a hot non-stick frying pan and a drizzle of Apulian evo oil, insert the 'bombette' and brown them on a high flame about 3 minutes per side. Once browned well, lower the flame and continue cooking for another 3-4 minutes. Do not use the lid otherwise they will not be as crispy as you are used to them being cooked.
Mannarino's touch: flakes of salt while they are still smoking to make them even more special.
They contain lactose.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Pork, pecorino, parmesan, gorgonzola, provolone.

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

Allergens in the product: MILK
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 283 kcal, 1174 kj
FATS 17 g of which SATURATED FATTY ACIDS 9.6 g
CARBOHYDRATES 15 g of which SUGARS 2 g
PROTEINS 14 g
SALT 1 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic