Stuffed Guinea Fowl

Elegant, oven-ready. 1.2 kg

35,90 €

Guadagna fino a 359 punti bombetta.

Stuffing

Clear

DESCRIPTION

1 Stuffed Guinea Fowl

1.2 kg approx.

To make you look great at your Christmas lunches and dinners, our Mannarini are on hand to amaze you with handcrafted fillings and workmanship, and of course with a first-class product!

The Mannarino guinea fowl is 100% Italian, bred with ample outdoor space in Piedmont and fed with natural 100% feed.

Our butchers carefully debone it. Once this operation is finished, the base for the stuffing is prepared with mixed Piedmontese Fassona and pork mince, eggs and Parmesan cheese.

From there, depending on your choice, they add for the filling:

Christmas Classic: Chestnut and Raisins
Gourmet: Pomegranate and Hazelnuts
Ligurian: Olives and Pine Nuts

The animal is then stuffed and tied up, enriching the whole composition with a slice of sweet streaky bacon and sprigs of rosemary.

The result is an incredibly tasty dish, ideal for sharing with your family and friends.

All you have to do is put it in the oven, cut it and serve it to your diners.

It's simple but don't forget to consult the instructions for use that we recommend for an excellent result!

If you have any special requests please write to us, we will do our best to fulfil them!

Available for order only until 6 p.m. on Friday 19 December, in order to guarantee a fresh product of the highest quality, the Guinea fowl will be prepared and then dispatched exclusively at Christmas on the 23rd and 24th. (On the 22nd it is only available for pick-up directly on the premises).

HOW TO COOK

Instructions for use

Bring the oven to 220° and place it on the grill position. As soon as the oven has reached temperature, put the guinea fowl in for about 10 minutes (5 per side)This will give it a wonderful browning and crunchiness.

After the 10 minutes of cauterizing have passed, remove the dish with the guinea fowl from the oven and bring it to 160* by turning on the fans.
Once the temperature has dropped, the oven should be ready to accommodate the guinea fowl for about one forty minutesremembering that it needs a little seasoning with salt and pepper before reinforcing.
If you don't want to make a mistake, use a probe thermometer and monitor the temperature of the interior until it has reached 60°.

Once the time is up, remove the guinea fowl from the oven and serve it to your diners, dividing it into generous slices.
Accompany with a side dish of your choice.

You will look great!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Guinea fowl, minced beef, pork sausage, Parmesan cheese, egg yolk, sultanas, chestnuts, sweet bacon, olives, pine nuts, pomegranate, hazelnuts, salt

If Christmas Classic: Chestnuts and Raisins
Se Gourmet: Pomegranate and Hazelnuts
Se Ligure: Olives and Pine Nuts

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

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

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

DELIVERY

For Christmas, you have time to order the fillings up to and including 16/12/2024.

The products are freshly prepared on the spot just before they are sent to the couriers and thanks to the vacuum pack they will keep perfectly for Christmas.

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