La Ferdy

April Special Bombette. 5 pcs.

6,60 €

Acquista e ottieni 66 punti bombetta!

DESCRIPTION

5 pieces, about 200 g.

For those of you who don't know, bombette are traditional rolls of Capocollo di maiale (pork neck), and once you've tasted them, they'll be part of your life forever...

Special ingredients of La Ferdy's bombetta: slice of pork neck, porcini mushrooms, stracchino cheese and truffle sauce with a crunchy hazelnut breadcrumbs!

To create this special bombetta, the Mannarini have selected stracchino from the Ferdy Wild farm to offer you the best quality. Try it... you won't regret it!

HANDMADE EVERY DAY, MEAT 100% ITALIAN

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 12 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 neck, flour hazelnuts, dried porcini mushrooms, black pepper, dried rosemary, fine salt, dried oregano, sunflower oil, breadcrumbs (brewer's yeast, olive oil, salt, flour), truffle sauce (Cultivated mushrooms (Agaricus bisporus), extra virgin olive oil, 5% summer truffles (Tuber aestivum Vitt.), black olives, carrots, celery, parsley, flavourings, salt, flavour enhancer: monosodium glutamate (may contain: sulphites, lactose); Ferdy Wild Stracchino (cow's milksalt, rennet).

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

Allergens in the product: dairy products, gluten, nuts, sulphites, celery.

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 380 kcal, kj 1591
FATS 32 g of which SATURATED FATTY ACIDS 15.3 g
CARBOHYDRATES 13 g of which SUGARS 2.6 g
PROTEINS 12 g
SALT 1 g

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

DELIVERY

OUR DELIVERIES:

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