Fiorentina Fassona Piemontese

Lean and tender 800/900gr

36,00 €

MAREZZATURA

★★★★★★★★★★ 2/10

INTENSITY OF TASTE

★★★★★★★★★★ 3/10

TENERITY

★★★★★★★★★★ 3/10

DESCRIPTION

HOW TO COOK

Instructions for use:

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan or grill pan for PRO, drizzle with Apulian olive oil and brown the rib for about 6 minutes per side.
Once well browned turn down the heat and bring to the preferred cooking temperature, if you are a true mannarini you do not need thermometers but the right touch. Medium 45-50°- Medium 55° Well cooked 60-65°.
Mannarino's touch, to make the meat TENER is mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.

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

ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Ingredients: Adult beef 100%

Place of birth: Italy
Breeding location: Italy
Place of slaughter: ITALY CE IT 2285M
Place of dissection: EN CE EN P3V3A

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

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 232 kcal, kj 962
FATS 13 g of which SATURATED FATTY ACIDS 5.8 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 19 g
SALT 0 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.