Grand Grill Kit

Ideal for large barbecues.

135,00 €

DESCRIPTION

HOW TO COOK

Pork ribs

The secret to the perfect taste of pork ribs lies in the marinade:

Carefully massage the pins with olive oil, salt, pepper, sweet paprika, rosemary and a teaspoon of brown sugar.
Leave to marinate for about 30 min.
Take a non-stick pan or grill and sear the ribs well on both sides.
Cover the pins in foil and bake in the oven at 150* or on the grill over a low heat for about 3 hours.
The ribs are ready when the bone comes away from the meat very easily. An incredible pleasure!

Marinated chicken legs

Heat the chicken well in a non-stick pan with oil and salt.
Once the chicken is well browned, deglaze with white wine.
Lower the heat and simmer for 1 hour and 30 minutes.

The chicken is ready when it comes off the bone perfectly and is very tender and at the same time juicy.

Hamburger of Manza Lombarda

We always start with marinating the meat, salt, olive oil on both sides and a sprig of rosemary
We take a non-stick frying pan or grill, high heat and sear the meat on both sides, lower the heat and continue cooking for about 4-5 minutes for medium rare. Synonymous with tenderness, if possible we avoid overcooking it in order to preserve the juicy taste of the meat.
Mannarino's touch is a GENEROUS slice of grilled CACIOCAVALLO on top of the meat, but be very careful because it is dangerously addictive.

Arrosticini

Let's start with a little marinade, salt, pepper and Apulian olive oil to sprinkle well over the arrosticini.
In a hot non-stick frying pan, place the arrosticini in the pan and brown them well, about two minutes per side.
Mannarino's touch: add a sprig of rosemary to the marinade, crust on the meat obligatory and be careful not to overcook them.

Sausage leg

Take a non-stick frying pan or steak pan, drizzle with Apulian olive oil and brown on a high heat for about 4 minutes. Once we have created the wonderful crust, we lower the heat and cook for another 6-7 minutes.
Mannarino's Zampina is made from beef, so we can take it to a medium cooking time in order to enjoy it at its best.
Watch out for the salt flakes because it is already tasty.
Here the Mannarino touch is in the Zampina recipe, you just have to taste it to understand!

Knife-tipped sausage

Take a non-stick frying pan or steak pan, drizzle with Apulian olive oil and brown on a high heat for about 4 minutes. Once we have created the wonderful crust, we lower the heat and cook for another 7-8 minutes.
The sausage is pork so it must be well cooked.
Beware of salt flakes because it may already be tasty.

Bombette mix

In the bombette mix we have one part capocollo and one part beef. We propose pan-frying or baking:

IN THE PAN: for the capocollo we start with a hot non-stick pan and a drizzle of Apulian evo oil, we put the bombette and brown them on a high flame for about 3 minutes per side. Once they are well browned, lower the heat 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.
For the beef, on the other hand, we always use a hot non-stick frying pan with a drizzle of Apulian evo oil, insert the "bombette" and brown them on a high flame for about 3 minutes on each side. You can enjoy them slightly rare or continue cooking for a few minutes.
Mannarino's touch: salt flakes while they are still smoking to make them even more special
IN THE OVEN: for the capocollo, sprinkle a non-stick pan with a drizzle of Apulian olive oil, place the bombette in it and bake at 200° ventilated for about 12/15 minutes, remember to turn them once halfway through cooking.
For beef, however, remember to remove them first, after about 8 to 10 minutes. You can enjoy them 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.
They contain lactose.

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

ADDITIONAL INFORMATION

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

Fresh products

Pork ribs

Fresh product

Shelf life: 3 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Pork 100%.

Place of birth: Italy
Breeding location: Italy

Place of slaughter: Italy IT 190 M

Place of sectioning: Italy 570 M

Allergens in the product: sulphites.
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 277 kcal, kj 1071
FATS 23.4 g of which SATURATED FATTY ACIDS 7.5 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 15,45 g
SALT 0

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

Chicken legs

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: Chicken leg 100% Italian

Place of birth: Italy
Breeding location: Italy

Place of slaughter: Italy 0126M CE

Place of dissection: Italy 0126M CE

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 120 kcal, kj620
FATS 2 g of which SATURATED FATTY ACIDS 0.3 g
CARBOHYDRATES 0.7 g of which SUGARS 0.6
PROTEINS 25 g
SALT 0.3

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

Hamburger of Manza Lombarda

Fresh product

Shelf life: 3 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Adult beef 100%

Place of birth: Italy
Breeding location: Italy

Place of slaughter: Italy 570 M - PL 20033804

Place of sectioning: Italy 570M

Allergens in the product: ABSENT

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 150 kcal, kj620
FATS 5.2 g of which SATURATED FATTY ACIDS 1.7 g
CARBOHYDRATES 0.7 g of which SUGARS 0.6
PROTEINS 25 g
SALT 0.3

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

Arrosticini

Thawed product

Shelf life: 2 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Sheep meat 100%

Place of birth: France
Breeding location: France

Place of slaughter: France

Place of dissection: Italy IT897M

Allergens in the product: ABSENT
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 280 kcal, kj 1162
FATS 13 g of which SATURATED FATTY ACIDS 4 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 20 g
SALT 0 g

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

Zampina sausage

Fresh product

Shelf life: 3 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: 90% adult beef meat, 5% pork meat, salt, pepper, basil, tomato puree and mutton casing.

Place of birth: Italy
Breeding location: Italy

Place of slaughter: Italy EC 1986 M

Place of dissection: Italy EC 1986 M

Allergens in the product: 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 260 kcal, kj 1071
FATS 12 g of which SATURATED FATTY ACIDS 6.9 g
CARBOHYDRATES 2.1 g of which SUGARS 0 g
PROTEINS 17 g
SALT 800 mg

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

Bombettes

Fresh product

Shelf life: 2 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Pork (capocollo), cheese, bread, salt, pepper, parsley, adult beef, spices (chilli, paprika), pistachio and mustard.

Place of birth: Italy
Breeding location: Italy

Place of slaughter: Italy 190M

Place of sectioning: Italy 570M

Allergens in the product: Milk, nuts (WALNUTS (Juglans regia), PISTACLES (Pistacia vera)), mustard and gluten (flour zero zero)
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, kj 1174
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

Packed in trays with lid
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

Pack freshness protection

We fully respect the cold chain

We ship throughout Italy excluding the islands

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