EASTER PARCEL

Exaggerated grilling!

99,90 €

Acquista e ottieni 999 punti bombetta!

Insufficient stock

DESCRIPTION

Easter is back, the sun is back, barbecues with friends in the garden or on the balcony are back.

And, as every year, the Mannarino's special package of good meat is back.

Order it and remember that you can always schedule the most convenient delivery date for you.

Here are the ingredients for a perfect barbecue:

Fiorentina Grigia Alpina, approx. 800/900 g
2 packs of Arrosticini, 20 pcs
2 packs of Sausage Zampina, approx. 700gr
2 packs of beef hamburgers stuffed with caciocavallo cheese, 4 pcs of 150 g each
2 packs of slow-cooked ribs marinated in Primitivo wine, 1.2 kg

The Easter Parcel is ideal for 8 persons. In case it is not enough, you can add other products from our butcher's shop to your order!

HOW TO COOK

Ribs:

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 Fiorentina well for about 6 minutes on each side.
Once well browned lower the heat slightly and bring to your preferred cooking temperature, if you like your meat rare remove the fillet part and continue cooking the sirloin. If you are a true Mannarini you don't 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.

Bombette mix 10 pcs

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.

Arrosticini 10 pcs

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.
Mannarino's touch is in the Zampina recipe, you only have to taste it to understand!

Hamburger of Lombardy beef

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.

Pork ribs

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!

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

ADDITIONAL INFORMATION

GREY ALPINE FLOWER
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: Beef loin Adult Scottona +30
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

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

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 232 kcal, 962 kj
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

ARROSTICINI
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: Sheep meat
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

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

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, 1162 kj
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

SAUSAGE LEG
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: Beef, pork, tomato puree, basil, salt, pepper.
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide.

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

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 260 kcal, 1071 kj
FATS 12 g of which SATURATED FATTY ACIDS 6.9 g
CARBOHYDRATES 2.1 g of which SUGARS 0 g
PROTEINS 17 g
SALT 0.8 g

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

HAMBURGERS STUFFED WITH CACIOCAVALLO CHEESE
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: adult beef, caciocavallo cheese (milk)

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

Allergens in the product: MILK AND DERIVATIVES
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 220 kcal, 920 kj
FATS 9.2 g of which SATURATED FATTY ACIDS 1.7 g
CARBOHYDRATES 0.7 g of which SUGARS 0.6 g
PROTEINS 19 g
SALT 0.3 g

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

SLOW-COOKED RIBS MARINATED IN PRIMITIVE WINE
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, red primitive wine (sulphur dioxide), honey

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

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, 1071 kj
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 g

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

DELIVERY

Milan: it is possible to schedule delivery on all days including 17 and 18 April.
Milan Hinterland, Monza and Brianza, Bergamo, Brescia, Como, Varese, Pavia, Lodi, Cremona (only a few capitals): to have guaranteed delivery by 16 April order by 14/04.
Rest of Lombardy and Italy (excluding islands): Order by 10/04 to get your parcel by 17 or 18 April.

All the products are delivered vacuum packed: fillet, sirloin, arrosticini, ribs, fiorentine, sausage tip of knife, trotter, chicken, diaphragm and lamb can be kept in the fridge for 3/4 days. Products delivered in trays, such as tartare and mince, can be kept in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be kept 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