Grill

Package designed for standard grilling.

74,50 €

Acquista e ottieni 745 punti bombetta!

DESCRIPTION

Ladies and gentlemen... Whether in the garden, on the balcony or at the cooker... IT'S GRILLING TIME!!!

Ideal weekend companion consisting of nothing less than:

Bavarian rib steak, approx. 850 g.
Bombette mix, 10 pcs
Arrosticini, 10 pcs
Zampina sausage, about 350 g.
Local pork ribs, approx. 600 g
2 Beef burgers, 4 pcs (150 g each)

For shipping information see this page.

HOW TO COOK

Bombette mix 10

In the bombette mix we have one part capocollo and one part beef:

For the capocollo: place the "bombette" on a baking tray and put them in the oven preheated to 180° for 20 minutes.
For the beef: lay the bombette on a baking tray and place in the oven preheated to 180° for 6 minutes.
Mannarino's touch: flakes of salt while they are still smoking to make them even more special.

Bavarian steak

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan (or steak pan for PROs), 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 to mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.

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.
If you are a true mannarin add a sprig of rosemary to the marinade, crust on the meat is obligatory and be careful not to overcook them.

Zampina 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 6-7 minutes.
The Zampina del Mannarino is made with beef so we can take it to a medium cooking in order to taste 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!

Nostrano 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!

Beef burger

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.

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

ADDITIONAL INFORMATION

Bavarian steak

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: adult beef 100% (rib eye)

Place of birth: Germany
Breeding location: Germany
Place of slaughter: Germany
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 235 kcal, 968 kj
FATS 16 g of which SATURATED FATTY ACIDS 6.3 g
CARBOHYDRATES 0 g of which SUGARS 0, g
PROTEINS 20.4 g
SALT 0g

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

Bombette mix

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

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

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, 1174 kj
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

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 100%

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

Zampina sausage

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 meat, pork meat, salt, pepper, basil, tomato puree and mutton casing

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

Pork ribs

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 (sulphites)

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

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