Picanha Argentina

Succulent and with the characteristic layer of fat.

400 g.

15,50 €

Out of stock

DESCRIPTION

Picanha Argentina

400 g approx.

Picanha is one of the most distinctive and tasty cuts of the beeffamous precisely because it has to be covered with a thick layer of fat, up to three centimetres wide. It is precisely this fat that gives Picahna its traditional, characteristic flavour, which has made it one of the most popular varieties. more succulent meats to be served on the table.

Its secret? The simplicity and goodness of the raw materials with which it is made.

For shipping information see this page.

HOW TO COOK

Instructions for cooking picanha at home:

In the absence of a grill and spit, let's arm ourselves with a griddle and seasoning. Firstly, salt on both sides of the meat. first of cooking.
Blend a mixture of herbs (sage, rosemary and garlic), add pepper and sprinkle on the slice.
Boil a non-stick frying pan (or steak pan for PROs) with a drizzle of Apulian olive oil and brown the slice well for about 4 minutes on each side.
Once well browned, lower the heat and bring to your preferred cooking temperature: if you are a true Mannarini, you don't need thermometers but just the right touch.
Medium 45-50°- Medium 55° Well cooked 60-65°.
Mannarino's touch: making meat SUCCULENT is mandatory make sure the fat cooks first, releasing an explosion of flavour.

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

Ingredients: Picanha/Adult beef rump
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

Place of birth: Argentina
Breeding location: Argentina
Place of slaughter: Argentina
Place of dissection: Argentina

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 132 kcal, 543 kj
FATS 4.4 g of which SATURATED FATTY ACIDS 1.39 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 23 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