Suckling pig confit at low temperature for several cooking hours, manually deboned to leave the meat as intact as possible along with its skin. We then mould the meat into a bar-shaped roll using a high pressure vacuum system.
We only select suckling pigs under three weeks old and with a maximum weight from 4,5 Kg to 6,5 Kg.
Regenerate on the grill to get a perfectly crunchy skin.
|Packing details||SLAB 850 g|
|Units per box||4|
|Average weight box||3,4 kg|
|Expiration date||deep-frozen 18 Months||To receive the data sheet, please send us an email to firstname.lastname@example.org|
- Defrost the slab (24h)
- Open the bag and remove the slab
- Cut the slab (on the GBECH cutting board) 180g portion
- Brown the portions on both sides
- Heat the portions in the oven
- Put on the plate