Suckling pig confit and boneless slab

Description

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.

PLANCHA_COCHINILLO_CONFITADO_A_BAJA_TEMPERATURA_Y_DESHESADO-ok
PLANCHA_COCHINILLO_CONFITADO_A_BAJA_TEMPERATURA_Y_DESHESADO-ok
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Formats

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Technical specifications

Code 4GCA02320
EAN code 8436027676706
Packing details SLAB 850 g
Units per box 4
Average weight box 3,4 kg
Expiration date deep-frozen 18 Months
Download the data sheet
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Regeneration tips

Grill + Oven

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  • 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

Oven


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  • Defrost the roll (24h)
  • Open the bag and remove the roll
  • Cut the roll as per the plate we want to prepare
  • Brown the portions on both sides
  • Heat the portions in the oven
  • Put on the plate

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Recetas