TYPE OF REGENERATION

GRILL + OVEN

BONELESS SUCKLING PIG SLAB
  • Defrost the slab (24h)
  • Open the bag and remove the slab
  • Cut the slab (on the GBECH cutting board) 180g portion
  • Brown the portion on the grill on the skin side
  • Heat the portion in the oven
  • Put on the plate
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OXTAIL ROLL
  • 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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GRILLED SUCKLING LAMB
  • Defrost the slab (24h)
  • Open the bag and remove the slab
  • Cut the slab (on the GBECH cutting board) 180g portion in half
  • Brown the portion on both sides
  • Heat the portion in the oven
  • Put on the plate
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PIG’S TROTTERS ROLL
  • Defrost the roll (24h)
  • Pen 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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OVEN

BEEF CHEEK ROLL
  • Defrost the roll (24h)
  • Open the bag and remove the roll
  • Cut the roll as per the plate we want to prepare
  • Heat the portions in the oven
  • Put on the plate
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CHICKEN THIGH STUFFED WITH AUBERGINE AND ONION REGENERATED IN THE OVEN
  • Defrost (24h)
  • Open the bag and remove the chicken thigh
  • Cut the chicken thigh as per the plate we want to prepare
  • Heat in the oven
  • Put on the plate
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BEEF CHEEK IN EXTRA VIRGIN OLIVE OIL
  • Defrost (24h)
  • Open the bag and remove the cheek
  • Cut the cheek as per the plate we want to prepare
  • Heat in the oven
  • Put on the plate
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PIG’S TROTTERS IN MINI-ROLL
  • Defrost (24h)
  • Open the bag and remove the mini-roll
  • Cut the mini-roll as per the plate we want to prepare
  • Heat the portions in the oven
  • Put on the plate
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OXTAIL IN PUFF PASTRY MINI-ROLL
  • Defrost (24h)
  • Open the bag and remove the mini-roll
  • Cut the mini-roll as per the plate we want to prepare
  • Heat the portions in the oven
  • Put on the plate
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FRYER

BONELESS SUCKLING PIG SLAB
  • Defrost the slab (24h)
  • Open the bag and remove the slab
  • Cut the slab (on the GBECH cutting board) 32g portion
  • Fry in the fryer
  • Prepare the aperitif
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CARPACCIOS

CARPACCIOS
  • Open the bag with the frozen carpaccio
  • Put the carpaccio on the plate
  • Dress/season the carpaccio
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