The Iberico pork is generally known as the best and most flavoursome species of pig in the world due to its nutty flavour. This Iberico collar is slow-cooked and subtly seasoned with coarse Provençal herbs. Loved by many as “pulled pork” and ideal for preparation on the BBQ.
Au-Bain-Marie
Heat the pork in the vacuum pack for 15 minutes at 85 °C. Serve as steak or pulled pork.
Steamer
Heat the pork in the vacuum pack for 15 minutes at 90 °C. Serve as steak or pulled pork.
Grill
Divide into portions and grill for 5 minutes per side at 200 °C. Serve as steak or pulled pork.
Pan
Divide the pork into portions and heat for 5 minutes per side over medium heat. Dust the portions with flour first for the best result. Serve as steak or pulled pork.
92% pork, water, dextrose, antioxidant (E331, E300), herbs and spices, garlic, modified starch, natural aroma, salt, maltodextrin, rapeseed oil.
Nutritional values per 100g:
| Energy kJ | 1101 |
| Energy kcal | 262 |
| Fat | 22,0 g |
| – of which saturates | 7,7 g |
| Carbohydrate | 1,2 g |
| – of which sugars | 0,6 g |
| Fibres | 0,3 g |
| Protein | 15,5 g |
| Salt | 1,1 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
