Italian Butcher

Organic Fassona Beef Bones Broth

NEW READY TO EAT

Grass-fed NZ Prime 250g Sirloin freshly pan-fried with italian flour, fresh eggs and italian herbs in Italian Extra Virgin Olive Oil. Vacuum pack and ready to eat. 

Try with your rice, salad or just as it is with your favorite sauce. 

NO GMO  NO PRESERVATIVE OR HYDROGENATED OIL

Order together with our Ready To Eat Roasted Potatoes or the side you like the most starting from HKD 48 (HERE).

Shelf Life 3 Days in fridge 0/+4 and up to 1 month in freezer -16C.

HOW TO PREPARE
From room temperature

• Reheat in oven at 220C for 3 minutes or
• Micro-wave for 2 minutes at 900W
• In a Pan with hot oil, Pan-fried 60 seconds per side

 

1x 130g COOKED 100% ORGANIC FASSONA BEEF BURGER SLOW FOOD PRESIDIA

COOKED AND VACUUM PACK. READY TO EAT

THE AUTHENTIC FASSONA "OSSOBUCO" MARROWBONE 

450 Grams 

NEW VEAL PARMIGIANA READY TO EAT

NZ Prime Steer 250g Striploin freshly pan-fried with Italian flour in Italian Extra Virgin Olive Oil, topped with our signature Sicilian Tomato sauce, Italian Mozzarella and grated Parmigiano Reggiano.

The Veal Parmigiana you have been waiting for. 

Tomato Sauce and Cutlet packed separately to preserve crispiness.

Try with your rice, salad or just as it is with. 

NO GMO  NO PRESERVATIVE OR HYDROGENATED OIL

Shelf Life 3 Days in fridge 0/+4 and up to 1 month in freezer -16C.

Order together with our Ready To Eat Roasted Potatoes or the side you like the most starting from HKD 48 (HERE).

HOW TO PREPARE
From room temperature 

Reheat the cutlet with Mozzarella separately from the Tomato. When cutlet is hot, Pour on it the hot tomato sauce heated in microwave or in pan.

CUTLET

• In oven at 220C for 3 minutes or
• Micro-wave for 2 minutes at 900W or
• In a Pan with hot oil, Pan-fried 60 seconds per side

 

EYE OF ROUND, OR MAGATELLO AS WE CALL IT, IS PERFECT FOR VITELLO TONNATO.  TRY FASSONA LA GRANDA FOR SOMETHING UNIQUE 

NZ PRIME STRIPLOIN THINLY SLICED

ORGANIC FASSONA BEEF TENDERLOIN THINLY SLICED

Organic Italian Pork Bones Broth

NZ PRIME TENDERLOIN THINLY SLICED

ITS TENDERNESS THE TENDERLOIN OF FASSONA
THE MOST LOVED SINGLE-SERVE STEAK

Specifications

Ingredients: pork

bred and slaughtered in: Spain

Modalit & agrave; conservation: Store A & Ndash; 18 & deg; c

The "Horneable" range of Carnicas Tabladillo is a line of ready-to-cook products that are tasty and also very simple to prepare: it is not necessary to remove the product from the bag, specially resistant to cooking and at high temperatures, in order to preserve the tender product at all times. inside and crunchy on the outside. Fast, tasty and without dirtying anything!
An Iberian excellence and a real cult in the Castile region: the classic convivial Sunday dish to be eaten with friends and family. The local custom is to cut the pig with a serving dish: this is to test, but above all to prove to the guests present, the tenderness and looseness of the pig.

Every characteristic of the pig is followed and evaluated: it starts from the mother, healthy, fit and ready to breastfeed, and from her diet, which is fundamental because the cochinillo feeds only on mother's milk. Another important aspect is the habitat in which mother and child live: it is essential for an excellent quality product that they can be peaceful and live without stress.

All these factors mean that the only true Cochinillo de Segovia has a very light, almost white rind and a slightly pinkish flesh with unmistakable tenderness. A fundamental characteristic is therefore the internal fat, but above all the external one which, once cooked, will be crunchy and amber in color. An exquisite product, which has made many chefs fall in love and which is selected for Longino & Cardenal by Carnicas Tabladillo, a family business dedicated, for more than 50 years, to the breeding and processing of the Cochinillo of Segovia. Only the best pigs, exclusively reared by the De Maria family, for a product of the highest level.

Specifications

Ingredients: pork

bred and slaughtered in: Spain

Modalit & agrave; conservation: Store A & Ndash; 18 & deg; c

THE COMPLETE PACKAGE FOR YOUR SUMMER BARBECUE 

2.9 KG OF ORGANIC BEEF, ITALIAN PORK & ORGANIC-FED CHICKEN + VEGETABLES

The authentic Italian Barbecue Experience

If there is a product that can best represent Castile, it is, without a doubt, the Toston suckling pig of Segovia: the Cochinillo. It is a farmed pig that feeds exclusively on mother's milk from birth and for this reason, has fine and very tender meat. Furthermore, pigs are slaughtered when they reach a maximum of 21 days of age.

Iberian Pork Shoulder Ham (Presa)

The “Presa” or “Coppa” is made from the muscle that runs from the neck of a pig: when deboned and salt-cured, this cut becomes one of the most famous Italian cured meats, namely the “Coppa” as it is known in northern Italy or “Capocollo” as it is known in the south. For those who instead prefer a fresh cut, it is perfect cooked on the grill or the barbecue, thanks to the considerable presence of internal fat. We are in Salamanca, in the Autonomous Community of Castile and León in northwestern Spain – and more precisely in the municipality of Guijuelo: one of Spain’s four Denominations of Origin regions for Iberian ham.

Blázquez pigs are raised in freedom or semi-freedom in very large wide open areas, where they can move freely: this contributes to stronger and more toned muscles. Moreover, the animals are allowed to live longer lives – over the age of 11 months – above the minimum required by Spanish law. As this is a pig that runs free, lives well and longer than its counterparts, it will provide a more delicate and succulent meat.

In addition, Blázquez, which owns vast lands in both Castile and Andalusia, produces its own pig feed in-house: a feed consisting of wheat, barley, corn, soybeans and bran supplements the so-called “bellotas”, the small acorns that the pigs love to devour during the “montanera” period in autumn and winter. An exquisite product, like all Blázquez meat cuts, quick and easy to prepare and which requires a single, important tip to ensure the best flavor: despite what one may be inclined to think, the meat must be treated like beef, and therefore served strictly rare.

Origin
Guijuelo, Salamanca Province, SPAIN

Type
Iberian Pork

Format
vacuum-packed, 2 pieces of approx. 650 g each, frozen

The company was founded in 1920 by Amando Loza who gave the name to the business. Based in the region of Rioja, in the north of Spain, internationally renowned for its great wines, the company is located in a small village of Alta Rioja "Baños de Rio Tobía". The village is located at the foot of the mountain range of "La Demanda", which culminates at more than 2000 meters of altitude and offers ideal climatic conditions for the production of hams and salami: harsh winters, short and light summers are the keys to the uniqueness and slow drying of their products.

Competence, Patience and Mastery are the watchwords of the Loza family who, over 100 years later, still run the business with passion. A company that has been able to adapt over time to the needs of markets on different continents to enjoy millions of consumers. Loza is a company that has all the necessary health certifications, IFS Certification among others, to export to many countries guaranteeing the integrity of all its products.

Vacum Iberian Beef “Extra Premium” is an expertly processed “Old Cow” salami made from the silverside, a cut of beef from the hindquarter of cattle, and which resembles the Italian Bresaola or the Spanish Cecina in appearance. Vacum’s production of cured and fresh meats is characterized by the very top in terms of quality! The silversides, a cut of beef from the hindquarter of cattle, are chosen one by one to ensure the perfect infiltration of fat and always from the very best Old Spanish Cows, following an exclusive process to best preserve the original flavor of the meat: a non-invasive smoking using native woods, which create a salami with a truly unique taste.

A drizzle of Pianogrillo Extra Virgin Olive Oil will be all that’s needed to elevate its mildly refined and delicious flavor.

José Rosell, founder and owner of the “Carni di Lusso Vacum” company has specialized in the selection of the best cattle in terms of diet and grazing. The company primarily raises and offers quality products from two breeds, the Rubia Gallega from Galicia and the Casina (Old Cow).

Origin: Leon/Valencia, SPAIN

Type: Old Spanish Cow Salami

Format: vacuum-packed, in approximately 2-2.5kg packs, fresh

Vacum Iberian Beef

Vacum Iberian Beef is an expertly processed “Old Cow” salami made from the silverside, a cut of beef from the hindquarter of cattle, and reminiscent of the Italian Bresaola or the Spanish Cecina.

With a production of cured and fresh meats characterized by the very top in terms of quality, Vacum Iberian Beef is obtained from the rump of Old Spanish Cows, following an exclusive process to best preserve the original flavor of the meat: a non-invasive smoking using native woods, which create a salami with a truly unique taste.

Already pre-sliced in convenient 75 g packs, just serve them with a drizzle of Pianogrillo Extra Virgin Olive Oil to enhance the mildly smoked flavor of this cold cut.

José Rosell, founder and owner of the “Carni di Lusso Vacum” company has specialized in the selection of the best cattle in terms of diet and grazing. The company primarily raises and offers quality products from two breeds, the Rubia Gallega from Galicia and the Casina (Old Cow).

Origin: Leon/Valencia, SPAIN

Type: Old Spanish Cow Salami

Format: vacuum-packed, in approximately 1.5/2 kg packs, fresh