PULLED PORK
MINI READY
Da un lato la cottura “low e slow”, a bassa temperatura e lenta, come i
pitmaster americani erano soliti fare nella Carolina del Nord dal 1600,
dall’altro l’aggiunta del fumo come uno degli ingredienti principali:
due step imprescindibili per questo piatto a base di maiale dal gusto
irresistibile.
On one hand “low and slow” cooked, slow and at low temperature, as american pitmaster were used to do in North Carolina since 1600, and on the other the addition of smoke, as one of the main ingredients. two unavoidable steps for this pork dish of an irresistible taste.
On one hand “low and slow” cooked, slow and at low temperature, as american pitmaster were used to do in North Carolina since 1600, and on the other the addition of smoke, as one of the main ingredients. two unavoidable steps for this pork dish of an irresistible taste.
DESCRIZIONE DEL PRODOTTO E CONFEZIONAMENTO/PRODUCT DESCRIPTION AND PACKAGING |
PESO/WEIGHT: 0.200 KG |
PEZZI PER CARTONE/PIECES PER CARTON: N. 3 x 5 |
CARTONI PER PALLET/CARTONS PER PALLET: N. 80 |
