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Изделия

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            [post_content] => Rakvere представляет: новая и трендовая серия продукции «Taste of America».

«Бостон батт» (Boston butt), или pork butt – это название на американский манер ценного отруба передней части свиной туши. В натуральном маринаде со вкусом барбекю для свиной лопатки ощущаются приправы и специи: паприка, черный перец, горчица, кориандр, чили, лук, чеснок, фенхель, а также приятный оттенок дубового дымка

 
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            [post_content] => Мастера мясных дел Rakvere достойно вступают в начинающийся сезон гриля и с гордостью представляют особенный шедевр – стейк «Томагавк» из внешнего свиного филе особой нарезки, отличающийся почти полностью сохраненной реберной костью, превосходной сочностью и элегантным обликом, напоминающим по форме томагавк. Создано для наслаждения!
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            [post_content] => Предварительно запеченная в течение долгого времени при низкой температуре голень индейки – это настоящее лакомство для ценителей мяса птицы. Восхитительно мягкому и сочному мясу придают вкус жареный лук, сливки и перец. Просто разогрейте блюдо на гриле или в духовке – и готово!
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            [post_title] => Свиные крылышки с вишневым дымком
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            [post_content] => Классический маринад с натуральным красным вином делает чистое и сочное постное мясо еще аппетитнее: каждый кусочек станет совершенным деликатесом.
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Свиные крылышки барбекю

Состав

Свинина (88%), вода, соль, сахара, рапсовое масло, специи, травы, ароматизаторы (включая дрожжевой экстракт), волокна подорожника, крахмал, гидролизованный растительный белок, регуляторы кислотности: E330, E262.

Может содержать небольшое количество сои, сельдерея, горчицы, пшеницы, ржи и молока.

100 г продукта содержит в среднем
энергии 612 kJ / 146 kcal
жиров 7,4 г
вт.ч. насыщенных жирных кислот 1,8 г
углеводов 1,9 г
вт.ч. сахаров 1,5 г
белков 18 г
соли 0,9 г

Способ приготовления

Перед употреблением подвергнуть термической обработке, пока внутренняя температура продукта не составит как минимум 71˚C.

Оберните мясо со стороны косточки фольгой, чтобы избежать пригорания. Запекайте блюдо на гриле на среднем жаре под крышкой в течение примерно 20 минут, переворачивая мясо каждые 5 минут. До сервировки оставьте на гриле на медленном жаре или выключив огонь на 5 минут настаиваться. На это время мясо можно также обернуть в фольгу. В духовке следует запекать мясо при температуре 180°C, время от времени переворачивая, в течение 50 минут. Погасив огонь, следует оставить мясо в духовке еще на 10 минут.

Xранить при

0…+4˚C.

ЕАН-код
  • 360 г: 4740003011752