Beef Cheek confit
The cheek is a really tender meat, even more if slowly cooked in a vacuum bag.
Open the bag and keep the juices from the bag to make the sauce. Slice the cheek and heat up in a steam oven for 5 minutes at 90ºC
It can be served either hot or cold, as an appetizer, in sandwich or as a main dish.
- 500-900 garmos aproximadamente cada pieza
- Temperatura de conservación
- 1 carrillera por bolsa - 6 bolsas por caja
- Sin gluten
- Apto para celiacos