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Pork cheeks confit
The cheek is a really tender meat, even more if slowly cooked in a vacuum bag. Cooked in its own juices and with little seasoning, the meat is tastier than ever and the juices from the cooking are perfect to make the sauce.
Open the bag and keep the cooking juices for 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.
- 200 grs per unit
- Temperatura de conservación
- 3 units per bag6 bags per box
- Sin gluten
- Suitable for celiacs