Wooden case 3kg
The name haddock is of English origin and was also known as "Eglefin", more nobly "Anon de Bretagne". Its salting is very mild and it is rinsed using water to whic...
Mild Fillets vacuum-packed 200gr
This is the big classic, caught in the fresh waters off Norway. As its name suggests, its salting is very mild and it is available in a multitude of packaging.
From Loch Duart, Scotland.
The celebrated Loch Duart salmon is raised in the cold, clear and pure waters of Badcall Bay. This salmon is characterised by its firm and lean flesh. It grows slowly in na...
Use in food for hog/sheep/beef
Our equipement functions under the constant supervision of personnel trained in this special technique
Our production guarantees dependability and safety
Our client...
Pork
On the 1st January 2008, the Prestor/Cecab/Gad Union amalgamated the Pork industrial tools from the CECAB and Gad Groups.
The figures for this new corporation:
2.700 employees
8 additional in...
La Truffe Cendrée also offers a full range of regional specialities prepared at our manufacturing facilities in Souillac:
Patés and foie gras specialities, terrines, ready-cooked meals...
Sauce in deep-frozen IQF pellets
To decorate and to flavour stuffing
(firm texture when cold in order to have a good resistance at cutter-mixing and
thick texture when hot to avoid leakage).
Thic...
Pork bard sliced from pork back fats from slaughterhouses certified EEC.
Presentation :
In sheets with or without a pink paper insert.
Ready-to-use size for kebabs, roast meats, tournedos, paupiett...
Discover the exceptional savour of our magrets from free range ducks. Roast them with a frying pan with average fire 10min side skin and 5min side flesh.
1. Preheat the oven to 240??C/465??F.
2. Lay the rabbit pieces in a gratin plate, without they overlap.
3. Reserve one tablespoon of cr¨¨me fra?che and mix the rest in a bowl with must...
1. Remove the skin from the duck breasts.
2. Brown each side of the breasts in the oil for 3 minutes.
3. Drain them and keep them warm in a covered dish.
4. Empty the fat out of the frying...
Superior - choice - standard : plain or browned.
A range of cuts whatever the quality of the meat or the piece in question :
Cubes, strips, sticks, medallions, sliced or mixed (size 3 to 13 mm)
...
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Meat is animal flesh that is used as food.Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs.The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, poultry, and game.
Food features:Adult mammalian muscle flesh consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble non-protein substances. These include nitrogenous compounds, such as amino acids, and inorganic substances such as minerals.
Nutrition:Adult mammalian muscle flesh consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble non-protein substances. These include nitrogenous compounds, such as amino acids, and inorganic substances such as minerals.
Dietotherapy function:Consumption of large quantities of meat, like overconsumption of any caloric food, has certain adverse effects which can include: obesity, heart disease, and constipation.
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