Slab of ham hock confit. A traditional dish in a new style.
A traditional dish in a new style. Easy to prepare, allowing for modern plating and many possibilities, in several pieces or as a single slab. Perfect in combination with different sauces and side dishes, allowing for multiple plating styles. We have individual portions of 170 g under code 2177 or as a 1.2 kg slab under code 21779
OVEN
GRILL
CONVECTION OVEN: Grease with oil and place on a Teflon tray. IF FROZEN: 8 minutes in the oven at 60% humidity, mixed at 240ºC / IF THAWED: 6-7 minutes at 220ºC. Convection only, no humidity. GRIDDLE OR NON-STICK PAN: Thaw previously, brush with oil and brown on both sides over medium heat.
| Weight | 170 g |
|---|---|
| EAN Code | – |
| Presentation | Contains 24 individual portions of 170 g. |
| Units per box | 24 u. |
| Preparation | CONVECTION OVEN: Grease with oil and place on a Teflon tray. IF FROZEN: 8 minutes in the oven at 60% humidity, mixed at 240ºC / IF THAWED: 6-7 minutes at 220ºC. Convection only, no humidity. GRIDDLE OR NON-STICK PAN: Thaw previously, brush with oil and brown on both sides over medium heat. |
| Application | |
| Regeneration |
