DESCRIPTION AND PRODUCTION INFORMATION
veal tendons that are prepared, cut, left to marinate in brine, cooked in a bain-marie, immersed with gelatine in a mould, cooled and vacuum-packed under controlled conditions
ORGANOLEPTIC PROPERTIES
| Aroma and taste: | delicate, typical of nerves, goes well with gourmet dishes with boiled vegetables (typical with kidney beans or cannellini beans and onions) and salsa verde | ||
| Colour: | amber with a pink tinge | ||
| Consistency: | pliant and smooth on the palate but not rubbery |
GMO AND ALLERGEN INFORMATION
does not contain GMOs, allergens or gluten