Lingua al Verde

6,72

An unusual cut of meat and with which to amaze guests at dinner, accompanied by the green bath with which it forms a dish that has long been inevitable in the regional cuisine of Piedmont.

  • NUTRITIONAL VALUES
    NUTRITIONAL TABLE PER 100 gr. of PRODUCT
    Energy 1052 kJ
    Energy 254 kcal
    Fats 23,0 g
    of which saturated fatty acids 4,6 g
    Carbohydrates 2,3 g
    of which sugars 0,0 g
    Protein 9,5 g
    Salt 3,00g
Weight 0,25 kg
Producer

Belmonte

Place of production

Turin

Net content

200 g

Esaurito

SKU: BMT1043 Category: Tags: , ,
Descrizione

The language in green sauce is a typical Piedmontese appetizer very tasty and tantalizing

Ingredients

bovine language (bovine language, salt, potato starch, dextrose, flavourings, gelling agent: carrageenan, antioxidant: E301, preservative: E250) (50 %), Green Bath (sunflower seed oil, parsley (24,3 %), wine (contains SULFITES), wine vinegar (wine, antioxidant: SULPHUR DIOXIDE), anchovies in oil (ANCHOVIES (Engraulis encrasicolus), salt, sunflower oil), bread (WHEAT flour type "1", water, brewer’s yeast, salt, olive oil), salt, garlic, pepper) (50 %)

Allergens

Contains allergens: Sulfur dioxide and sulfites, Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), Fish and fish products

The product may contain traces of: Peanuts and peanut products, Crustaceans and crustacean products, Nuts ( almonds, hazelnuts, walnuts, cashnuts, pecans, brazil nuts, pistachios, macadamia nuts or queensland nuts), Milk and milk products, Molluscs and mollusc products, Celery and products thereof, Sesame seeds and products thereof, Mustard and products thereof, Soya and products thereof, Eggs and products thereof

Method of packaging
Product packaged in protective atmosphere in APET trays (material not suitable for heating).

Method of conservation
Store in the refrigerator from 0° C to 4° C
Consume within 2 days from the opening of the package and store in the refrigerator from 0° C to 4° C.

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Spedizione e Consegna

SPEDIZIONI

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