Chipolata sausages per 2 ±130g
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Artisanal knife-ground pork sausages in a chipolatas version! see less
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Veal Sauté ±190g
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A very thin slice, ideal for escalopes (you can cut them in two) or simply sautéed to brown and serve as veal. see less
T-bone Black Angus Matured
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Marbled and tender to perfection, grass-fed, free-range beef, matured between 3 and 5 weeks on the carcass. Sear it on a very hot grill, then finish cooking it in the oven. Let the meat rest in aluminum after cooking for a tender, juicy appearance. see less