Pork Neck Steak Sous Vide

Heat treated product, vacuum packed, shock frozen. Store below -18°C. After thawing, do not refreeze.

Thawing method: microwave or in the refrigerator (after thawing, store in the refrigerator at 2-5 °C and use within 5 days).

This is a heat-treated product.

weight deviation +/- 10%

Sous-vide (French for “under vacuum”) is a cooking method in which food is prepared in an airtight plastic container in a temperature-controlled water bath. Vacuumed food in this way (meat, fish, vegetables or fruit) is poached for different lengths of time. It is usually several hours – sometimes up to 72 – at a precisely calculated temperature that is below the boiling point. Most often at a temperature in the range of 55–60 °C. The idea is to preserve the natural flavor, juice and texture of quality food while heating evenly in a precisely temperature-controlled water bath. (Source: wikipedia.com)

Ingredients: pork neck, salt, colored pepper, mixed spices

Manufacturer: KONET Gastro s.r.o.