Sous Vide Flat Pork Ribs

The meat is vacuum packed and shock frozen. This is a heat-treated product.

The shelf life is 1 year from the date of manufacture. Store above -18 degrees.

After thawing, use within 7 days. Do not refreeze the thawed.

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: bone-in pork ribs, salt, spice mix

Manufacturer: KONET Gastro s.r.o.