Iberian pork meatballs with seeds and ginger
Information about Iberian pork meatballs with seeds and ginger
Dish Heat and Done. Pork meatballs ibérico with seeds and ginger. Recipe and cooked by the Restaurant El Ermitaño de Benavente (Zamora) "1 Michelin Star and 2 Repsol Suns"
The V range plate contains:
- - 4 packs of ibérico pork meatballs with seeds.
- - Each pack has 8 units of meatballs. 32 meatballs in total.
- - Ginger sauce, pasteurized in a heat-sealed tray
Ingredients:
- - Pork ibérico, pork broth (Pork rib, pork backbone, pork sausage, pig's feet, onion, leek, carrot, garlic, salt, bay leaf), pork jowl, onion, SESAME, sunflower and pumpkin seeds, poppy seeds, Bread (GLUTEN), White wine (SULFITES), ñora, ginger, olive oil, salt, black pepper.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Iberian pork meatballs with seeds and ginger
- Recommended for
- 2-3 people
- Prepared in
- Restaurant el Ermitaño. Benavente (Zamora)
- Delivery in
- Refrigerated. 2/3 days
- Conservation
- Store between 0-4ºC. Once opened, consume within 24 hours.
- How to use
- Attend to the technical sheet.
- Nutritional Information per 100gr
- - Energy value kJ 989 kJ. Energy value kcal 238 kcal. Fat 17g. Saturated 5.5 g.Carbohydrates 13 g. Sugars 1.7 g. Dietary fiber 1.3 g. Protein 8.8g. Salt 1.3g
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
Melquiades Rodríguez Iberian hams
Founded in 1956 in Coreses (Zamora) by Melquiades Rodríguez himself when he settled in this municipality after learning the meat trade in Salamanca. Specialized in the manufacture and sale of Iberian ham and sausages of both white and Iberian pork.
The Melquiades Iberian ham is cured in the natural dryers of the company in Salamanca, preserving the tradition in the elaboration. The unique taste and unbeatable quality are the result of years of experience.
The tradition in Melquiades Iberian hams
The master chacineros and jamoneros maintains the family character of the company. The 3rd generation leads the project at present maintaining the artisan elaboration of ham that provides that unique smell and flavor in its Iberian products.
Enjoy the haute cuisine at El Ermitaño Restaurant at home with Melquiades pork meatballs ibérico with seeds and ginger. This 5th range dish includes 4 packs of meatballs, each with 8 units, totaling 32 meatballs, accompanied by a pasteurized ginger sauce in a heat-sealed tray.
