Beef Cheek confit


The cheek is a really tender meat, even more if slowly cooked in a vacuum bag. 

More details


Open the bag and keep the juices from the bag to make the sauce. Slice the cheek and heat up in a steam oven for 5 minutes at 90ºC

It can be served either hot or cold, as an appetizer, in sandwich or as a main dish.

Weight 500-900 garmos aproximadamente cada pieza
Temperatura de conservación Refrigerado
Formato 1 carrillera por bolsa - 6 bolsas por caja
Sin gluten Apto para celiacos