A roast for high days and holidays, slow cooked with vegetables which gently simmers as it becomes tender, the recipe is in every Catalan cook book – a whole tradition in a single dish.

“Can you imagine them with salsify purée and the juices from the roast?”

Format 16 pieces (net weight: 330 g). Approximate weight per piece: 20-22 gThe weight may vary because they hand made.
Ingredients UHT whole MILK, 32.23% roast meat (beef, rabbit, fresh sausage (pork 97%, water, black pepper, salt, dextrose, potato starch, preservative SULPHITE (E-221), antioxidant (E-300), colouring (E-120), natural casing), loin tip, chicken, spirits), WHEAT flour (WHEAT flour, WHEAT starch), BUTTER, BREAD crumbs (yeast, water, salt, food preparation (dextrose, anti-caking agent (calcium carbonate), emulsifier (E-472), palm oil, antioxidant (ascorbic acid)), pasteurised EGG (acidity corrector (citric acid), and preservatives (potassium sorbate and sodium benzoate)). Olive oil, salt, pepper, onion, garlic, tomato, brandy.
Allergens (*) Lactose, sulphites, gluten, egg. May contain traces of nuts, fish, molluscs and crustaceans.
How to keep them Keep at -18⁰ C. Do not re-freeze once defrosted. Consume preferably within: 21 months.
Cooking Frozen or taken from the freezer up to an hour before cooking, deep fry for 3 minutes at 180º C.