The new Viander cooked shoulder represents a step forward from a quality standpoint.
With lower fat content inside, less salt, fewer carbohydrates and sugars. As well as a lower percentage of saturated fat.
This will reduce liquid release in hot processing.
PLEASE NOTE: An important change is that the cooked shoulders will have different weights from each other. A sign of a more careful qualitative selection of the cuts of meat used. This is why you will find the price expressed per kg and no longer per piece.
Preparazioni in cucina come rollè di carne e frittata, cordon bleu, o torte salate in pasta brisèe.
Nella preparazione di panini in particolar modo, visto le dimensioni della fetta, con baguette, ciabatte, maxi toast e piadine.
In secondi piatti come cannoli di cotto ripieni di insalata russa, oppure medaglioni di cotto e mozzarella.
