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Talk with your personal consultant Roast beef
Roast beef is a second course of meat originating from the
Anglo-Saxon countries such as England, Ireland and Canada.
For its realization are used subfese of
selected beef, seasoned, placed in a special network
and cooked in the oven for 4 hours, after cooking it is put
in the blast chiller and vacuum-packed the next morning.
The classic recipe for simple and tasty roast beef,
is enriched by the Signoracci company with details
aromas and with a careful choice of the quality of the meat
which make it even tastier and more palatable.
Suitable for aperitifs, main courses and also for sandwiches
gourmet.
Anglo-Saxon countries such as England, Ireland and Canada.
For its realization are used subfese of
selected beef, seasoned, placed in a special network
and cooked in the oven for 4 hours, after cooking it is put
in the blast chiller and vacuum-packed the next morning.
The classic recipe for simple and tasty roast beef,
is enriched by the Signoracci company with details
aromas and with a careful choice of the quality of the meat
which make it even tastier and more palatable.
Suitable for aperitifs, main courses and also for sandwiches
gourmet.
Categories
Beef
Label name
Roast beefType (Storage Temperature)
fresh (temp. 0 - 4 degree)Packaging / Sales format
vacuum packed slices kg. 2.5 / kg 5
PORCHETTA MARCHIGIANA SRL
PORCHETTA MARCHIGIANA s.r.l., active since 1980 with headquarters in Pesaro, is one of the first companies on a national level in the processing of meat for the production of food. Our core business is the production of porchetta, which is eaten sliced as a main course or in stuffed sandwiches: to make it we do not use preservatives or additives, but only natural ingredients; to make it available for large-scale distribution are then the blast chilling and vacuum packaging processes that do not alter the fragrance and the typical flavor of the product