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La Cave à Viande (The Meat Cellar)

PUIGRENIER

La Cave à Viande (The Meat Cellar) - French meat matured for a minimum of 21 days, using an ancestral butcher process. In a wooden box with cooking instructions. Guaranteed quality vacuum packaging.<br/>SIAL PARIS 2016

Description

French meat matured for a minimum of 21 days, using an ancestral butcher process. In a wooden box with cooking instructions. Guaranteed quality vacuum packaging.
SIAL PARIS 2016

Brand : PUIGRENIER

Made by
PUIGRENIER
Release
01 January 2016

Complementary information

Product type

  • Premium
  • Heart

Category

Public target

  • Consumer Goods (CGM)

Trend

  • Sophistication

Innovation type

  • Packaging, wrapping
  • Technology, manufacturing process

Details

Preservation : between 0° and +4°C. 21 Day(s)
CGM Packaging :
  • film overwrapping 400 g
  • film overwrapping 240 g
Cooking advice :
  • pan
  • grill
Varieties :
  • Rib of beef
  • T-Bone
  • Sirloin
  • Tenderloin
  • Persillade
  • Spider Steak
  • Rib Steak
  • Pièce du Boucher
  • Plancha

Committee opinion

(CGM) Selected for the high-end approach in terms of quality and origin of meat and the original packaging.

Exhibitor

PUIGRENIER

PUIGRENIER

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