The product
Vitel Tonnè
Pre-sliced beef round steak with typical Piedmontese tuna sauce
Code:
95899
Country of origin:
Italy
Weight:
1 kg
Minimum order:
1 piece
| Description | Mainly European beef roundabout served with plenty of tuna sauce produced by Negrini starting from raw materials and not from semi-finished products |
|---|---|
| Appearance | The slices of meat are homogeneous and not too thin; the sauce, very soft and ocher in colour, has a velvety texture, perfect for wrap the slices |
| Taste | The meat is sweet, with slight hints of broth and starch; the sauce is slightly savoury |
| Our selection | A reference that wants to satisfy the demand for ready meals on the market which is growing dramatically both due to the lack of personnel in restaurant venues and for the reduction of time dedicated to domestic cooking, without however renouncing the quality of the raw materials and the production |
| Suggestions | Delicious as it is, garnished with a good caper |
| Ingredients | Tuna sauce 60%: sunflower seed oil, TUNA 7%, water, EGGS powder 1.7%, white wine vinegar, sugar, salt, ANCHOVIES, corn starch, capers 0.4%, lemon juice, natural stabilizer (guar gum), preservatives (potassium sorbate, lactic acid). Meat adult bovine cooked 40%: beef 37%, salt, potato starch, preservative (sodium diacetate), natural flavors, antioxidant (ascorbate sodium.). |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Fish and products thereof |
| Weight | 1 kg |
| Packaging | Thermosealed container |
| Storage Conditions (packaged products) | Refrigerate between 0 and +4 ºC |
| Instructions for use | Once opened, consume within 24 hours |
| Nutrition Declaration | Energy: 1174 kJ / 284 kcal Fat: 26 g of which saturates: 2,3 g Carbohydrate: 1,2 g of which sugars: 0,7 g Protein: 11 g Salt: 1,5 g Typical value per 100 g |
The producer
Bonfatti Negrini Salumi - Renazzo (FE) - Emilia Romagna
Why we chose them
It's based in Renazzo di Cento, a small town between Bologna, Modena and Ferrara. Bonfatti Salumi was born after the second World War, the
know-how is handed down from father to son. After more than 60 years, and three generations, the business is still producing different type of
charcuterie. The secret is always the same: high quality of raw material and a handcraft approach in all the production phases. Mortadella Classica
(Slow Food presidium) is the most important and representative product for Bonfatti, but their expertise permitted them to rediscover and produce
others rare cooked local salami as Salame Rosa and Mortadella Lyon. Products that Slow Food promote as "presidium" to preserve the Bolognese
traditional cooked cured meats
