Description
Ragù di cinghiale, with at least 50% Italian wild boar.
Wild boar of Italian origin makes up at least 50% of the sauce, cooked with tomato pulp and concentrate, pork and beef, red and white wine, olive oil, onion, celery, paprika, garlic, rosemary, white pepper and bay. Gluten free and without preservatives, as the producer declares. A meat-forward sauce, with 13.7 g of protein per 100 g.
For restaurants and chefs. Wild boar ragù is the classic dressing for pappardelle, and it works just as well with wide egg tagliatelle, potato gnocchi or a soft polenta. Warm it gently in a pan, loosen it with a ladle of pasta water and finish the pasta in the sauce. A 200 g jar dresses a couple of generous plates, which suits a game special or an autumn menu.
For specialty and Italian stores. Game ragù is a destination product for customers who already know pappardelle al cinghiale, and the 50% wild boar declaration justifies the price over a standard meat sauce. Gluten free and preservative free are two short claims staff can quote. It makes an easy pairing with a pack of egg pappardelle, for a ready dinner or a gift.
Specs: 200 g, case of 12, shelf life 12 months, gluten free, no preservatives, Toscana (Italy).
Nutrition per 100 g: 168 kcal, fat 10.9 g (saturated 2 g), carbohydrates 4 g (sugars 2.7 g), protein 13.7 g, salt 1.2 g.
Unopened, store at room temperature; once opened, keep refrigerated at 0-4 °C and use within 5 days.
Allergens: sulphites, celery.
