Description
Venison ragù, at least 50% capriolo.
Roe deer (capriolo, EU origin) is at least 50% of the sauce, with tomato pulp and concentrate, pork and beef, white and red wine, olive oil, onion, celery, paprika, garlic, marjoram, juniper and white pepper. Gluten free and without preservatives, as the producer declares.
For restaurants and chefs. Serve it with pappardelle or wide egg tagliatelle, the classic pairing for game, or layer it into a baked pasta under béchamel. It also fills crespelle and dresses polenta for a mountain-style starter. A 50% minimum venison content gives the kitchen a precise line for the menu description.
For specialty and Italian stores. Venison sauce is a specialist item that customers buy for an occasion, which supports a higher shelf price and steady autumn and winter sales. It works as a gift with egg pasta and a bottle of red wine. Staff can point to the 50% minimum venison declaration as the reason it costs more than a standard ragù.
Specs: 200 g, case of 12, shelf life 24 months, gluten free, no preservatives, Umbria (Italy).
Nutrition per 100 g: 160 kcal, fat 10 g (saturated 1.7 g), carbohydrates 3.9 g (sugars 2.7 g), protein 13 g, salt 1 g.
Unopened, store at room temperature; once opened, keep refrigerated at 0-4 °C and use within 5 days.
Allergens: sulphites, celery.
