Ragù di cinghiale, the Tuscan game sauce.
Minimum 50% Italian wild boar, slow-cooked with tomato, red and white wine, celery, rosemary and bay. The sauce behind pappardelle al cinghiale.
Specs: 200 g, case of 6, 168 kcal/100 g, protein 13.7 g/100 g, Toscana (Italy).
Allergens: sulphites, celery.
| Item Net Weight | |
|---|---|
| Box Total Weight | 3400 |
| Italian Style | Regional |
| Item Gross Weight | 400 |
| Restaurant Chef Appeal | Ready-to-plate |
| Restaurant Operational Value | Time-saver |
| Retailer Appeal for consumer | Rare find |
| Retailer Operational Value | High margin |
| Items in a box |
Ingredients
Wild boar meat (Origin: ITALY) min 50%, tomato pulp, pork, tomato paste, red wine (contains sulfites), olive oil, beef, onion, white wine (contains sulfites), salt, celery, paprika, garlic, rosemary, white pepper, bay leaf.
GLUTEN-FREE
NO PRESERVATIVES
Nutritional values per 100g:
energy 706 kJ/168 kcal; fat 10.9 g, of which saturated 2 g; carbohydrates 4 g, of which sugars 2.7 g; protein 13.7 g; salt 1.2 g.
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