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Pork knuckle with bone, with added water, seasoned and cooked sous vide (under vacuum at low temperature).
Preparation:
Preheat the oven to 220° C (hot air) and cut open the bag and take out the stilt. Cut the rind at approx. 1 cm intervals, then place on a baking tray and roast in a preheated oven at 220 °C for 5 minutes. Then dab the rind with kitchen paper, salt and roast for a further 35 minutes at 220 °C. Time and temperature may vary depending on the oven.
Storage conditions:
Store refrigerated at 2°C to +4°C
Contact:
Wiesbauer Gourmet Gastro GmbH
Wiesbauerstraße 1
3454 Sitzenberg-Reidling
Durability
Zutaten: Schweinestelze mit Knochen (85%), Wasser (13%), Nitritpökelsalz (Speisesalz, Konservierungsstoff: Natriumnitrit), Gewürze, Gewürzextrakte, Dextrose, Antioxidationsmittel: Natriumascorbat; Stabilisatoren: Diphosphate, Triphosphate, Polyphosphate; Verdickungsmittel: Carrageen; Geschmacksverstärker: Mononatriumglutamat; Aroma.
Nutritional values per 100 g
| Energy value | 798 kJ/192 kCal |
| Fats | 13 g |
| including saturated fatty acids | 5.3 g |
| Carbohydrates | 0.5 g |
| including sugars | 0.5 g |
| Protein | 18 g |
| Salt | 2 g |
| Fibre | g |