Cured meat and Bagged

Due Cigni - Ham holder stand Due Cigni Ham Holder Stand 2C BBC8 - Walnut Wood Base and S-Steel Structure - Size 17.7x9.5x1.8 Inch - Made in Italy By Due Cigni Ideal for cutting ham by hand, positioning the ham comfortably and perfectly. A truly exceptional ham grip, first choice materials and excellent Italian design.

Made in Italy - Osso di cavallo per prosciutto Vi è un gesto dal sapore arcano in grado di trasformare una coscia di maiale stagionata in un prosciutto e un personaggio dal fiuto straordinario, capace di maneggiare con arte un appuntito ago che “assaggia” incessantemente, uno ad uno i prosciutti.
Con un osso di cavallo sottile ed appuntito, si verificano le proprietà organolettiche e la perfetta stagionatura del prosciutto, grazie alla particolare porosità di questo tipo di osso che trattiene e trasferisce intatti gli aromi della massa carnosa. Ogni puntatore passa in rassegna circa 300 cosce l'ora: sono tanto abili da puntare a varie profondità per poi giudicare l'idoneità e la qualità del prosciutto prima della spedizione al cliente. Come si usa L’inserimento dell’ago va fatto nel punto di contatto tra la parte magra e quella grassa. Dove finisce il grasso e comincia la parte muscolare magra il prosciutto lavora sempre ed è il punto nel quale eventualmente scarica i suoi problemi interni. Con questa sorta di ago biologico, non bisogna però scendere troppo in profondità, si potrebbero creare dei danni al prosciutto, è sufficiente introdurlo per circa un centimetro. Misura circa 18cm. Essendo un prodotto naturale non è sempre conforme la foto e le misure.

Vin Bouquet - Rotary Ham Holder Ham carving stand with adjustable rotating head. Its design makes horizontal cutting easy and comfortable. Perfect for hams or shoulders of any size, as the stand can be adjusted. Very stable, strong and easy to clean. Measurements: 44.50 x 33cm Weight : 2180 g.

Base material resistant to high temperatures (Xarec) - Dishwasher-friendly and BPA free.

Cook like a great chef has never been easier thanks to the new and revolutionary system of vacuum cooking! One of the most important innovations in the culinary field is the low temperature cooking of foods made vacuum. In the kitchen, the temperature is one of the most important components in the preparation of a dish: it can transform foods into something delicious, or otherwise, of inedible. It has always been among the most difficult to control with accuracy, in particular at below 100 ° C. Food and recipes unthinkable thanks to a unique tool that will change the way you cook forever. Put vacuum your ingredients, immerse them in the tub Sous Vide, set the temperature by simple panel and your dish will be served. Few intuitive buttons and a big display will allow you to make the most of your Sous Vide Supreme. !! The SousVide Supreme is the first furnace water in the world designed specifically to bring the method of cooking sous-vide (vacuum at low temperature) in the house, for everyone. Food and recipes unthinkable thanks to a unique tool that will change the way you cook forever! It will be enough to put vacuum the ingredients, dip them in the hot SousVide, set the temperature by simple panel and the dish will be served. JUST SMELL OF KITCHEN
Cooking at low temperatures in vacuum is elimininano all annoying odors from the kitchen. JUST WASH POT
Cooking at low temperatures in vacuum is no longer necessary to wash pots and consume greasy detergents are harmful to the environment. KITCHEN & EATING HEALTHY
Cooking at low temperature in a vacuum you can use very few condiments or even not to use. The foods will retain all the vitamins, minerals, proteins, which will not get dispersed during cooking.
Tips indispensable. Meat cuts soft: you always get a core temperature corresponding to the set (average, à point, to the blood, bleu) which is identical in all the thickness. Cuts of meat lasts: benefit from a prolonged cooking at low temperature. E 'can cook for many hours at temperatures well below those that would make them dry. The result is a soft, well beyond any conceivable expectations. Fish: it is known that the fish has a window firing so close as to require extreme skill and finesse by the chef. With the low temperature cooking fish becomes much more simple and precise. The meats do not undergo browning or arrostimenti and, therefore, maintain a taste and smell much more pure. The salmon for Sempio, develops consistency "sensual", unreachable by any other type of cooking. Crustaceans and shellfish: lobster, octopus and squid can easily become tough if cooked at different temperatures, however the low temperature, giving you a final tender. Root vegetables: cooked at low temperature are excellent for texture, flavor and color. Carrots retain a bright orange color and excellent flavor. If you want to cook iced the result is even more exquisite. Other vegetables: onions and fennel become very tender with no need of stracuocerli. Fruits: very good at low temperature, in particular that susceptible to oxidation, selective vacuum reste bright and flavorful. Specifications Save time in the preparation of dishes Easy and foolproof, perfect results every time Capture the full flavor and natural food Nutritional value added Easy to clean: no pot, no detergent; just empty and clean the inside with a soft cloth Energy savings: consumption equivalent to a 60W lamp upon reaching the cooking temperature Black Colour Capacity: 9 l