meat

• 
• 1/2 red stuffed peppers Half of a red paprika with juicy meat filling - a real classic Art-Nr. 19027 assets/products/details/19027-paprikaschote.jpg

  Weight:

  220g

  Price:

  1,28/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 40 minutes

  [] /en/products/details/19027/2 /en/products/notepad/19027  
• Cocktail biscuits 4 varities 4 sorts (Quiche Lorraine, ham croissants, sausages in pastry, meat spinach parcels) Art-Nr. 43037 assets/products/details/43037-cocktailgebaeck.jpg

  Weight:

  30g

  Price:

  0,71/ST

  Unit:

  120 Stück

  Preparation:

  Defrost. Bake for about 18-20 min until golden-brown at 210°C in the oven. Bake the Quiche for 6 minutes until its golden-brown at 200°C.

  [] /en/products/details/43037/2 /en/products/notepad/43037  
• Crème brûlée of foies gras Just caramelize with sugar and enjoy. Art-Nr. 31059 assets/products/details/31059-creme-brulee-von-der-stopfleber.jpg

  Weight:

  50ml

  Price:

  1,90/ST

  Unit:

  20 Stück

  Preparation:

  Ready for consumption! Perherps caramalize with sugar!

  [] /en/products/details/31059/2 /en/products/notepad/31059  
• Crespelle bolognese Stufed pancakes with beef, paprika and tomato Art-Nr. 19516 assets/products/details/19516-crespelle-bolognese.jpg

  Weight:

  220g

  Price:

  1,30/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 20 minutes

  [] /en/products/details/19516/2 /en/products/notepad/19516  
• Franconian boiled fillet aspic Boilled fillet, fine-layered with fresh vegetables julienne, trapeze form Art-Nr. 31310 assets/products/details/31310-tafelspitzsuelze.jpg

  Weight:

  1000g

  Price:

  19,90/ST

  Unit:

  einzeln

  Preparation:

  Slice and serve.

  [] /en/products/details/31310/2 /en/products/notepad/31310  
• Franconian pork saddle steak Tender saddle of pork breaded - classic Art-Nr. 12034 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  180g

  Price:

  1,17/ST

  Unit:

  50 Stück

  Preparation:

  Sauté both sides in hot fat when deep-frozen and cook in the convectomat at 140°C for approx.10 min.

  [] /en/products/details/12034/2 /en/products/notepad/12034  
• Chicken breast skewer Marrakesh Juicy breast of chicken with cherry tomatoes and barbecue cheese on skewers, heavy marinated Art-Nr. 21056 assets/products/details/21056-gefluegelspiess-marakesch.jpg

  Weight:

  170g

  Price:

  1,75/ST

  Unit:

  40 Stück

  Preparation:

  Cook in the oven at 160°C for approx. 20-25 Minuten or pan-fry the meat.

  [] /en/products/details/21056/2 /en/products/notepad/21056  
• Chicken breast skewer with pineapple Juicy breast of chicken with mushrooms and pineapple on skewers Art-Nr. 21054 assets/products/details/21054-gefluegelspiess-mit-ananas-und-champignons.jpg

  Weight:

  180g

  Price:

  1,44/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30min

  [] /en/products/details/21054/2 /en/products/notepad/21054  
• Involtino of pork loin Juicy saddle of pork rolled up into a roulade with mediterrean filling Art-Nr. 41640 assets/products/details/41640-involtino-vom-schweineruecken.jpg

  Weight:

  180g

  Price:

  1,45/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30 min.

  [] /en/products/details/41640/2 /en/products/notepad/41640  
• Veal roulade Tender veal rolled up into a roulade and stuffed with a herbs farce, 2 roulades on one skewer Art-Nr. 15015 assets/products/details/15015-kalbsroellchen.jpg

  Weight:

  2x80g

  Price:

  3,50/ST

  Unit:

  40 Stück

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/15015/2 /en/products/notepad/15015  
• Rabbit leg French style Hare drumstick stuffed with a fine meat farce, mushrooms, chicken liver, wild mushrooms and cream Art-Nr. 17258 assets/products/details/17258-kaninchenkeule-gefuellt.jpg

  Weight:

  230g

  Price:

  3,90/ST

  Unit:

  20 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 35-40 minutes

  [] /en/products/details/17258/2 /en/products/notepad/17258  
• Smoked pork in pastry Juicy smoked pork with a topping of pineapple and Emmental cheese in pastry Art-Nr. 12078 assets/products/details/12078-kassler-im-blaetterteig.jpg

  Weight:

  200g

  Price:

  1,55/ST

  Unit:

  40 Stück

  Preparation:

  Let defrost and pre-cook in the convectomat at 200-220°C for approx. 15min., then cook at 160°C for approx. 15 min until done.

  [] /en/products/details/12078/2 /en/products/notepad/12078  
• Lamb saddle fillet herb coating Tender lamb loin coated with meat-spinarch farce in pig's coat Art-Nr. 13010 assets/products/details/13010-lammrueckenfilet-im-kraeutermantel.jpg

  Weight:

  ca.600g

  Price:

  23,90/KG

  Unit:

  ca.6kg

  Preparation:

  Cook deep-frozen at 180°C in the convectomat for approx. 50 minutes

  [] /en/products/details/13010/2 /en/products/notepad/13010  
• Mini quiche Lorraine Tender short pastry with fresh ingredients, classic Art-Nr. 43050 assets/products/details/43050-mini-quiches-lorraine.jpg

  Weight:

  50g

  Price:

  0,65/ST

  Unit:

  50 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 170°C for 17 min.

  [] /en/products/details/43050/2 /en/products/notepad/43050  
• Quiche Lorraine 180g Tender short pastry with fresh ingredients, classic Art-Nr. 43053 assets/products/details/43053-quiches-lorraine.jpg

  Weight:

  180g

  Price:

  1,70/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43053/2 /en/products/notepad/43053  
• Beef roulade classic Beef roulades home-style with gherkins, bacon, onion and mustard Art-Nr. 14035 assets/products/details/14035-rinderroulade-klassisch.jpg

  Weight:

  230g

  Price:

  2,44/ST

  Unit:

  30 Stück

  Preparation:

  Sauté meat in a hot pan and let braise in sauce until it is soft!

  [] /en/products/details/14035/2 /en/products/notepad/14035  
• Saltimbocca of veal Tender calf hip with a topping of meat farce, ital. Country ham and basil Art-Nr. 15007 assets/products/details/15007-saltimbocca-vom-kalb.jpg

  Weight:

  90g

  Price:

  2,25/ST

  Unit:

  50 Stück

  Preparation:

  Cook defrosted at 160°C in the convectomat for approx. 15 minutes

  [] /en/products/details/15007/2 /en/products/notepad/15007  
• Pork fillet in Tramezzini pastry Tender fillet of pork covered with a delicate duxelles of wild mushrooms in Tramezzine bread coating Art-Nr. 12080 assets/products/details/12080-schweinefilet-im-tramezzinimantel.jpg

  Weight:

  ca.800g

  Price:

  17,80/KG

  Unit:

  ca.7kg

  Preparation:

  Cook defrosted at 165°C in the convectomat until core temperature of 62-65°C is reached.

  [] /en/products/details/12080/2 /en/products/notepad/12080  
• Pork fillet chef Tender fillet of pork covered with a delicate combination of brocooli and a pastry Art-Nr. 12010 assets/products/details/12010-schweinefilet-kuechenmeister.jpg

  Weight:

  ca.1100g

  Price:

  14,65/KG

  Unit:

  ca.8kg

  Preparation:

  Defrosted - cook in the convector oven at 190°C for approx. 40-45 minutes

  [] /en/products/details/12010/2 /en/products/notepad/12010  
• Pork fillet in leaf spinach Tender fillet of pork coated with spicy leaf spinarch and raw ham, in pig's caul Art-Nr. 12260 assets/products/details/12260-schweinelende-blattspinat.jpg

  Weight:

  ca.1100g

  Price:

  14,95/KG

  Unit:

  ca.8kg

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/12260/2 /en/products/notepad/12260  
• Pork fillet in broccolli Tender fillet of pork coated in a delicate combination of brocolli, in pig's caul Art-Nr. 12250 assets/products/details/12250-schweinelende-im-netz.jpg

  Weight:

  ca.1100g

  Price:

  14,95/KG

  Unit:

  ca.8kg

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/12250/2 /en/products/notepad/12250  
• Pork loin Maître Tender pork loin with Zartes Schweinelendenmedaillon with duxelles of mushrooms, brocolli and ham covered with pastry, portioned Art-Nr. 12011 assets/products/details/12011-schweinelendchen-maitre.jpg

  Weight:

  220g

  Price:

  2,65/ST

  Unit:

  20 Stück

  Preparation:

  Pre-cook defrosted in the convectormat at 200°C for approx. 15 min., then cook at 160°C for approx. 20 min. until done.

  [] /en/products/details/12011/2 /en/products/notepad/12011  
• Pork medaillon Sud'n Sol Tender pork loin with juicy tomato-mozarella topping Art-Nr. 12018 assets/products/details/12018-schweinelendenmedaillon-sud-n-sol.jpg

  Weight:

  90g

  Price:

  1,41/ST

  Unit:

  60 Stück

  Preparation:

  Cook defrosted at 160°C in the convectomat for approx. 15-20 minutes.

  [] /en/products/details/12018/2 /en/products/notepad/12018  
• Boiled fillet with horseradish crème Fine boiled fillet with fresh vegetable brunoise and horseradish in jar Art-Nr. 31078 assets/products/details/31078-tafelspitz-suelze-im-glas.jpg

  Weight:

  50ml

  Price:

  1,60/ST

  Unit:

  20 Stück

  Preparation:

  Only garnish, prepare and serve. Consume within 2 days.

  [] /en/products/details/31078/2 /en/products/notepad/31078  
• Wild hare tureen Wild tureen with pistachio and tongue, trapeze form Art-Nr. 31340 assets/products/details/31340-wildhasenterrine.jpg

  Weight:

  1000g

  Price:

  21,80/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31340/2 /en/products/notepad/31340