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0 g Zout 1
After lying in oak barrels for 12 months
kalfsvlees (38%)
emulsifiers (E450iii)
5 g Carbohydrates 3
Ossobucco - kalfsschenkel herfst 0 g Zout 1The basis of this Italian topper is veal shanks. Make you own Ossobuco la Milanese with fresh pasta or as they traditionally prepare it in Milan: with risotto with beef broth and saffron. Weight: + 1 kg 4 pieces This is a defrosted product and should not be refrozen.
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