how to prepare

What is the sous-vide slow-cooking method? Meat is portioned, seasoned, sealed in a special vacuum-packaging film, and then submerged in hot water, where it remains for an extended period at a constant temperature. This ensures the meat is cooked evenly and to perfection. After cooking, the product is cooled and kept in its original packaging until it reaches the consumer—guaranteeing maximum hygiene and eliminating any risk of contamination. This cooking method locks in essential nutrients, resulting in succulent, tender meat guaranteed to impress anyone!