Products vacuum-packed raw and cooked at low temperature in their own bag, without water and with a hint of salt.

This procedure better preserves the natural characteristics of the product (aroma, flavour, nutrients) as they are not evaporated or diluted by cooking, as happens with traditional methods.
The absence of oxygen in the packaging and cooking process eliminates microorganisms, and having been destroyed at temperature they do not then develop.

This allows for a very long shelflife in optimum condition without the need to use any type of preservative, provided they are kept in a fridge at a temperature of 4° C.

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