Tarjeta técnica

• Producto en: Sardinia
• Certificación: Le Prelibatezze di Sardegna
• Empaquetado: 72 Jares/Box Minimum: 5 Boxes
• Entrega a:  
• Incoterms: EXW: Franco Fabbrica
• Cantidad disponible anual: -
• Banco de referencia: Unicredit Bank
• Modalidad de pago:

  Advance Bank Transfer, TT (50% at the order, 50% to delivery), different methods will be agreed

• Disponibilidad de muestras: Si

Descripción

Tuna into Sardinian Mirto made like: At start cut the tuna in shears and put it in a steel pots; Later add salt on the fund of the pot and among the shears of tuna. Cover the pots with a clean tablecloth and leaves it for six hours there. While it is expecting, prepare a solution of water and salt. At the end of the six hours, pour the solution on the tuna and leave it for other two hours. Subsequently to rinse for well the shears and to raise every residual of salt, wind it in clean tablecloths and put it into the container of cooking with another solution of salt and water. The tuna must be well covered of water, so made to start the fire cooking and when it reaches the ebullition, need to lower the flame and continue the cooking for about 60 minutes. After every shear it must be clean from the skin and the thorns, to this point it needs to cover the tuna with red myrtle and olive oil, more oil than myrtle in proportion. Tightly close and sterilize it for 20 minutes in cooking hot water.

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