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Duck breast smoked (warm), individual breasts vacuum-packed
frozen product -18 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Important note on product prices
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
Considered one of the best cuts of meat with a pronounced taste. This duck breast has little fat and the meat is relatively firm. The time-consuming warm smoking process makes it very tender and juicy. Thinly sliced, it can be enjoyed cold or lukewarm. A temperature of 20 to 50°C is required for warm smoking. In this range, especially from 30°C, the protein-splitting enzymes promote the aroma and the desired tenderness of the smoked food. With hot smoking, the goods are both cooked and smoked. Warm smoked food does not have such a long storage time. Not only because of its tenderness, but also because it is particularly juicy, it is highly valued by connoisseurs.
Additional information about the product