The Authentic Alsatian Pallet "à la Dibale" (mustard), to roast

€10.50

(€9.49 kg)

Tax included

Cooked in the oven for 1 hour 15 minutes at 260°C (thermostat 10) for 1000g of pallet.

The pallet "à la diable" (mustard) is consumed cooked through and is delicious with fries and brocolis.

Once cooked, the pallet can be eaten cold.

The pallet "à la diable" (mustard) is consumed cooked through and slightly browned on top; It is delicious served with fries and brocoli. Once cooked, the pallet can later be served cold.

Ce produit peut aussi contenir des traces de :

Gluten, mustard, sulphates, lactose, celery.

Quantity

  • Preheat the oven to 260°C (thermostat 10)
  • DO NOT GO OVER THIS TEMPERATURE
  • Remove the yellow net , the cardboard ring and the vacuum bag
  • Put the pallet into an oven dish, with an aluminum sheet underneath
  • When the oven is hot enough, put the dish inside and lower the temperature to 200°C (thermostat 7) and leave it to roast for 1 hour.
  • 15 minutes before it's done, pour a glass of beer over it than raise the heat up to 260°C (thermostat 10) and leave it to roast. Don't add anything.
  • The pallet must be well cooked and slightly browned on top
  • For 1000g : 1 hour and 15 minutes. 
PORK MEAT FROM OUR REGIONS : ALSACE, BRITTANY.
 THIS PALLET IS ELABORATED IN OUR FACTORIES IN ALSACE.
Registered Trademark and Model.
 
0458

Data sheet

Cuisson au four
oui
Temps de cuissons four
1 heure 15 minutes
Notion "en moyenne" (four)
non
Cuisson au Faitout
non
Cuisson au micro-onde
non
Cuisson à la poële
non
Cuisson au barbecue
non
Valeurs qui suis pour
100g
kcal
136
kj
567
Protéines
14.0
Lipides
8.4
Glucides
1.1
Teneur en sel
1.7
Date Limite de Consommation (en jours)
14 jours
  • Boneless and cured porc pallet
  • Mustard sauce : approximately 15% (water, brown mustard seeds, alcohol vinegar, salt, citric acid, potassium disulphite)
  • Pig's caul fat
  • Salt
  • Antioxydant : sodium ascorbate
  • Wheat dextrose
  • Parsley
  • Preservatives: sodium nitrite
  • CONSUMED COOKED THROUGH
  • Potentail traces of milk, gluten and celery.

It was in 1972 when Louis Moritz invented the Pallet "à la Diable" (mustard), and to this day the recipe remains the same.

PRÉPARATION DE VOTRE COLIS

À réception de votre commande, votre colis est préparé dans nos ateliers.

PRISE EN CHARGE PAR CHRONOFRESH

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LIVRAISON À DOMICILE SOUS 24H/48h

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*selon départements