VACOK
Jordi Cruz is one of the most popular Spanish chefs, and since 2017, he has had three Michelin stars.
Vacook is a young project that arises from the collaboration between Jordi Cruz and Pep Grané. His goal was to develop a new range of natural, juicy meat products with a unique flavor. Each piece is cooked at a low temperature for hours, achieving the ideal cooking point.
Vacook is easy, fast and versatile. It is the ideal option to create and cook a delicious dish at home or in your local. Here are our chef's three recipes...
Lamb shoulder
Lamb shoulder with stewed garlic and Mediterranean herbs
Weight approx: 1-1.1 Kg.
Recommendations: Remove from the refrigerator two hours before, heat the oven to 200ºC, remove the piece from the bag and place it on a tray with its sauce. Place in the oven for 15-20 min and eat!
Conservation: Between 0 and 3ºC.
Expiration: 60 days.
pork shoulder
Selecta Pork Shoulder (fed exclusively with chestnuts), roasted and lightly smoked.
Weight approx: 1-1.1 Kg.
Recommendations: Remove from the refrigerator two hours before, heat the oven to 200ºC, remove the piece from the bag and place it on a tray with its sauce. Place in the oven for 20-25 min and ready to taste!
Conservation: Between 0 and 3ºC.
Expiration: 70 days.
Kid's shoulder
Kid's shoulder with stewed garlic and Mediterranean herbs.
Weight approx: 400-450 g.
Recommendations: Remove from the refrigerator two hours before, heat the oven to 200ºC, remove the piece from the bag and place it on a tray with its sauce. Introduce
in the oven for 15-20 min and enjoy!
Conservation: Between 0 and 3ºC.
Expiration: 60 days.
