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Fresh pasteurized vacuum packs with pieces of turkey breast in Pedro Ximénez sauce.
270g
Turkey breast, onion, muscatel raisins so typical of Malaga, Pedro Ximénez vinegar and to give it body and aroma Nectar, the Pedro Ximénez of Bodegas González-Byass, cannot be missing.
While you decide when to taste it, keep it in the refrigerator between 0°C and 4°C and consume it before the expiration date.
It is at its point so you can take it cold. If it is heated, do not overheat it so that it does not dry out. In the microwave, stirring the package so that the heat is homogeneous. Keep it hot but do not burn it.
Warm or cold, as you have decided, the only thing left to do is to put it on a nice plate.
Caliente en puré de patatas. Chill on a bed of lettuce sprouts and let the sauce act as a dressing.
| Energy (KJul/ kcal) | 564/135 | |
| Total fat (g) | 0.5 | |
| Saturated G. (g) | 0.11 | |
| Hydrocarbons (g) | 24.42 | |
| Sugar (g) | Sugar (g) | 20.14 |
| Protein (g) | 7.31 | |
| Salt (g) | 2.35 |
Fresh pasteurized vacuum packs with pieces of turkey breast in Pedro Ximénez sauce.
270g
Turkey breast, onion, muscatel raisins so typical of Malaga, Pedro Ximénez vinegar and to give it body and aroma Nectar, the Pedro Ximénez of Bodegas González-Byass, cannot be missing.
While you decide when to taste it, keep it in the refrigerator between 0°C and 4°C and consume it before the expiration date.
It is at its point so you can take it cold. If it is heated, do not overheat it so that it does not dry out. In the microwave, stirring the package so that the heat is homogeneous. Keep it hot but do not burn it.
Warm or cold, as you have decided, the only thing left to do is to put it on a nice plate.
Caliente en puré de patatas. Chill on a bed of lettuce sprouts and let the sauce act as a dressing.
| Energy (KJul/ kcal) | 564/135 | |
| Total fat (g) | 0.5 | |
| Saturated G. (g) | 0.11 | |
| Hydrocarbons (g) | 24.42 | |
| Sugar (g) | Sugar (g) | 20.14 |
| Protein (g) | 7.31 | |
| Salt (g) | 2.35 |
