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Very typical from this area…


The Andalusian stew is like many other dishes of Spanish cuisine, at every home is cooked in a different way. We do it as it has been always cooked at one of our chefs home: with dewlap fat, bones of the spine, ribs and tail of pork, chicken, turkey, chickpeas, carrot, potatoes ... Well, with that broth and those meats we make the croquettes; perfect right?

Presented in a two-compartment tray with a lid, made of recyclable and biodegradable material (bagasse, composite formed with the disposal of cereals) and can be used in microwaves. In turn, it goes inside a Kraft cardboard case, which makes the presentation and transport impeccable.

Wheat flour, milk, chicken and ham broth, butter, chicken, pork, turkey, onion, salt, egg, breadcrumbs.

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