Canned Meat (11)

The inventor of this method of meat canning is the French chef Nicolas Upper (1749-1841).    For the first time canned goods began to be made during the Napoleonic wars. ...

Classic type of beef stew with a maximum laying of meat is 95%. Honest and natural product without preservatives, artificial colors and emulsifiers, as well as without water. Only natural...

Classic type of stewed mutton with a maximum laying of meat is 95%. Honest and natural product without preservatives, artificial colors and emulsifiers, as well as without water. Only natural...

Ingredients: vegetable oil, salt, chicken fat, milk protein, meat, skimmed soy flour, spice extracts, spices, yeast extract, potato starchNutritional value per 100g:Carbohydrates 2.1 gProteins 10 gFats 29 gEnergy value: 322...

Goulash from the highest quality meat is perfect for Breakfast with sandwiches or omelets, for lunch - as a dish with a side dish, for dinner-as an addition to a...

During the almost complete lack of high-quality fresh beef on the shelves of markets in the USSR, an impressive number of various dishes were prepared on the basis of beef...

Pork in its own juice is a canned product made from fresh meat with the addition of minimal ingredients. This dish originated in the middle of the XIX century in...

Turkey meat is commonly used in various cuisines for cooking tasty and healthy food. Along with cooking the turkey meat for direct consumption after cooking, the meat is also canned...

Canned pork meat preserved in gelatin is fully cooked and ready to eat. You can heat it up on a stovetop or in a microwave. Add it to pasta or...

The inventor of this method of meat canning is the French chef Nicolas Upper (1749-1841).    For the first time canned goods began to be made during the Napoleonic wars. ...

The inventor of this method of meat canning is the French chef Nicolas Upper (1749-1841).    For the first time canned goods began to be made during the Napoleonic wars. ...