The production of Nervetti Salad Origgi e Colombo begins with the selection of beef tendons, which are then cooked in a solution of wine vinegar, animal gelatin, salt, flavor enhancer, antioxidant, and preservatives. Subsequently, the tendons are mixed with sunflower seed oil, bell peppers, pearl onions, and parsley. The product is gluten-free and free from dairy derivatives, with a soft consistency and delicate flavor, featuring a slight acidity. The color is yellow-orange, with the presence of vegetables that gives the product an appealing appearance and positively influences its taste.
| Energy (kcal) | 195 |
| Carbohydrates (g) | 2.1 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 15 |
| of which Saturates (g) | 1.7 |
| Protein (g) | 13 |
| Sale (g) | 0.78 |
The production of Nervetti Salad Origgi e Colombo begins with the selection of beef tendons, which are then cooked in a solution of wine vinegar, animal gelatin, salt, flavor enhancer, antioxidant, and preservatives. Subsequently, the tendons are mixed with sunflower seed oil, bell peppers, pearl onions, and parsley. The product is gluten-free and free from dairy derivatives, with a soft consistency and delicate flavor, featuring a slight acidity. The color is yellow-orange, with the presence of vegetables that gives the product an appealing appearance and positively influences its taste.
Price VAT included
