Slow cooked meat trio for quick service in a professional kitchen

Pulled pork, pulled beef, and spare ribs encompass everything we love about slow grilling, but without a single extra hour of work in the kitchen. Slow-cooked, already thermally processed, and packed in convenient two-and-a-half-kilogram bags, these products are designed for moments when you need to serve a “wow” meat dish in a few minutes, not in several hours.

Slow cooked trio for quick service

Pulled pork is made from selected pieces of pork shoulder in its own juice, lightly seasoned with natural spice blends, with a pronounced aroma of smoked paprika and mustard. Due to the slow cooking at low temperatures, the meat becomes extremely tender, easily shreddable, and is ideal for burgers, sandwiches, tacos, or as a meat component in bowls and salads.

Pulled beef is prepared from selected pieces of beef, in its own juice, with the addition of tomato and soy sauce that round out the flavor. Slow cooking results in a fibrous, juicy texture that easily separates and pairs excellently with pasta, rice, gnocchi, or vegetables.

Spare ribs are pork ribs with bones in an aromatic BBQ sauce, slowly cooked to tenderness and juiciness. The sauce is balanced with notes of tomato and smoked paprika, so the ribs have a full BBQ character after heating or a brief finish on the grill without additional marinades.

Convenience in three steps

All three products come as ready sterilized meals that only need to be heated.

How? Unopened bags are placed in a convection oven at 100 °C with steam for about 30 minutes, after which they are ready to serve. From one two-and-a-half-kilogram bag, approximately 15 to 17 servings can be obtained, making menu planning and portion calculation easier.

For professional kitchens, this means less time spent on lengthy roasting and temperature control, less waste, and always the same result – tender, juicy meat with a consistent flavor.

Pulled pork, pulled beef, and spare ribs can be used as a base for classic burgers and sandwiches, but also as components of modern dishes in bowls (Buddha bowl, taco bowl, burrito bowl…), pasta, or signature plates, depending on the concept of your hospitality establishment.