Dried extra porcini from France 250g

€49.90 (tax incl.)
(€210.58 L/Kg)
0 1 2 3 4
5,00/5 ( 2 reviews )
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Description

  • Handpicked and selected with the greatest care
  • One of the best mushrooms from the undergrowth
  • Excellent source of flavors
  • Convenient and easy to use

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Product Details

Dried extra porcini from France 250g SABAROT

The porcini Sabarot, like other mushrooms, are selected with the utmost care. The cèpe is often considered one of the best forest mushrooms: in a sauté, in sauce, or simply with some potatoes. For over 30 years, Sabarot has been creating supply chains around the world to ensure the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, at the heart of Auvergne. The primary goal of Sabarot remains the high-end production of local products, in accordance with the company's tradition and the gastronomic reputation of the region.

Ingredients

Porcini (Boletus edulis) dried.

Preparation Tips

Rehydrate the mushrooms in boiling water for about 30 minutes. Then cook them as fresh mushrooms.

Nutritional Information / 100g

Energy Value (293 kcal)

Fats

of which saturated fatty acids

3g

0.5g

Carbohydrates

of which sugars

25g

11g

Dietary Fiber 23g
Proteins 30g
Salt 0.03g

Find all the quality and expertise of SABAROT products on https://www.sabarot.com/actualites-et-recettes/en/news-recipes/recipes/

Data sheet

Format
250g
Family
Ceps and Bolets
Origin of produce
Auvergne-Rhône-Alpes
France
Variety of mushrooms
Ceps
Packaging
Pot
Type of mushrooms
Dried mushrooms
Nutriscore
A
Product characteristics
Grown in France
Handpicked
Packaged in France
Recyclable packaging
PF01885

Specific References

EAN13
3111952018856
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Customer reviews

0 1 2 3 4 5,00 sur 5

2 Reviews
4 stars
0 %
3 stars
0 %
2 stars
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1 star
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0 1 2 3 4
(5/5

Parfait


Livraison et emballage au top!<br /> Excellent produit de France.<br /> Parfait.


0 1 2 3 4
(5/5

Goûteux


Faciles à utiliser, ne pas hésiter à les cuire longuement ensuite pour qu’ils transmettent bien leur goût à la sauce.

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