Free Range Mulard Duck Sauce
The Free Range Mulard Duck Sauce is a hand-made ragù cooked for several hours. Each duck is manually processed with care and patience. It is stewed and then detached, thus giving a soft consistency to the duck meat. An excellent recipe for an excellent tasting experience from le Marche.
Type: Tomato sauce with meats
Made in: Marche (Italy)
Net weight: 180 gr
The ducks chosen for this sauce are grown in Filottrano, far from towns and factories, in the farm La Collina delle Oche where they are left free to run outside, according to their natural rhytms and where they can feed themselves spontaneously with what they seek in the yard. This natural growing method, without cages and cement ground, exposes the animals to all weather conditions thus making them very strong. Their low-fat meat is very easy to digest and rich in iron. To avoid the use of antibiotics and growth hormones, in their first weeks of life Lorenzo Olmetti gives its ducks the royal jelly to improve their immune systems. This recype only contains vegetables grown without pesticides and fungicidals, such as the famous flat onion from Pedaso (Presidio Slow Food) cultivated in the rASOterra AgriCultura Farm and the Cooperativa San Michele Arcangelo's tomato sauce based in Corridonia, famous for its nutritional characteristics and its social commitment. The extra-virgin oil is a blend of exclusively italian olives. The whole salt is produced in Trapani, through natural procedures, in a natural marine protected area managed by WWF.
B.M. di Biagiola Marco & C. s.a.s. Via degli Allori 355, Montegranaro (FM). DISOLOCIBO was born from the idea of Chef Marco Biagiola to bring to the market products of great value made with raw materials produced respecting the rhythms of nature and with techniques and knowledge of the highest level. Simplifying life for those who have little time to cook and giving emotions, evocative scents and childhood memories, these are the intentions behind this project. Strong bond with the territory, maniacal selection of raw materials, tradition of recipes signed by Chef Marco Biagiola prepared with a totally artisanal process, absence of synthetic additives, these are the DISOLOCIBO founding values . For this reason the company selects exclusively breeders who make their livestock live in the open by feeding them with natural food, fish suppliers who adopt sustainable techniques, farmers who avoid chemical shortcuts, mills that only deal with Italian olives.
Ingredients: mulard duck meat (40%), tomato puree, Rosso Piceno wine, carrot, celery, red flat onion from Pedaso SlowFood presidium, whole salt, black pepper, juniper, bay leaf, cloves.
Produced in a facility that also processes cereals containing gluten, crustaceans, molluscs, eggs, celery, milk, nuts, sesame.
Nutritional values for 100 gr: Energy 329 kj 79 kcal; Fat 2.6 g (of which saturated 0.9 g); Carbohydrates 3.6 g (of which sugars 2.2 g); proteins 8.1 g; Salt 1.4 g/p>
General Information: This ragu expresses best its character if combined to a hand-made (or artisan) egg tagliatella, or to typical gnocchi, or to excellent and slowly dryed durum wheat spaghetti. The 180 g jar is perfect for 200 g of pasta.