4 burgers 550g

From ethical breeding, respecting animal welfare

Beef, ground, 70% lean / 30% fat

Vacuum Packing

4 hamburgers from the Consortium of Fine Beef Producers of Italian Breeds

For almost 30 years the Consortium Producers of Fine Bovine Meat of Italian Breeds (CCBI), born in 1982 to promote and enhance the meat derived from the 5 Italian meat breeds (Chianina, Marchigiana, Romagnola, Maremmana and Podolica), it is responsible for certifying all the cattle of breed or cross originating from the 5 Italian Chianina beef breeds, Marche, Romagna, Podolica and Maremmana.

Historical brand linked to these breeds

The "5R" is now synonymous with quality, safety and transparency which has guaranteed farmers an added value for the typical products linked to our lands and our traditions. Its 2.700 breeders, 90 slaughterhouses, 93 cutting laboratories, 700 butchers and 200 restaurants located throughout the national territory, constitute an organized supply chain, controlled and specifically regulated by the IT003ET Labeling Disciplinary approved by the Ministry, with Ministerial Decree 9 of 'August 1999 n.22493.

The main objective of the CCBI is to trace and enhance the entire production chain of Italian beef cattle, to offer greater guarantees to consumers, to ensure maximum transparency and services to breeders at every single stage of the supply chain.

The Chianina Laziale

Precisely because of its size, the Chianina cow cannot be subjected to intensive farming.

Must graze in the open air, graze the grass and eat selected feeds.

These are the precautions that make Chianina meat special

Thanks to the genuineness of what it feeds on and the selected feeds, its meats are so prized.

The best Chianina meat is obtained from the female of the animal, both for its tenderness and for its not too large size, it is rather lean with some infiltrations of fat close to the muscles that give it flavor.

Historical Notes on Hamburgers

Despite being a food born in America, it is a modification of the term burger, in turn an indicator of "origin" from Hamburg, or German or Austrian "nationality".

Sandwich with Chianina Hamburger

This term identifies a sandwich made up of two slices of bread, between which a meatball is interposed, minced, pressed and cooked mainly on a plate.

The TRADITIONAL filling of the hamburger can be enriched with other ingredients such as:

-Lettuce

Tomatoes

-Onion

- Various sauces

THE CHIANINA HAMBURGER IN THE KITCHEN

-How do you cook in a pan?

Grease a plate or a non-stick pan with oil, place the burgers, lower the heat and cook for about 4 minutes per side. Add salt when cooked.

This type of meat goes well with side dishes of grilled vegetables, such as aubergines and courgettes, but also with slices of tomato.

-How can you not let the burgers stick on the plate?

Grandma's remedies

1. smear the cooking surface with butter or oil before heating it.
2. dip the meat in oil and seasonings before proceeding with cooking or in any case let it rest in a good marinade to grease it and not let it stick.

-How to tell if the hamburger is cooked?

They are easy and quick to prepare, as long as you cook them in the right way: here are three essential tips for perfect cooking!

1. 55 ° the cooking will be rare.
2. 65 ° will be average.
3. 74 ° the hamburger will be well cooked.

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