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# 🍖 Ideal for those who are really hungry For those who know the true value of this
Cut. Imagine a hot summer day: you're grilling sausages and ribs.
and you want to give your barbecue that **touch of uniqueness** that really makes the
The difference. With our brisket, you don't have to deal with **36 hours of preparation**
, nights of smoking and years of experience to tame the "king of BBQ"
American”. You regenerate it, you serve it and it becomes **the moment that everyone
will remember**. * * * # 🔥 A whole brisket already cooked Ready to heat and
bring to the table. A whole brisket **already slowly smoked**, from
regenerate at the moment, to be sliced ​​easily and enjoyed with all its
**natural juices perfectly intact**. * * * # ⚠️ Important This brisket
whole requires time and care in preparation. To ensure the cut
Best, **book it at least a week in advance**. # đź§ľ **Ingredients** Meat
beef (100%), salt, pepper, paprika, spices (garlic, onion, mustard), vinegar
Apples, raw sugar, BBQ sauce. Marinated with Swiss lager. No
Preservative added. May contain traces of gluten, lactose, and celery. * * * #
❄️ **Storage** Refrigerator **0–6°c**. Once opened, consume within
24 hours. Can be frozen at home if not consumed by the expiration date.
indicated (product shipped fresh). * * * # 🔥 **How ​​to consume** **Ready
to heat.** **Oven:** open the bag, transfer to a baking tray, heat
**20****min at 130°c**. **Hot water:** bring to the boil, turn off,
Soak the closed bag **20 min**, open and serve. * * * # ⚖️ **Weight
net** Approximately 2.5**kg of cooked meat** (for 16**people**). Contains its
natural sauce to keep the meat tender. * * * # 🇨🇠**Origin**
**Swiss Black Angus (ch)** from organic pasture-raised farms. Feeding: **only
grass and hay**. 👉 _A meat that is good for the body and the appetite._
Swissbrisket was born from an obsession: brisket done right.
Beef brisket, hand trimmed, seasoned with a blend of
spices from my recipe and slowly smoked over wood for 12-16 hours.
No shortcuts, no rushed cooking. Time is the key ingredient.
main, and it can't be compressed.
I work in small batches, following each batch from start to finish:
the selection of the meat, the fire, the rest, the cutting. Then I portion it,
I vacuum pack and chill, so the brisket arrives at your home
exactly as it comes out of the smoker. All you have to do is heat it up.
bain-marie: in twenty minutes you have on the table a meat that required
a full day's work.
Artisanal production in a laboratory with cantonal authorization.