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Whole Brisket 2.5 kg, Swissbrisket, San Vittore, image 1 | Mimelis

Whole Brisket 2.5 kg

Novelty

  • About this product

    🍖 Made for a serious appetite For those who know what this cut is really worth. Picture a warm summer day: you're grilling luganighe (Swiss pork sausages) and ribs, and you want to give your barbecue that one touch of originality that truly makes the difference. With our brisket, you don't need 36 hours of prep, nights of smoking and years of practice to tame the king of American BBQ. You reheat it, you serve it, and it becomes the moment everyone remembers. đŸ”„ A whole brisket, already cooked Ready to heat and bring to the table. A whole beef brisket, slowly smoked, simply brought back up to temperature, easy to slice and enjoy with all its natural juices perfectly intact. ⚠ Important This whole brisket takes time and care to prepare. To make sure you get the best cut, order it at least one week in advance. đŸ§Ÿ Ingredients Beef (100%), salt, pepper, paprika, spices (garlic, onion, mustard), apple cider vinegar, raw sugar, BBQ sauce. Marinated in Swiss lager. No added preservatives. May contain traces of gluten, lactose and celery. ❄ Storage Refrigerate at 0–6 °C. Once opened, consume within 24 hours. Can be frozen at home if not eaten by the date indicated (shipped fresh). đŸ”„ How to serve Ready to heat. Oven: open the pouch, transfer to a baking dish, heat for 20 min at 130 °C. Hot water: bring to a boil, turn off the heat, immerse the sealed pouch for 20 min, open and serve. ⚖ Net weight Around 2.5 kg of cooked meat (serves 16). Comes with its own natural juices to keep the meat tender. 🇹🇭 Origin Swiss Black Angus (CH) from organic pasture-raised herds. Feed: grass and hay only. 👉 Meat that does your body — and your appetite — good.

    200.– / item
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  • Product types

    Meat products

  • Offered by Swissbrisket, your producer.

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  • Shipping costs: 15.–

  • Minimum order: 29.–

  • Free delivery from 200.–

Via Retica 24
6534 San Vittore, Grisons

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Meet Swissbrisket

Producer

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.

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