Piglet Stew with Tarragon
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A piglet stew with tarragon… a great moment of Provençal cooking...
This piglet stew with tarragon is prepared from piglet, water, wine and various spices (nutmeg, tarragon, onions, tomatoes, carots).
This piglet stew with tarragon can be served with boiled potatoes, assorted vegetables or fresh tagliatelle.
A Provençal dish which will enchant your taste buds...
Net weight: 600g
Pig shoulder 50 %, water, red wine (contains sulphites), onions, modified starch, Porto, salt, garlic, pig blood, bottom of calf (bone, meat and fat of calf, water, salt, extracted from yeast, maltodextrine (derived of wheat), animal fat, natural aromas, dehydrated vegetables (onions, tomatoes), concentrated by carrots, contains a by-product of wheat, sugar, coloring cognac (E 150d), pepper, nutmeg, tarragon 0,05 %.
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