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| Category | Premium |
| The length of the | 3 m |
| Thickness | 15 μm |
| Weight | 36 g |
| Size | 3 x 29 m |
| Other | Box |
| Tolerance | up to 10% (dimensions, weights, weight) |

| Category | Premium |
| The length of the | 3 m |
| Thickness | 15 μm |
| Weight | 36 g |
| Size | 3 x 29 m |
| Other | Box |
| Tolerance | up to 10% (dimensions, weights, weight) |
| Category | Premium |
| The length of the | 3 m |
| Thickness | 15 μm |
| Weight | 36 g |
| Size | 3 x 29 m |
| Other | Box |
| Tolerance | up to 10% (dimensions, weights, weight) |
Wash and dry karkówkę. Slice the onion into cubes. Place in a bowl all types of mustard, oil, onion and herbs de Provence, salt and pepper. Mix thoroughly until the marinade will connect with each other. Karkówkę each side exactly costume musztardową marinade. Insert sleeve for baking. Both ends of the sleeve, tie a drawstring or use special braces. Karkówkę prepared insert in the fridge for 2-3 hours. Preheat oven to 190 ° c. The sleeve with the neck put the mixture into molds for baking. Insert into oven and bake 1 and 1/2 hours. Remove from the oven. Carefully cut sleeve along to top of the neck was not covered. Insert back into the oven and bake ok. 20-25 minutes. Remove from oven and cool. Cut it into slices. Serve with fresh rosemary and red pepper.

| Category | Premium |
| The length of the | 3 m |
| Thickness | 15 μm |
| Weight | 36 g |
| Size | 3 x 29 m |
| Other | Box |
| Tolerance | up to 10% (dimensions, weights, weight) |

| Number of pieces in a box | 48 |
| Number of cartons on a pallet layer | 12 |
| Number of layers on a pallet | 6 |
| Number of cartons on a pallet | 72 |
| Number of pieces on a pallet | 3456 |
| Weighti | 0,04223 kg |
| Carton weight | 2,33704 kg |
| Waga palety (z paletą EURO) | 188,26688 kg |
| Category | Premium |
| The length of the | 3 m |
| Thickness | 15 μm |
| Weight | 36 g |
| Size | 3 x 29 m |
| Other | Box |
| Tolerance | up to 10% (dimensions, weights, weight) |
