BIOLOGIQUE, AGRICULTURE BIOLOGIQUE Muscles : Bas de carré - Bavette - Carré veau - Côte - Cuisseau - Epaule - Filet - Jarret - Nerveux - Noix - Noix pâtissière - Poitrine - Quasi - Sous noix - Tendron Présentation du produit : Elaboré cuit Niveau d’élaboration / composition : Paré Conditionnement : plat cuisiné Mode de conservation : Sous atmosphère Saisonnalité du produit : Toute l'année - Janvier - Février - Mars - Avril - Mai - Juin - Juillet - Août - Septembre - Octobre - Novembre - Décembre Type racial : Viande
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