Aneto Home Style Broths and Paella Cooking Bases Sales Sheet Aneto... Home Style Broths and Paella...
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Product Sales Sheet Aneto... Home Style Broths and Paella Cooking Bases Origin: Barcelona, Spain FREE from: preservatives, additives, GMO, trans-fat, refined sugar, nuts, gluten, dairy and soy. Organic: No Did you know? Pack Info • downloadable shelf talkers • sell sheets • Sample allowance AN101 Chicken Broth UPC: 8 410748 201003 AN102 Chicken Low Sodium UPC: 8 410748 201034 AN103 Vegetable Broth UPC: 8 410748 301000 AN105 Fish Broth UPC: 8 410748 501004 AN106 Valencian Base UPC: 8 410748 132215 AN107 Seafood Base UPC: 8 410748 131010 AN108 Squid Ink Base UPC: 8 410748 133014 Size: 6 x 33.83 fl.oz (1 liter) Recyclable: no Aneto has been curing Serrrano hams and other charcuterie in the region of Cataluña for over 40 years. Making natural home-style broths from their Serrano hams was a natural extension. Today Aneto produces a wide variety of broths and cooking bases for paellas. Aneto’s secret is to select the highest quality meat, fish and vegetables, and simmer them over low heat for over 3 hours. Unlike most broths on the market Aneto uses no concentrates or powders. The resulting product is a satisfying broth or cooking base perfect for soups, stews, risotto, or paella. Ingredients: water, onions, carrots, leek, celery and.... Chicken Broth (regular / low sodium) - free-range chicken, cabbage, sea salt/salt. Vegetable broth – virgin olive oil, and sea salt. Fish broth – monkfish, cod, tomato, fennel, virgin olive oil, garlic, and sea salt. Cooking base for Valencian paella with sofrito – chicken, cabbage, sea salt. Sauteéd mix - rabbit, duck, tomato, virgin olive oil, ferraura beans, garrofon beans, snails, saffron, rosemary. Cooking base for seafood paella with sofrito – monkfish, tomato, cod, fennel, sea salt. Sauteéd mix - rock fish and seafood (conger, scorpion fish, ribbonfish, crab, mussel, prawn, cockle) tomato, onion, virgin olive oil, garlic, paprika and saffron. Cooking base for Squid ink Paella with sofrito – same as above, with squid ink. Resources Available www.matizespana.com A Culinary Collective Company www.culinarycollective.com
Transcript of Aneto Home Style Broths and Paella Cooking Bases Sales Sheet Aneto... Home Style Broths and Paella...
Product Sales Sheet
Aneto... Home Style Broths and Paella Cooking Bases
Origin: Barcelona, SpainFREE from: preservatives, additives, GMO, trans-fat, re�ned sugar, nuts, gluten, dairy and soy. Organic: No
Did you know?
Pack Info
• downloadable shelf talkers
• sell sheets
• Sample allowance
AN101 Chicken BrothUPC: 8 410748 201003
AN102 Chicken Low SodiumUPC: 8 410748 201034
AN103 Vegetable BrothUPC: 8 410748 301000
AN105 Fish BrothUPC: 8 410748 501004
AN106 Valencian BaseUPC: 8 410748 132215
AN107 Seafood BaseUPC: 8 410748 131010
AN108 Squid Ink BaseUPC: 8 410748 133014
Size: 6 x 33.83 �.oz (1 liter) Recyclable: no
Aneto has been curing Serrrano hams and other charcuterie in the region of Cataluña for over 40 years. Making natural home-style broths from their Serrano hams was a natural extension. Today Aneto produces a wide variety of broths and cooking bases for paellas.
Aneto’s secret is to select the highest quality meat, �sh and vegetables, and simmer them over low heat for over 3 hours. Unlike most broths on the market Aneto uses no concentrates or powders. The resulting product is a satisfying broth or cooking base perfect for soups, stews, risotto, or paella.
Ingredients: water, onions, carrots, leek, celery and....Chicken Broth (regular / low sodium) - free-range chicken, cabbage, sea salt/salt. Vegetable broth – virgin olive oil, and sea salt. Fish broth – monk�sh, cod, tomato, fennel, virgin olive oil, garlic, and sea salt. Cooking base for Valencian paella with sofrito – chicken, cabbage, sea salt. Sauteéd mix - rabbit, duck, tomato, virgin olive oil, ferraura beans, garrofon beans, snails, sa�ron, rosemary. Cooking base for seafood paella with sofrito – monk�sh, tomato, cod, fennel, sea salt. Sauteéd mix - rock �sh and seafood (conger, scorpion �sh, ribbon�sh, crab, mussel, prawn, cockle) tomato, onion, virgin olive oil, garlic, paprika and sa�ron. Cooking base for Squid ink Paella with sofrito – same as above, with squid ink.
Resources Available
www.matizespana.comA Culinary Collective Company
www.culinarycollective.com
