Ingredients

Cutlet of pork (88%), water, salt, natural aromas, antioxidant (sodium lactate), stabiliser (sodium phosphate).

Nutritional information/ 100 g

Energy 420 kJ/103 kcal, protein 22g, carbohydrates 0g, fat 2g.

Ingredients>

Cooking instructions

Pork Loin Fillet:
Heat oven to 150°C. Trim the pork loin fillet. Fry the meat in some butter and oil until brown. Place the meat in an ovensafe dish. Mix the herbs with oil, veal stock, garlic and lemon zest. Rub the mixture on the pork loin fillet and add a good deal of salt and pepper to the meat. Put it in the oven and roast for about 30 minutes. Remove from the oven, wrap in aluminum foil and leave it to rest for a few minutes before serving. Remove the meat from the foil and slice beautifully.

Red wine sauce:
Peel and chop the carrot and onion. Heat a little bit of oil in a sauce pan and frizzle the carrot, onion and bay leaf. Frizzle until the vegetables soften. Add the cinnamon stick, thyme, pressed garlic and sprinkle with brown sugar. Stir. Pour the red wine, water, and broth into the pan and leave to simmer on low heat for about 30 minutes. Skim the sauce every once in a while. Strain the sauce and thicken with maize meal. Add salt and pepper.

Root vegetables fried raw:
Peel the root vegetables, slice and fry in some butter and oil. Add salt and pepper.

Pear and Blue Cheese Salad:
Core and slice the pears neatly. Mix the pears with crumbled blue cheese and walnuts.

Ingredients

Cutlet of pork (88%), water, spices (tomato, red paprika, onion, garlic, green paprika, celery, wheat and ground cumin), salt, natural aromas, antioxidant sodium lactate, stabiliser sodium phosphate.

Nutritional information/ 100 g

Energy 460 kJ/120 kcal, protein 22g, carbohydrates 1g, fat 2g.

Nybergs deli has achieved the highest level of BRC Global Standard for Food certificate every year since 2003.

The certification is authorised by the Global Food Safety Initiative, the association of the world’s largest grocery manufacturers. The certificate is therefore admitted and accepted globally.
The requirements are high for a manufacturer who follows the BRC standards. The factory is supervised and controlled by quality management throughout the whole manufacturing process. All products from Nybergs deli can be identified and traced back to their origin. The packaging is therefore marked with unique batch numbers which makes it possible to trace ingredients and raw material back through the whole manufacturing process. The control system provides assurance of safe production of food for the customer.
The BRC Global Standard has been adopted by food manufacturers worldwide. Third -party certification to the standard helps manufacturers, brand owners and retailers to fulfil their legal obligations and to safeguard consumers. The standard covers a comprehensive scope of product safety areas, as well as the legal and due diligence responsibilities of both the supplier and the retailer.

The BRC Standard is divided into six areas. The manufacturer must receive a pass in all areas in order to attain the BRC certificate.

1. Highest management responsibility and constant improvements.
2. Hazard Analysis Critical Control points-system – risk analysis, knowledge and management of microbiological, chemical and physical hazards.
3. Management by food safety and quality – documented routines to ensure safe and legally made products. Management’s responsibility and constant improvements.
4. Demands on the factory.
5. Product management and analysis.
6. Process management – management of time, temperature, control of measurement equipment and manufacturing process.
7. Employees – capability, quality and hygiene education.

Read more about the BRC Global Standards

Certificate 2011

”I will tell my friends and family about this product, It tastes wonderful!, It is the best meat I ever eaten.”

More info

Ingredients

Striploin of beef (90%), water, salt, antioxiadant (sodium ascorbate, sodium lactate), stabiliser (sodium phosphate).

Nutritional information/100 g

Energy 513 kJ/123 kcal, protein 22g, carbohydrates 0g, fat 4g

Ingredients>

Cooking instructions

Preheat the oven to 200°C. Sauté the pork loin fillet in a skillet with butter. Season with salt and pepper. Put the fillet in an ovensafe casserole. Surround the fillet with haricot verte and tomatoes. Put the four cloves of garlic and the rosemary twigs amongst the tomatoes. Pour over the red wine and stock. Use a meat thermometer. Cook the meat until the thermometer shows 72°C.

Remove the casserole from the oven and carefully lift the meat and put it aside. Slice the meat and replace in the casserole. Serve with country bread and a green salad. If you prefer a heavier meal, serve with potatoes or quinoa.

Ingredients>

Cooking instructions

Strip the pork loin fillet and sauté in a skillet. Season with salt and pepper. Shred the sun dried tomatoes, chop the garlic finely and cut the red onion in half circles. Rinse and drain the spinach.

Stir the onion, garlic and sun dried tomatoes together with the meat and sizzle for a 1 minute. Pour the cream into the skillet and let simmer for 5 minutes. Boil the pasta. Drain and mix the pasta together with the spinach. Cut the fresh parsley over the sauce and serve with the pasta.

Ingredients>

Cooking instructions

Strip the pork loin fillet and frizzle in ½ tbsp of sesame oil and 1 tbsp cooking oil until it is brown. Add sliced onion, strips of carrot, ginger and red hot peppers. Frizzle for a few minutes. Add string beans, snow peas and strips of pepper. Frizzle until the vegetables soften. Finally, add the parboiled broccoli.

Grate ginger and mix with the yoghurt. Add garlic, lime and honey. Add salt, pepper and fresh finely chopped basil to taste.

Mix the sauce and pour it in to the wok. The sauce may be substituted with sweet chili sauce and a little ketjap manis.

Garnish with roasted sesame seeds. Serve with rice noodles/vermicelli or rice.