Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Braised pork with orange is a tasty first course typical of Italian cuisine. The pork loin is slowly cooked with orange juice, aromatic herbs and spices, resulting in a tender and flavorful dish. It is served with sautéed spinach and accompanied by a delicious chicken broth. Perfect for cold winter days!
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 14: In addition to the preparation and cooking time, you need to count 12 hours for the marinade
Step 2 of 14: The pork loin must also already be boned and tied
Step 3 of 14: Prepare the marinade: peel and crush the garlic, wash and dry the parsley; put all the marinade ingredients in a deep dish
Step 4 of 14: Add the meat, mix, cover and let marinate for twelve hours in the refrigerator
Step 5 of 14: After this time, let the meat rest in the marinade at room temperature for two or three hours
Step 6 of 14: Preheat the oven to 170 degrees
Step 7 of 14: Drain the meat, keep the marinade
Step 8 of 14: Pat the meat dry with paper towels
Step 9 of 14: Heat the oil or lard in an ovenproof casserole and brown the meat evenly, then remove it from the casserole
Step 10 of 14: Degrease the juices in the casserole, add the wine, broth and filtered marinade
Step 11 of 14: Season with salt and pepper
Step 12 of 14: Bring to a boil, put the meat back in the casserole, cover and bake
Step 13 of 14: Let it cook for at least an hour and a half
Step 14 of 14: Clean the spinach, removing the tough stems
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving445 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,168 kJ518 kcal | 487 kJ116 kcal |
| Fat | 26.05 g | 5.85 g |
| of which saturated fatty acids | 7.88 g | 1.77 g |
| Carbohydrates | 6.41 g | 1.44 g |
| of which sugars | 3.12 g | 0.7 g |
| Fibre | 3.25 g | 0.73 g |
| Protein | 59.18 g | 13.29 g |
| Salt | 0.22 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
