36-month Iberico Jamon, Handmade Tagliolini, 63°C Egg

36-month Iberico Jamon, Handmade Tagliolini, 63°C Egg

$198

$198

Category:

What’s in the box

– Handmade Japanese Egg Tagliolini
– Chicken Ham Stock
– 36-month Iberico Jamon
– Dashi gelée
– 63°C Japanese Taiyouran Egg
– Butter
– Parmesan Cheese
– Parsley (Chopped)
– Recipe Card

 

Chef’s Notes

Chicken and ham stock
It is made in our kitchen and takes up to 5 hours at high temperature to extract the rich flavour from the ingredients.

 

Fresh pasta
We make our pasta every day at Table with no preservatives. We use two kinds of Italian flour and Japanese eggs in our own proprietary proportion to give it a more al dente bite than you usually get with fresh pasta.

 

36 Month Iberia Jamon
Our Jamon is aged for 36 months for a much richer and nuttier flavour
Sous Vide Egg (63˚C Egg). Our eggs are organic Taiyouran eggs from Kyushu, Japan. Taiyouran , “Son of the Sun”, are called that because of its bright orange yolk. These eggs are from Chickens are raised on a farm in Kyushu on a nutritious healthy natural diet consisting of over 30 different ingredients for the sole purpose of creating the perfect eggs. They contain higher levels of Vitamin E of standard eggs which mean not only they tastier they are are also healthier. The eggs also go through a sterilization process to remove any harmful bacteria from the shell surface before packing making them ideal for raw consumption. We have pre-cooked the eggs in at 63˚C for 40 minutes.