{"title":"Ingredients for BBQ and pizza","description":"\u003ch1\u003eIngredients for BBQ and Pizza\u003c\/h1\u003e\n\u003cp\u003eDiscover our selection of quality ingredients for both pizza and BBQ, carefully chosen for those who want to cook with authentic flavor and good produce. Here you'll find everything from Italian pizza flour from Caputo, authentic San Marzano tomatoes and pizza sauces, to yeast and other essential ingredients for a perfect result.\u003c\/p\u003e\n\u003cp\u003eWe also offer exclusive, high-quality cuts of meat for the grill, perfect for those who want to take their BBQ experience to the next level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note that meat products are only available for purchase in our physical store in Trondheim.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith the right ingredients, you lay the foundation for both juicy grilled food and top-class pizza.\u003c\/p\u003e","products":[{"product_id":"greater-omaha-t-bone-500g","title":"Beef T-Bone Greater Omaha 500g piece","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eGreater Omaha T-Bone 500g\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe T-bone is a true classic and an impressive steak for those who want to combine taste, quality, and showmanship. Here you get two steaks in one: tender beef tenderloin on one side of the bone and juicy sirloin on the other.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp\u003eThis T-bone steak comes from Greater Omaha in Nebraska, USA – a producer that has been known for premium beef for over 100 years. The meat comes from Black Angus cattle fed on corn for a minimum of 150 days to ensure even marbling and rich flavor. \u003c\/p\u003e\n\u003cp\u003eGreater Omaha has strict quality requirements and selects only the best cuts for export. The result is a high-quality steak with excellent fat structure and true beef flavor. \u003c\/p\u003e\n\u003ch2\u003eCooking Methods\u003c\/h2\u003e\n\u003cp\u003eT-bone is particularly well-suited for high heat and direct grilling, but works equally well in a pan and oven. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended methods: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrill (recommended): Sear on high heat, finish cooking on indirect heat. \u003c\/li\u003e\n\u003cli\u003ePan + oven: Brown well in a pan with butter, garlic, and herbs, finish cooking in the oven at 180 °C. \u003c\/li\u003e\n\u003cli\u003eReverse sear: Start on low heat and finish with high heat for a perfect crust. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended internal temperature: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRare: 50 °C \u003c\/li\u003e\n\u003cli\u003eMedium rare: 54–56 °C \u003c\/li\u003e\n\u003cli\u003eMedium: 58–60 °C \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLet the steak rest for 8–10 minutes before serving so the meat juices can distribute. \u003c\/p\u003e\n\u003ch2\u003eAbout the Meat\u003c\/h2\u003e\n\u003cp\u003eT-bone is cut from the short loin of cattle and is characterized by its T-shaped bone that separates two different cuts: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderloin: Very tender, delicate, and mild in flavor \u003c\/li\u003e\n\u003cli\u003eSirloin (striploin): More flavor and chew, excellent meat structure \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis provides a balanced steak experience with both tenderness and flavor. Perfect for sharing – and always a favorite when meat is the main attraction on the table. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSide dish tips: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic butter and grilled vegetables \u003c\/li\u003e\n\u003cli\u003ePotato puree and pepper sauce \u003c\/li\u003e\n\u003cli\u003eChimichurri and red onion marmalade \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow many people does 500g T-bone serve? \u003c\/strong\u003e\u003cbr\u003eThis cut serves 1–2 people, depending on side dishes. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre T-bone and Porterhouse the same? \u003c\/strong\u003e\u003cbr\u003eThey are almost the same, but Porterhouse has a larger tenderloin than T-bone. \u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655236554850,"sku":"WFG01","price":498.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/normal.png?v=1774445651"},{"product_id":"storfe-entrecote-greater-omaha-600g","title":"Beef Ribeye Greater Omaha 600g piece","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eBeef Entrecôte Greater Omaha 600g\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe premium entrecôte from Greater Omaha in the USA is known for its consistent marbling and deep flavor – a first-class choice for those who want restaurant quality at home.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOrigin and Quality \u003c\/h2\u003e\n\u003cp\u003eGreater Omaha in Nebraska has been delivering quality meat for over 100 years and is one of America's most renowned producers of premium beef. Their prime meat is selected from the top percentages of American beef and is known for its high marbling and tenderness. \u003c\/p\u003e\n\u003cp\u003eThe cattle are fed corn for a minimum of 180 days, which provides a richer, sweeter flavor and a buttery texture. Each steak is hand-picked based on quality, marbling, and meat structure to ensure a consistent experience every time. \u003c\/p\u003e\n\u003cp\u003eThis is a bestseller! Simply a must-try. \u003c\/p\u003e\n\u003ch2\u003ePreparation Methods \u003c\/h2\u003e\n\u003cp\u003eEntrecôte is a cut that can withstand high heat and is easy to succeed with – both for everyday meals and special occasions. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended methods: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePan: Sear on high heat for a caramelized crust, then finish cooking on low heat. \u003c\/li\u003e\n\u003cli\u003eGrill: Perfect for direct heat for distinct grill marks and intense flavor. \u003c\/li\u003e\n\u003cli\u003eSous vide: 54 °C for 1.5 hours, then quick searing for maximum juiciness. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCore temperature: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMedium rare: 54–56 °C (recommended) \u003c\/li\u003e\n\u003cli\u003eMedium: 58–60 °C \u003c\/li\u003e\n\u003cli\u003eMedium plus: 62–64 °C \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTip: Let the steak rest for 5–10 minutes before serving for best results. \u003c\/p\u003e\n\u003ch2\u003eAbout the Meat \u003c\/h2\u003e\n\u003cp\u003eEntrecôte is cut from the back section of the beef, between the chuck and the sirloin. It is a cut that naturally has more intramuscular fat, also known as marbling. This provides a juicy and flavorful steak when prepared correctly. \u003c\/p\u003e\n\u003cp\u003eThis entrecôte is perfect with: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic sides like gratin dauphinoise and peppercorn sauce \u003c\/li\u003e\n\u003cli\u003eGrill dinners with herb butter and grilled vegetables \u003c\/li\u003e\n\u003cli\u003eA quick but luxurious steak dinner on a weekday \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Prime quality better than regular steak? \u003c\/strong\u003e\u003cbr\u003ePrime classification means higher marbling and more tender meat than standard qualities like Choice or Select. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does American meat have more flavor? \u003c\/strong\u003e\u003cbr\u003eGrain-feeding (corn) provides a natural sweetness and consistent marbling that many associate with American beef. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes entrecôte need marinade? \u003c\/strong\u003e\u003cbr\u003eNo. The meat has such good flavor that salt, pepper, and possibly butter and herbs are sufficient. \u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655246745698,"sku":"WFG02","price":679.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/entrecote.png?v=1774446437"},{"product_id":"st-louis-spareribs","title":"St. Louis Style Spareribs USA - NOK 380 per kg","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003e\u003cstrong\u003eSt. Louis Style Spareribs USA\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"484\" data-start=\"138\"\u003eSt. Louis style spareribs are considered by many to be among the best ribs you can get. This classic American cut is taken from the side of the pig and trimmed so that all the bones are approximately the same length. The result is larger, more uniform, and significantly meatier ribs than baby back – with better texture, more juiciness, and a richer flavor experience.\u003c\/p\u003e\n\u003cp data-end=\"760\" data-start=\"486\"\u003eThe even shape also ensures that the ribs cook more uniformly from end to end, providing better control and a more predictable result, whether you use a smoker, grill, or oven. This cut was developed with BBQ in mind – and it shows in both taste and consistency.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"762\"\u003eSt. Louis ribs have a natural balance between meat and fat, which provides maximum flavor when cooked correctly. The fat melts gradually during heating, contributing to the characteristic juiciness and tenderness that authentic American BBQ is known for.\u003c\/p\u003e\n\u003ch3 data-end=\"1035\" data-start=\"1017\" data-section-id=\"1911oj1\"\u003ePreparation\u003c\/h3\u003e\n\u003cp data-end=\"1350\" data-start=\"1036\"\u003eThese ribs are made for low \u0026amp; slow cooking. For best results, they should be cooked at a low temperature over time, either in a smoker, on a grill with indirect heat, or in an oven. A typical working temperature is between 107 and 135 °C, with many preferring the range around 120–130 °C for an optimal balance between tenderness and cooking time.\u003c\/p\u003e\n\u003cp data-end=\"1585\" data-start=\"1352\"\u003eThe ribs are ready when the meat is tender and starts to pull away from the bones, often at an internal temperature of around 88–96 °C. A good starting point is to aim for about 90–93 °C, but the most important thing is that the meat feels tender – not just the temperature.\u003c\/p\u003e\n\u003cp data-end=\"1716\" data-start=\"1587\"\u003eIf you want to use BBQ sauce, it can be brushed on towards the end of the cooking time, so it can set without burning.\u003c\/p\u003e\n\u003cp data-end=\"1849\" data-start=\"1718\"\u003eWith proper preparation, you will get ribs that are tender, juicy, and full of flavor – just as they are served in the best BBQ communities in the USA.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2049\" data-start=\"1851\"\u003eEach rib weighs approx. 1–1.5 kg and is equally suitable for weekend grilling as for larger meals. This is a solid choice for those who want real American BBQ quality. Buy at Brewshop in Trondheim.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2049\" data-start=\"1851\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Saftige_St._Louis_spareribs_pa_grillen.png?v=1775742474\"\u003e\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655254872162,"sku":"WFG06","price":0.38,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Saftigeribbermedglinsendesaus.png?v=1775741855"},{"product_id":"storfe-tomahawk-irland-kr-549-per-kg","title":"Beef Tomahawk Ireland - NOK 550 per kg (1-1.5kg per piece)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrish Tomahawk Beef\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"380\" data-start=\"141\"\u003eTomahawk from Ireland is an impressive cut of beef with both powerful flavor and an iconic appearance. The long rib bone gives the cut its characteristic shape – inspired by the tomahawk axe – but this is about much more than just looks.\u003c\/p\u003e\n\u003cp data-end=\"513\" data-start=\"382\"\u003eIn practice, this is a ribeye with the bone in, which adds extra depth of flavor and helps keep the meat juicy during cooking.\u003c\/p\u003e\n\u003ch2 data-end=\"541\" data-start=\"520\" data-section-id=\"2bl10h\"\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp data-end=\"701\" data-start=\"543\"\u003eThis tomahawk comes from Irish cattle that have only grazed on grass their entire lives. This results in meat with a clean, natural taste and a firm yet juicy texture.\u003c\/p\u003e\n\u003cp data-end=\"856\" data-start=\"703\"\u003eGrass-feeding provides a more meaty and less sweet profile than grain-fed meat – a conscious choice for those who appreciate authentic beef flavor.\u003c\/p\u003e\n\u003cp data-end=\"987\" data-start=\"858\"\u003eThe meat is delivered pre-aged and frozen, ensuring maximum tenderness. Thaw, season, and place directly on the grill – it doesn't get any simpler.\u003c\/p\u003e\n\u003ch2 data-end=\"1024\" data-start=\"994\" data-section-id=\"1jpiha9\"\u003eWhat makes tomahawk special?\u003c\/h2\u003e\n\u003cp data-end=\"1177\" data-start=\"1026\"\u003eTomahawk is cut from the back and is equivalent to a bone-in ribeye. The bone acts as a natural heat buffer during cooking and contributes to extra flavor.\u003c\/p\u003e\n\u003cp data-end=\"1276\" data-start=\"1179\"\u003eCombined with natural fat and proper aging, you get a juicy and flavorful result – every time.\u003c\/p\u003e\n\u003cp data-end=\"1364\" data-start=\"1278\"\u003eThis is a cut for those who want both flavor, texture, and a wow-factor on their plate.\u003c\/p\u003e\n\u003ch2 data-end=\"1386\" data-start=\"1371\" data-section-id=\"1g7zuj2\"\u003ePreparation\u003c\/h2\u003e\n\u003cp data-end=\"1476\" data-start=\"1388\"\u003eTomahawk is best suited for high heat and a little time – your patience will be rewarded here.\u003c\/p\u003e\n\u003ch3 data-end=\"1500\" data-start=\"1478\" data-section-id=\"1jf4wpa\"\u003eRecommended methods:\u003c\/h3\u003e\n\u003cul data-end=\"1754\" data-start=\"1501\"\u003e\n\u003cli data-end=\"1594\" data-start=\"1501\" data-section-id=\"15k98wg\"\u003e\n\u003cp data-end=\"1594\" data-start=\"1503\"\u003e\u003cstrong data-end=\"1524\" data-start=\"1503\"\u003eGrill (recommended):\u003c\/strong\u003e Start with direct heat for a crust, finish with indirect heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1664\" data-start=\"1595\" data-section-id=\"i9qajy\"\u003e\n\u003cp data-end=\"1664\" data-start=\"1597\"\u003e\u003cstrong data-end=\"1613\" data-start=\"1597\"\u003ePan + oven:\u003c\/strong\u003e Sear well in a pan, finish in the oven at 120–140 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1754\" data-start=\"1665\" data-section-id=\"lr9z1l\"\u003e\n\u003cp data-end=\"1754\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1684\" data-start=\"1667\"\u003eReverse sear:\u003c\/strong\u003e First cook slowly to desired internal temperature, finish with high heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1777\" data-start=\"1756\" data-section-id=\"w7h9u0\"\u003eInternal temperature:\u003c\/h3\u003e\n\u003cul data-end=\"1862\" data-start=\"1778\"\u003e\n\u003cli data-end=\"1814\" data-start=\"1778\" data-section-id=\"efw4v3\"\u003e\n\u003cp data-end=\"1814\" data-start=\"1780\"\u003eMedium rare: 54–56 °C (recommended)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1835\" data-start=\"1815\" data-section-id=\"1f1cr9g\"\u003e\n\u003cp data-end=\"1835\" data-start=\"1817\"\u003eMedium: 58–60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1862\" data-start=\"1836\" data-section-id=\"amb6v4\"\u003e\n\u003cp data-end=\"1862\" data-start=\"1838\"\u003eMedium plus: 62–64 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1996\" data-start=\"1864\"\u003e\u003cstrong data-end=\"1873\" data-start=\"1864\"\u003eTip:\u003c\/strong\u003e Salt and pepper well before cooking, and let the meat rest for at least 10 minutes before serving. Optionally finish with a sprinkle of flake salt.\u003c\/p\u003e\n\u003ch2 data-end=\"2023\" data-start=\"2003\" data-section-id=\"ai7ek1\"\u003eServing suggestions\u003c\/h2\u003e\n\u003cp data-end=\"2053\" data-start=\"2025\"\u003eTomahawk is perfect with:\u003c\/p\u003e\n\u003cul data-end=\"2195\" data-start=\"2055\"\u003e\n\u003cli data-end=\"2101\" data-start=\"2055\" data-section-id=\"kcl623\"\u003e\n\u003cp data-end=\"2101\" data-start=\"2057\"\u003eGrilling with roasted potatoes and a fresh salad\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2141\" data-start=\"2102\" data-section-id=\"iffj3w\"\u003e\n\u003cp data-end=\"2141\" data-start=\"2104\"\u003eServed in slices, carved at the table\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2195\" data-start=\"2142\" data-section-id=\"1rzsylv\"\u003e\n\u003cp data-end=\"2195\" data-start=\"2144\"\u003eWhen you want to impress – without making it complicated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"2225\" data-start=\"2202\" data-section-id=\"1996r5c\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp data-end=\"2386\" data-start=\"2227\"\u003e\u003cstrong data-end=\"2282\" data-start=\"2227\"\u003eWhat is the difference between tomahawk and regular ribeye?\u003c\/strong\u003e\u003cbr data-end=\"2285\" data-start=\"2282\"\u003eA tomahawk is a ribeye with the rib bone attached. The bone adds extra flavor and better juiciness during cooking.\u003c\/p\u003e\n\u003cp data-end=\"2541\" data-start=\"2388\"\u003e\u003cstrong data-end=\"2451\" data-start=\"2388\"\u003eHow does grass-fed meat taste compared to grain-fed?\u003c\/strong\u003e\u003cbr data-end=\"2454\" data-start=\"2451\"\u003eGrass-fed meat has a cleaner, meatier flavor and less sweetness than grain-fed meat.\u003c\/p\u003e\n\u003cp data-end=\"2689\" data-start=\"2543\"\u003e\u003cstrong data-end=\"2573\" data-start=\"2543\"\u003eDoes tomahawk need marinade?\u003c\/strong\u003e\u003cbr data-end=\"2576\" data-start=\"2573\"\u003eNo. This meat is best enjoyed with just salt and pepper – perhaps a little butter or herbs towards the end.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655256969314,"sku":"WFG04","price":0.55,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/tomahawk.png?v=1774447688"},{"product_id":"bratwurst-med-fenikkel-0-6kg-trondheim-slaktehus","title":"Bratwurst with fennel – 0.6kg (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eBratwurst with Fennel\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"1363\" data-end=\"1548\"\u003eA classic bratwurst with an aromatic twist. This version from Trondheim Slaktehus is made with carefully selected meat and balanced with fennel, which provides a mild, slightly anise-flavored freshness.\u003c\/p\u003e\n\u003cp data-start=\"1550\" data-end=\"1684\"\u003eThe result is a juicy sausage with a rounded flavor and good texture – perfect for those who want something more interesting than standard grilled sausages.\u003c\/p\u003e\n\u003cp data-start=\"1686\" data-end=\"1779\"\u003eThe fennel enhances the flavor without dominating, making this a favorite both on its own and in a bun.\u003c\/p\u003e\n\u003cp data-start=\"1781\" data-end=\"1867\"\u003e\u003cstrong data-start=\"1781\" data-end=\"1798\"\u003ePreparation:\u003c\/strong\u003e\u003cbr\u003eGrill over medium heat for even heating and a nice crust.\u003c\/p\u003e\n\u003cp data-start=\"1869\" data-end=\"1885\"\u003e\u003cstrong data-start=\"1869\" data-end=\"1885\"\u003ePerfect for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1886\" data-end=\"2008\"\u003e\n\u003cli data-section-id=\"1ulfvta\" data-start=\"1886\" data-end=\"1932\"\u003e\n\u003cp data-start=\"1888\" data-end=\"1932\"\u003eClassic hot dogs with quality ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"3tc924\" data-start=\"1933\" data-end=\"1967\"\u003e\n\u003cp data-start=\"1935\" data-end=\"1967\"\u003eServing with mustard and sauerkraut\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"7pme1c\" data-start=\"1968\" data-end=\"2008\"\u003e\n\u003cp data-start=\"1970\" data-end=\"2008\"\u003eGrill enthusiasts who want more flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655282790498,"sku":"TRSL02","price":149.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Grilletbratwurstmedsennepogsurkal.png?v=1776259562"},{"product_id":"chilipolse-med-cheddar-0-6kg-trondheim-slaktehus","title":"Chili sausage – 0.6kg (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eChilli Sausage\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"139\" data-end=\"370\"\u003eChilli sausage from Trondheim Slaktehus is a flavorful and juicy BBQ sausage with a distinct yet balanced chilli flavour. Here you get a sausage that offers a bit of warmth without overpowering – perfect for those who want a little extra character on the grill.\u003c\/p\u003e\n\u003cp data-start=\"372\" data-end=\"580\"\u003eThe sausage is made with quality ingredients and has a coarse and meaty texture that provides good bite and a juicy result. The chilli elevates the flavour, making it suitable both on its own and with classic accompaniments.\u003c\/p\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655282987106,"sku":"TRSL03","price":155.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Grilledechilipolserogchilipepper.png?v=1776259432"},{"product_id":"memphis-bbq-links-polse-0-6kg-trondheim-slaktehus","title":"Memphis BBQ Links Sausage – 0.6kg (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMemphis BBQ Links Sausage\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"3290\" data-end=\"3427\"\u003eMemphis BBQ Links from Trondheim Slaktehus are inspired by classic American barbecue – focusing on depth, smoky flavor, and balanced sweetness.\u003c\/p\u003e\n\u003cp data-start=\"3429\" data-end=\"3592\"\u003eThese sausages deliver a rich and full flavor with distinct BBQ notes, perfect for those who want to bring a little \"low \u0026amp; slow\" feeling to the grill – without spending all day.\u003c\/p\u003e\n\u003cp data-start=\"3594\" data-end=\"3673\"\u003eJuicy, flavorful, and made for the grill – these are sausages that stand out.\u003c\/p\u003e\n\u003cp data-start=\"3675\" data-end=\"3763\"\u003e\u003cstrong data-start=\"3675\" data-end=\"3692\"\u003ePreparation:\u003c\/strong\u003e\u003cbr\u003eGrill over medium heat for even cooking and good caramelization.\u003c\/p\u003e\n\u003cp data-start=\"3765\" data-end=\"3781\"\u003e\u003cstrong data-start=\"3765\" data-end=\"3781\"\u003ePerfect for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3782\" data-end=\"3894\"\u003e\n\u003cli data-section-id=\"1cthvk7\" data-start=\"3782\" data-end=\"3809\"\u003e\n\u003cp data-start=\"3784\" data-end=\"3809\"\u003eBBQ-inspired meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"15jsc37\" data-start=\"3810\" data-end=\"3844\"\u003e\n\u003cp data-start=\"3812\" data-end=\"3844\"\u003eServing with coleslaw and corn\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1m11114\" data-start=\"3845\" data-end=\"3894\"\u003e\n\u003cp data-start=\"3847\" data-end=\"3894\"\u003eThose who want an American grill experience at home\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655284854882,"sku":"TRSL04","price":139.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/GrilletMemphis-polsemedBBQ-saus.png?v=1776259468"},{"product_id":"caputo-tipo-00-cuoco-hvetemel-1-kg","title":"Caputo Cuoco Chef Type 00 1 kg Wheat Flour","description":"\u003ch2\u003eCaputo Wheat Flour Tipo 00 Cuoco Chef 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo “00” Cuoco is a premium wheat flour from the renowned Italian mill Antico Molino Caputo. This flour is specially developed for those who want to make authentic Italian pizza, Focaccia, and Ciabatta with perfect texture and flavor.\u003c\/p\u003e\n\u003cp\u003eThe flour is finely ground tipo \"00,\" the finest classification of wheat flour in Italy. Its powdery structure creates a pliable and easy-to-work dough, while the high protein content of approximately 13% provides good elasticity and strength.\u003c\/p\u003e\n\u003cp\u003eCuoco is a so-called “rinforzato” (reinforced) flour, which means it is extra robust and can withstand long proofing times and high temperatures. This makes it ideal for pizza baked in a stone oven or at high heat, but it also works very well in a regular oven.\u003c\/p\u003e\n\u003cp\u003eThe result is a dough that is easy to work with, rises well, and yields an airy, flavorful, and light pizza crust with good structure.\u003c\/p\u003e\n\u003cp\u003eCaputo is known worldwide for its quality and is used by professional pizza makers and home cooks who want the best raw materials.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFinely ground tipo \"00\" with a powdery consistency\u003c\/li\u003e\n\u003cli\u003eApprox. 13% protein for strong and elastic dough\u003c\/li\u003e\n\u003cli\u003eYields an airy, flavorful, and light pizza crust\u003c\/li\u003e\n\u003cli\u003eWithstands high heat and long proofing times\u003c\/li\u003e\n\u003cli\u003eConsistent and stable quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePizza (Neapolitan and classic)\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003eBread and other baked goods with an airy structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 97.451%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 15.9559%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 15.5519%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 14.6419%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 14.0858%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 17.978%;\"\u003eRecommended proofing time\u003c\/th\u003e\n\u003cth style=\"width: 20.7581%;\"\u003eExtraction Rate\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 15.9559%;\"\u003eCan be fermented for up to 24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 15.5519%;\"\u003eW 220–240\u003c\/td\u003e\n\u003ctd style=\"width: 14.6419%;\"\u003e60–70%\u003c\/td\u003e\n\u003ctd style=\"width: 14.0858%;\"\u003e11%\u003c\/td\u003e\n\u003ctd style=\"width: 17.978%;\"\u003e6–24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 20.7581%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/New_york_style_pizza_oppskrift_pizzamel.webp?v=1774529670\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eNew York Style Pizza Recipe at Home\u003c\/h2\u003e\n\u003cp\u003eThis recipe gives you classic New York-style pizza with a thin crust, good structure, and a crispy bottom. The recipe yields 6 pizzas of approx. 30 cm.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg Caputo “00” Cuoco\u003c\/li\u003e\n\u003cli\u003e600 g water\u003c\/li\u003e\n\u003cli\u003e8 g Caputo Lievito dry yeast\u003c\/li\u003e\n\u003cli\u003e25 g honey\u003c\/li\u003e\n\u003cli\u003e25 g salt\u003c\/li\u003e\n\u003cli\u003e20 g extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003eCaputo Semola for dusting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTopping per pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e150 g crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e20 g parmesan\u003c\/li\u003e\n\u003cli\u003e150 g mozzarella\u003c\/li\u003e\n\u003cli\u003eAny other desired toppings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStand mixer with dough hook\u003c\/li\u003e\n\u003cli\u003ePizza stone, baking steel, or baking sheet\u003c\/li\u003e\n\u003cli\u003ePizza peel if using stone or steel\u003c\/li\u003e\n\u003cli\u003eBaking paper if using a baking sheet\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eInstructions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e1. Mix flour and yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace Caputo “00” Cuoco and yeast in the mixing bowl. Run on medium-low speed for approximately 2 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Add water and honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDissolve the honey in the water and pour into the mixing bowl. Knead for another 3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Add salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce the water is well incorporated into the dough, add the salt and knead for another 2–3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Add olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour in the olive oil and knead for another 2–3 minutes, until the dough is well combined and pliable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Let the dough rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLeave the dough in the mixing bowl. Cover and let it rest for 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Divide the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the bowl and divide it into pieces of approximately 280 g. Form each piece into a smooth and round dough ball.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7. First proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough balls in a dough box or airtight container. Let them sit at room temperature for 2 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e8. Cold proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough in the refrigerator overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. Take out the dough well in advance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the refrigerator 4–5 hours before use, so it can temper and become easier to roll out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10. Preheat the oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the pizza stone, baking steel, or baking sheet in the oven and preheat to the highest temperature, preferably around 285 °C, for at least 30–40 minutes.\u003c\/p\u003e\n\u003ch2\u003eHow to top and bake the pizza\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIf using a pizza stone or baking steel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle a little Caputo Semola on the counter and stretch out the dough. Add tomato sauce, but leave a border of approximately 1–1.5 cm. Add parmesan, mozzarella, and desired toppings.\u003c\/li\u003e\n\u003cli\u003eIf using fresh mozzarella, add it during the last 2 minutes of baking time.\u003c\/li\u003e\n\u003cli\u003eTransfer the pizza to the pizza peel and into the oven.\u003c\/li\u003e\n\u003cli\u003eIf using a baking sheet\u003c\/li\u003e\n\u003cli\u003ePlace baking paper on the counter and sprinkle with semola. Stretch the dough onto the paper. Take out the hot tray and place the dough on top. Top the pizza directly on the tray.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eBaking time\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBake the pizza for 5–7 minutes, until golden and crispy.\u003c\/p\u003e\n\u003cp\u003eWhen using fresh mozzarella, add the cheese towards the end of the baking time.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eBefore serving\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLet the pizza rest for 2–3 minutes before serving.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTips for best results\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBaking steel or pizza stone gives the best crust\u003c\/li\u003e\n\u003cli\u003eSemola makes rolling out easier\u003c\/li\u003e\n\u003cli\u003eDon't use too much topping\u003c\/li\u003e\n\u003cli\u003ePerfect for large slices with good structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"Caputo hvetemel tipo-00 Cuoco 1 kg\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Tipo_00_Cuoco_Pizzamel_1_kg.pdf?v=1774518967\" target=\"_blank\"\u003eProduct information sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657579401314,"sku":"4806592","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoTipo00CuocoPizzamel1kg.jpg?v=1774519384"},{"product_id":"caputo-pizzamel-tipo-00-1-kg","title":"Caputo Pizzeria Type 00 1 kg Pizza Flour","description":"\u003ch2\u003eCaputo Pizza Flour Tipo 00 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Pizza Flour Tipo \"00\" is a premium Italian wheat flour developed for making traditional Neapolitan pizza. The flour is extra fine-ground, with an almost powdery consistency, which makes it easy to work with and provides a smooth and elastic dough.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of approx. 12.5%, you get a dough that is both strong and pliable, while also rising well and developing an airy structure. The result is a pizza crust with a light, soft crumb and a crispy crust, exactly as authentic Italian pizza should be.\u003c\/p\u003e\n\u003cp\u003eThis flour is particularly well suited for doughs with good hydration and longer proofing times, which provides more flavor and better texture. It is developed for both professional pizza makers and home bakers who want authentic results.\u003c\/p\u003e\n\u003cp\u003eCaputo is known as one of the world's leading producers of pizza flour, and this flour is used by pizzaiolos worldwide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra fine-ground tipo \"00\"\u003c\/li\u003e\n\u003cli\u003eApprox. 12.5% protein for good elasticity\u003c\/li\u003e\n\u003cli\u003eGives an airy and light pizza crust\u003c\/li\u003e\n\u003cli\u003eIdeal for well-hydrated doughs\u003c\/li\u003e\n\u003cli\u003ePerfect for long proofing times\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAreas of use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic Neapolitan pizza\u003c\/li\u003e\n\u003cli\u003eHomemade pizza in a stone oven or regular oven\u003c\/li\u003e\n\u003cli\u003ePizza dough with long proofing\u003c\/li\u003e\n\u003cli\u003eCan also be used for other light baked goods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 hours rest time at room temperature\u003c\/li\u003e\n\u003cli\u003e24 hours proofing in the refrigerator\u003c\/li\u003e\n\u003cli\u003eTake out of the refrigerator 3 hours before use\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 99.9589%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 16.8052%;\"\u003eBenefits\u003c\/th\u003e\n\u003cth style=\"width: 17.3385%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 16.9816%;\"\u003eRecommended Hydration\u003c\/th\u003e\n\u003cth style=\"width: 13.7298%;\"\u003eProtein Content\u003c\/th\u003e\n\u003cth style=\"width: 14.9944%;\"\u003eRecommended Proofing Time\u003c\/th\u003e\n\u003cth style=\"width: 19.3301%;\"\u003eMilling Grade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 16.8052%;\"\u003ePerfect for Neapolitan pizza\u003c\/td\u003e\n\u003ctd style=\"width: 17.3385%;\"\u003eW 260–270\u003c\/td\u003e\n\u003ctd style=\"width: 16.9816%;\"\u003e65–70%\u003c\/td\u003e\n\u003ctd style=\"width: 13.7298%;\"\u003e12.5%\u003c\/td\u003e\n\u003ctd style=\"width: 14.9944%;\"\u003e12–36 hours\u003c\/td\u003e\n\u003ctd style=\"width: 19.3301%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Neapolitan_Pizza_Brewshop_pizzamel.webp?v=1774528576\" alt=\"\"\u003eRecipe for Neapolitan Pizza\u003c\/h2\u003e\n\u003cp\u003eMake authentic Neapolitan pizza at home with an airy cornicione, soft base, and classic high-temperature baking. This recipe yields 6 pizzas of approx. 30 cm.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg Caputo \"00\" Pizzeria flour\u003c\/li\u003e\n\u003cli\u003e640 g water\u003c\/li\u003e\n\u003cli\u003e30 g salt\u003c\/li\u003e\n\u003cli\u003e3.5 g Caputo Lievito dry yeast or 1.5 g instant yeast\u003c\/li\u003e\n\u003cli\u003eCaputo Semola for dusting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStand mixer with dough hook\u003c\/li\u003e\n\u003cli\u003ePizza oven or other very hot oven\u003c\/li\u003e\n\u003cli\u003ePizza peel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e1. Mix flour and yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace flour and yeast in the mixing bowl and run on low speed for approx. 2 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Add water\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour in the water and knead for another approx. 5 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Add salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd the salt and knead for another 10–12 minutes, until the dough is smooth, pliable, and well combined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Let the dough rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRemove the dough from the bowl and let it rest for 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Divide the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDivide the dough into 6 portions of approx. 270 g. Roll them into tight dough balls and place them in a dough box or airtight container.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Proofing at room temperature\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLet the dough balls stand at room temperature for 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7. Cold proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough in the refrigerator for 24 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e8. Prepare for baking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the refrigerator 3–4 hours before use, so it can come to temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. Preheat the oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurn on the pizza oven approx. 1 hour before baking. For the best Neapolitan result, the oven should be as hot as possible, preferably around 480 °C or more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10. Stretch the pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSprinkle some Caputo Semola on the counter and gently stretch the dough by hand. Add desired toppings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e11. Bake the pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTransfer the pizza to the pizza peel and place it in the oven. Rotate the pizza approximately every 20 seconds to prevent the crust from burning.\u003c\/p\u003e\n\u003cp\u003eBaking time is usually 90–120 seconds, depending on oven temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e12. Serve immediately\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhen the pizza is finished baking, serve it immediately for the best possible result.\u003c\/li\u003e\n\u003cli\u003eTips for best results\u003c\/li\u003e\n\u003cli\u003eUse your hands, not a rolling pin, when stretching the pizza.\u003c\/li\u003e\n\u003cli\u003eCaputo Semola makes stretching easier and helps the dough not stick to the counter.\u003c\/li\u003e\n\u003cli\u003eThe higher the temperature, the closer you get to authentic Neapolitan pizza.\u003c\/li\u003e\n\u003cli\u003eA simple topping often gives the best result.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Pizzamel_Tipo_00_1_kg.pdf?v=1774521851\" title=\"Pizzamel infoblad tipo 00\" rel=\"noopener\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657613250658,"sku":"5503974","price":69.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoPizzamelTipo001kg.jpg?v=1774522017"},{"product_id":"caputo-hvetemel-tipo-0-nuvola-1-kg","title":"Caputo Nuvola Type 0 1 kg wheat flour","description":"\u003ch2\u003eCaputo Wheat Flour Tipo 0 Nuvola 1 kg - Pizza Flour\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo \"00\" Nuvola is a specially developed pizza flour from Antico Molino Caputo, created to produce extra airy and voluminous pizza crusts. The name \"Nuvola\", meaning \"cloud\" in Italian, perfectly describes the result: light, soft, and airy edges with fantastic structure.\u003c\/p\u003e\n\u003cp\u003eThe flour is finely milled to Tipo \"00\" quality and made from carefully selected, natural ingredients without additives. The balanced composition of gluten proteins and fiber creates a dough with high leavening power and good elasticity, perfect for both medium and long fermentation.\u003c\/p\u003e\n\u003cp\u003eThis makes Nuvola ideal for modern pizza with large, airy bubbles in the crust, but also very well suited for focaccia, pan pizza, and other types of baked goods where volume and airiness are important.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of approx. 12.5% and good baking properties (W 270–290), you get a dough that is both strong and flexible, and that gives a professional result, whether you bake at home or in a pizza oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra airy and light texture\u003c\/li\u003e\n\u003cli\u003eProduces large, \"honeycomb\" pizza crusts\u003c\/li\u003e\n\u003cli\u003eFinely milled Tipo \"0\" quality\u003c\/li\u003e\n\u003cli\u003eHigh leavening power and good elasticity\u003c\/li\u003e\n\u003cli\u003e100% natural ingredients without additives\u003c\/li\u003e\n\u003cli\u003eProtein content approx. 12.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAreas of use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza (long fermentation)\u003c\/li\u003e\n\u003cli\u003eModern pizza with large airy crusts\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003ePan pizza\u003c\/li\u003e\n\u003cli\u003eBaked goods requiring volume and soft texture\u003c\/li\u003e\n\u003cli\u003eRecommended proofing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor classic Neapolitan results:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e48 hours in the refrigerator\u003c\/li\u003e\n\u003cli\u003e24 hours at room temperature (approx. 22 °C)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 99.9589%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 16.6217%;\"\u003eBenefits\u003c\/th\u003e\n\u003cth style=\"width: 18.2447%;\"\u003eFlour strength\u003c\/th\u003e\n\u003cth style=\"width: 16.6202%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 13.3685%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 14.633%;\"\u003eRecommended proofing time\u003c\/th\u003e\n\u003cth style=\"width: 19.3301%;\"\u003eMilling degree\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 16.6217%;\"\u003eProduces airy crusts (cornicione)\u003c\/td\u003e\n\u003ctd style=\"width: 18.2447%;\"\u003eW 260–280\u003c\/td\u003e\n\u003ctd style=\"width: 16.6202%;\"\u003e65–75%\u003c\/td\u003e\n\u003ctd style=\"width: 13.3685%;\"\u003e12.5%\u003c\/td\u003e\n\u003ctd style=\"width: 14.633%;\"\u003e12–40 hours\u003c\/td\u003e\n\u003ctd style=\"width: 19.3301%;\"\u003eTipo 0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Hvetemel_Tipo_00_Nuvola_1_kg.pdf?v=1774523098\" title=\"Caputo Hvetemel Tipo 00 Nuvola 1 kg Infoblad\" rel=\"noopener\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657620623458,"sku":"5507884","price":85.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoHvetemelTipo00Nuvola1kg.jpg?v=1774523047"},{"product_id":"caputo-hvetemel-doppio-zero-tipo-00-1-kg","title":"Caputo Doppio Zero Classica Type 00 1 kg Wheat Flour","description":"\u003ch2\u003eCaputo Doppio Zero Tipo 00 1 kg Pizza Flour\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo “00” Classica is one of the most widely used and recognized pizza flours from Antico Molino Caputo. This is a classic Italian wheat flour, finely ground to tipo “00” quality, which yields a supple, elastic, and easy-to-work dough.\u003c\/p\u003e\n\u003cp\u003eThe flour has a relatively high gluten content, which provides good structure and makes the dough more robust. This makes it easy to work with, while also ensuring a consistent and stable result, whether you are baking pizza at home or in a professional setting.\u003c\/p\u003e\n\u003cp\u003eIts fine, powdery consistency allows the dough to develop optimally during rising and results in an airy and flavorful pizza crust with good texture. The flour is specially developed to withstand high heat, making it perfect for pizza stones, brick ovens, and gas ovens.\u003c\/p\u003e\n\u003cp\u003eCaputo Classica is a versatile flour that is suitable not only for pizza but also for focaccia, ciabatta, and other baked goods where you desire a light and airy consistency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and Characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFinely ground tipo “00” with a powdery consistency\u003c\/li\u003e\n\u003cli\u003eYields a supple and elastic dough\u003c\/li\u003e\n\u003cli\u003eHigher gluten content for good structure\u003c\/li\u003e\n\u003cli\u003eWithstands high baking temperatures\u003c\/li\u003e\n\u003cli\u003eProduces an airy and flavorful pizza crust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eApplications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic Neapolitan pizza\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003eBread and other baked goods\u003c\/li\u003e\n\u003cli\u003eSuitable for brick ovens, gas ovens, and conventional ovens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 99.9589%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 15.3802%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 16.0537%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 17.8848%;\"\u003eRecommended Hydration\u003c\/th\u003e\n\u003cth style=\"width: 14.4524%;\"\u003eProtein Content\u003c\/th\u003e\n\u003cth style=\"width: 15.717%;\"\u003eRecommended Rising Time\u003c\/th\u003e\n\u003cth style=\"width: 19.3301%;\"\u003eMilling Grade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 15.3802%;\"\u003eCan be fermented up to 24 h\u003c\/td\u003e\n\u003ctd style=\"width: 16.0537%;\"\u003eW 220–240\u003c\/td\u003e\n\u003ctd style=\"width: 17.8848%;\"\u003e60–70%\u003c\/td\u003e\n\u003ctd style=\"width: 14.4524%;\"\u003e11%\u003c\/td\u003e\n\u003ctd style=\"width: 15.717%;\"\u003e6–24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 19.3301%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Hvetemel_Doppio_zero_Tipo_00_1_kg.pdf?v=1774523967\" title=\"Caputo hvetemel tipo-00 1 kg doppio zero produkt infoblad\" rel=\"noopener\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657655980130,"sku":"4347878","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoHvetemelDoppiozeroTipo001kg.jpg?v=1774523932"},{"product_id":"caputo-hvetemel-durum-semola-1-kg","title":"Caputo Semola Durum Wheat Flour 1 kg","description":"\u003ch2\u003eCaputo Durum Semola Flour 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Semola is a premium Italian flour made from durum wheat, also known as hard wheat. The flour is double-milled (semolato) to achieve a finer texture than traditional semolina, while retaining excellent baking properties.\u003c\/p\u003e\n\u003cp\u003eSemola is often used for dusting pizza, as it doesn't absorb into the dough as easily and creates a crispier crust.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of approximately 13% (W: 250), this flour produces a firm and structured dough, making it particularly well-suited for homemade fresh pasta. Its characteristic golden color gives pasta an authentic and appetizing appearance.\u003c\/p\u003e\n\u003cp\u003eDurum wheat contains more protein and gluten than regular wheat flour, which results in a firmer consistency and better chewiness. This also makes the flour suitable for baking bread and certain types of cakes.\u003c\/p\u003e\n\u003cp\u003eCaputo is a renowned Italian family business with a long tradition of quality, and this flour is a natural choice for both amateur bakers and professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDouble-milled durum wheat (semolato)\u003c\/li\u003e\n\u003cli\u003eApprox. 13% protein for good structure\u003c\/li\u003e\n\u003cli\u003eProduces firm and elastic dough\u003c\/li\u003e\n\u003cli\u003eCharacteristic golden color\u003c\/li\u003e\n\u003cli\u003eProvides better chewiness than regular wheat flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAreas of use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHomemade fresh pasta\u003c\/li\u003e\n\u003cli\u003eBread and baked goods\u003c\/li\u003e\n\u003cli\u003eCakes\u003c\/li\u003e\n\u003cli\u003eDusting pizza\u003c\/li\u003e\n\u003cli\u003eClassic Italian recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 93.51%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 16.4235%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 16.8099%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 16.6167%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 13.332%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 36.1316%;\"\u003eExtraction rate\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 16.4235%;\"\u003ePerfect for pasta and dusting, gives a crispier base\u003c\/td\u003e\n\u003ctd style=\"width: 16.8099%;\"\u003eW ~250\u003c\/td\u003e\n\u003ctd style=\"width: 16.6167%;\"\u003e55–65%\u003c\/td\u003e\n\u003ctd style=\"width: 13.332%;\"\u003e13%\u003c\/td\u003e\n\u003ctd style=\"width: 36.1316%;\"\u003eSemola (durum)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003ca rel=\"noopener\" title=\"Caputo Durum Hvetemel Semola 1 kg datablad\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Durum_Hvetemel_Semola_1_kg.pdf?v=1774526572\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657659584610,"sku":"4349148","price":75.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoDurumHvetemelSemola1kg.jpg?v=1774524987"},{"product_id":"strianese-san-marzano-dop-tomater-400-g","title":"Strianese San Marzano DOP Tomatoes 400 g","description":"\u003ch2\u003eStrianese San Marzano DOP Tomatoes 400g\u003c\/h2\u003e\n\u003cp\u003eStrianese San Marzano DOP tomatoes are among the most renowned tomatoes in the world, cultivated in the Campania region of Italy. These tomatoes are protected by DOP certification (Denominazione di Origine Protetta), which guarantees their origin, quality, and traditional production.\u003c\/p\u003e\n\u003cp\u003eThe tomatoes are known for their firm texture, natural sweetness, and low acidity, making them ideal for sauces where the flavor can truly shine. Their balanced taste provides a rich and well-rounded tomato sauce without the need for many additives.\u003c\/p\u003e\n\u003cp\u003eThese are a top choice for those who want to make authentic Neapolitan pizza sauce, but they also perfectly complement pasta, soups, and other Italian dishes.\u003c\/p\u003e\n\u003cp\u003eStrianese delivers quality tomatoes used by both professional pizza makers and home cooks who seek authentic ingredients.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTaste and Characteristics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDOP-certified San Marzano tomatoes\u003c\/li\u003e\n\u003cli\u003eRich and full-bodied flavor\u003c\/li\u003e\n\u003cli\u003eNaturally low acidity\u003c\/li\u003e\n\u003cli\u003eFirm texture\u003c\/li\u003e\n\u003cli\u003ePerfectly balanced sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza sauce\u003c\/li\u003e\n\u003cli\u003ePasta sauces\u003c\/li\u003e\n\u003cli\u003eSoups and stews\u003c\/li\u003e\n\u003cli\u003eClassic Italian dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Strianese","offers":[{"title":"Default Title","offer_id":42657687502946,"sku":"5573761","price":49.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/StrianeseSanMarzanoDOPTomater400g.jpg?v=1774530832"},{"product_id":"tomater-dop-san-marzano-400g-mutti","title":"Tomatoes DOP San Marzano 400g Mutti","description":"\u003ch2\u003eMutti San Marzano DOP Tomatoes 400g\u003c\/h2\u003e\n\u003cp\u003eMutti San Marzano DOP tomatoes are among the most sought-after tomatoes in the world, cultivated in the unique region between Rome and Naples, near the foot of Mount Vesuvius. The volcanic soil gives the tomatoes a very special taste and quality.\u003c\/p\u003e\n\u003cp\u003eSan Marzano tomatoes are characterized by their elongated shape, firm flesh, and few seeds, which provides a rich and concentrated tomato flavor. At the same time, they have a naturally low acidity level, making them perfect for sauces without needing much adjustment.\u003c\/p\u003e\n\u003cp\u003eMutti is known for its uncompromising quality, and these DOP-certified tomatoes are a natural choice for those who want to make authentic Neapolitan pizza sauce. They provide a clean, fresh, and balanced taste that elevates both pizza and pasta to a new level.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDOP-certified San Marzano tomatoes\u003c\/li\u003e\n\u003cli\u003eRich and concentrated flavor\u003c\/li\u003e\n\u003cli\u003eLow acidity\u003c\/li\u003e\n\u003cli\u003eFewer seeds and firm consistency\u003c\/li\u003e\n\u003cli\u003eGrown in volcanic soil near Vesuvius\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza sauce\u003c\/li\u003e\n\u003cli\u003ePasta sauces\u003c\/li\u003e\n\u003cli\u003eSoups and stews\u003c\/li\u003e\n\u003cli\u003eClassic Italian dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mutti","offers":[{"title":"Default Title","offer_id":42657695924322,"sku":"4339511","price":89.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/TomaterDopSanMarzano400gMutti.jpg?v=1774531645"},{"product_id":"pinsasaus-300g-mutti-pizzasaus","title":"Pizza Sauce 300g Mutti - Pizza Sauce","description":"\u003ch2\u003ePinsa Sauce 300g Mutti\u003c\/h2\u003e\n\u003cp\u003eMutti Pinsa Sauce is a flavourful pizza sauce made from sun-ripened, chopped pelati tomatoes and authentic Basilico Genovese PDO. The result is a sauce with a rich, natural taste and a coarser texture that gives a more rustic appearance to your pizza.\u003c\/p\u003e\n\u003cp\u003eThe chunky texture with distinct tomato pieces provides both a pleasant mouthfeel and an authentic Italian experience. At the same time, the basil adds a fresh and aromatic character that elevates the flavour without overpowering other ingredients.\u003c\/p\u003e\n\u003cp\u003eThe sauce is perfect for both pinsa and classic pizza, but also works excellently in pasta dishes, gratins, and oven-baked meat dishes. Ready to use straight from the jar – simple and efficient, without compromising on quality.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade from sun-ripened pelati tomatoes\u003c\/li\u003e\n\u003cli\u003eWith authentic Basilico Genovese PDO\u003c\/li\u003e\n\u003cli\u003eRich and natural tomato flavour\u003c\/li\u003e\n\u003cli\u003eCoarse and chunky texture\u003c\/li\u003e\n\u003cli\u003eFresh basil aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePinsa and pizza\u003c\/li\u003e\n\u003cli\u003ePasta dishes\u003c\/li\u003e\n\u003cli\u003eOven dishes and gratins\u003c\/li\u003e\n\u003cli\u003eMeat dishes with a tomato base\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mutti","offers":[{"title":"Default Title","offer_id":42657697890402,"sku":"6727945","price":45.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/MuttiPinsasaus300gItalienskPizzasaus.jpg?v=1774532143"},{"product_id":"caputo-pizzagjaer-torrgjaer-100-g","title":"Caputo Pizza Yeast Dry Yeast 100 g","description":"\u003ch2\u003eCaputo Pizza Yeast Dry Yeast 100 g\u003c\/h2\u003e\n\u003cp\u003eCaputo Pizza Yeast is a high-quality Italian dry yeast specifically developed for pizza dough and other baked goods. The yeast is made from natural brewer's yeast and enriched with a specially developed sugar blend from beetroot and sugarcane, ensuring a smooth and reliable fermentation process.\u003c\/p\u003e\n\u003cp\u003eThis dry yeast is highly effective and requires only 1\/3 of the amount compared to fresh yeast, making it both economical and easy to use. It can be added directly to the flour without dissolving in water first.\u003c\/p\u003e\n\u003cp\u003eThe result is a dough that rises evenly, producing light, airy, and flavorful baked goods, whether you are making pizza, focaccia, or other yeast dough.\u003c\/p\u003e\n\u003cp\u003eCaputo is known for its uncompromising quality, and this yeast is developed to work optimally with their pizza flour – perfect for those who want authentic results at home.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-quality Italian dry yeast\u003c\/li\u003e\n\u003cli\u003eProvides even and stable rising\u003c\/li\u003e\n\u003cli\u003eOnly 1\/3 the amount compared to fresh yeast\u003c\/li\u003e\n\u003cli\u003eCan be used directly in the flour mixture\u003c\/li\u003e\n\u003cli\u003eProduces light and airy baked goods\u003c\/li\u003e\n\u003cli\u003eNaturally based on brewer's yeast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eBread and baked goods\u003c\/li\u003e\n\u003cli\u003eAll types of yeast dough\u003c\/li\u003e\n\u003cli\u003eStorage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStore in the refrigerator after opening\u003c\/strong\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657748123746,"sku":"5507827","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoPizzagjaerTorrgjaer100g.jpg?v=1774533051"},{"product_id":"storfe-t-bone-sashi-diamond-500g-stykke","title":"Beef T-Bone Sashi Diamond 500g piece","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSashi Diamond T-Bone 500g\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTriple Winner World Steak Challenge !\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"348\" data-start=\"123\"\u003eSashi T-bone combines two of the most popular cuts of beef: tender fillet on one side of the bone and juicy sirloin on the other. This is an impressive steak with power, character, and a true steakhouse feel.\u003c\/p\u003e\n\u003ch2 data-end=\"376\" data-start=\"355\" data-section-id=\"2bl10h\"\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp data-end=\"578\" data-start=\"378\"\u003eSashi is an internationally award-winning meat brand known for its high quality and careful selection of cattle from Europe. Only animals with the right fat marbling and flavour profile are chosen. This results in a T-bone with:\u003c\/p\u003e\n\u003cul data-end=\"725\" data-start=\"580\"\u003e\n\u003cli data-end=\"613\" data-start=\"580\" data-section-id=\"1ixu4s0\"\u003eGood intramuscular marbling\u003c\/li\u003e\n\u003cli data-end=\"644\" data-start=\"614\" data-section-id=\"1bp4xhv\"\u003eJuicy and flavorful texture\u003c\/li\u003e\n\u003cli data-end=\"674\" data-start=\"645\" data-section-id=\"3h1pmr\"\u003eConsistent quality and tenderness\u003c\/li\u003e\n\u003cli data-end=\"725\" data-start=\"675\" data-section-id=\"go9nv8\"\u003eElegant meat character that tolerates simple seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"745\" data-start=\"732\" data-section-id=\"yr1ekv\"\u003eAbout the Meat\u003c\/h2\u003e\n\u003cp data-end=\"990\" data-start=\"747\"\u003eThe T-bone is one of the most iconic steak cuts from the loin. The strong bone contributes extra flavour and gives the meat a juicy and rustic character. This steak is perfect when you want to serve something special – without complicated preparation.\u003c\/p\u003e\n\u003ch2 data-end=\"1012\" data-start=\"997\" data-section-id=\"1g7zuj2\"\u003ePreparation\u003c\/h2\u003e\n\u003cp data-end=\"1137\" data-start=\"1014\"\u003eThe T-bone contains two different muscles that react differently to heat. For best results, the steak should be heated controlled.\u003c\/p\u003e\n\u003ch3 data-end=\"1160\" data-start=\"1139\" data-section-id=\"ribfw4\"\u003eRecommended Methods\u003c\/h3\u003e\n\u003cul data-end=\"1379\" data-start=\"1162\"\u003e\n\u003cli data-end=\"1235\" data-start=\"1162\" data-section-id=\"181ziim\"\u003eGrill (recommended): Sear over high heat and then cook indirectly\u003c\/li\u003e\n\u003cli data-end=\"1304\" data-start=\"1236\" data-section-id=\"etp17i\"\u003ePan + oven: Brown in a pan with butter and herbs, then finish in the oven at 160 °C\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1305\" data-section-id=\"m4skf0\"\u003eReverse sear: Start low for even temperature, finish on high heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1401\" data-start=\"1381\" data-section-id=\"x9gjqq\"\u003eCore Temperature\u003c\/h3\u003e\n\u003cul data-end=\"1449\" data-start=\"1403\"\u003e\n\u003cli data-end=\"1428\" data-start=\"1403\" data-section-id=\"15uannt\"\u003eMedium rare: 54–56 °C\u003c\/li\u003e\n\u003cli data-end=\"1449\" data-start=\"1429\" data-section-id=\"1f1cr9g\"\u003eMedium: 58–60 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1553\" data-start=\"1451\"\u003eRest for 5–7 minutes before serving. Feel free to salt before and after cooking for an extra good crust and flavour.\u003c\/p\u003e\n\u003ch2 data-end=\"1580\" data-start=\"1560\" data-section-id=\"ai7ek1\"\u003eServing Suggestions\u003c\/h2\u003e\n\u003cul data-end=\"1690\" data-start=\"1582\"\u003e\n\u003cli data-end=\"1621\" data-start=\"1582\" data-section-id=\"1x8bo2o\"\u003eGarlic butter and grilled vegetables\u003c\/li\u003e\n\u003cli data-end=\"1653\" data-start=\"1622\" data-section-id=\"1gdcw9x\"\u003eSteak frites with peppercorn sauce\u003c\/li\u003e\n\u003cli data-end=\"1690\" data-start=\"1654\" data-section-id=\"19z9mtu\"\u003eThyme, shallots, and red wine jus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1720\" data-start=\"1697\" data-section-id=\"1996r5c\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp data-end=\"1820\" data-start=\"1722\"\u003e\u003cstrong data-end=\"1763\" data-start=\"1722\"\u003eHow many people does 500g serve?\u003c\/strong\u003e\u003cbr data-end=\"1766\" data-start=\"1763\"\u003eA generous portion for one or perfect to share between two.\u003c\/p\u003e\n\u003cp data-end=\"1934\" data-start=\"1822\"\u003e\u003cstrong data-end=\"1861\" data-start=\"1822\"\u003eWhat distinguishes Porterhouse from T-bone?\u003c\/strong\u003e\u003cbr data-end=\"1864\" data-start=\"1861\"\u003ePorterhouse has a larger proportion of fillet than T-bone, otherwise they are similar.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2104\" data-start=\"1936\"\u003e\u003cstrong data-end=\"1988\" data-start=\"1936\"\u003eShould I cut the meat from the bone before serving?\u003c\/strong\u003e\u003cbr data-end=\"1991\" data-start=\"1988\"\u003eYes, for even serving, you can cut the meat off and slice it before returning it to the bone for serving.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42660695834722,"sku":"WFG05","price":429.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/sashitbone.png?v=1774618203"},{"product_id":"iberico-pluma-spania","title":"Iberico Pluma Spain - NOK 680 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"65\" data-end=\"89\"\u003eIbérico Pluma Spain\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"91\" data-end=\"126\"\u003eIncredibly tender and wonderfully marbled\u003c\/p\u003e\n\u003cp data-start=\"128\" data-end=\"272\"\u003eIbérico is the pig's answer to Wagyu – extremely marbled, incredibly juicy, and with a depth of flavour that distinctly sets it apart from all other pork.\u003c\/p\u003e\n\u003cp data-start=\"274\" data-end=\"296\"\u003e\u003cstrong data-start=\"274\" data-end=\"296\"\u003eOrigin and quality\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"298\" data-end=\"538\"\u003eThe free-range Ibérico pigs are known for their ability to find the best natural food, largely subsisting on acorns – often as much as 11–15 kg per day. This gives the meat a characteristic nutty aroma and a completely unique fat structure.\u003c\/p\u003e\n\u003cp data-start=\"540\" data-end=\"700\"\u003eThe most distinctive feature of Ibérico is the pig's ability to develop intramuscular fat. The result is meat with an exceptional combination of juiciness, tenderness, and flavour.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"798\"\u003eThe animals are not slaughtered until after at least one year, and Ibérico is considered a protected culinary treasure in Spain.\u003c\/p\u003e\n\u003cp data-start=\"800\" data-end=\"817\"\u003e\u003cstrong data-start=\"800\" data-end=\"817\"\u003eWhat is pluma?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"819\" data-end=\"912\"\u003ePluma is located on the outside of the loin and is one of the most sought-after cuts on the Ibérico pig.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1060\"\u003eThe cut is flat and even in shape, richly marbled, and extremely tender. This is a cut that delivers every time – in short, a sure winner.\u003c\/p\u003e\n\u003cp data-start=\"1062\" data-end=\"1078\"\u003e\u003cstrong data-start=\"1062\" data-end=\"1078\"\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1080\" data-end=\"1145\"\u003ePluma is easy to succeed with and should be cooked quickly over high heat.\u003c\/p\u003e\n\u003cp data-start=\"1147\" data-end=\"1241\"\u003eGrill or fry over high heat, searing quickly on both sides, and serve pink to light medium.\u003c\/p\u003e\n\u003cp data-start=\"1243\" data-end=\"1255\"\u003e\u003cstrong data-start=\"1243\" data-end=\"1255\"\u003eSeasoning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1257\" data-end=\"1388\"\u003eSalt is often more than enough, but pepper can be added as desired. The meat has so much flavour of its own that it doesn't need elaborate seasoning.\u003c\/p\u003e\n\u003cp data-start=\"1390\" data-end=\"1411\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1411\"\u003eServing suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1413\" data-end=\"1546\"\u003eIbérico pluma pairs perfectly with simple vegetables, potatoes or salad, preferably served with chimichurri, fresh herbs or good butter.\u003c\/p\u003e\n\u003cp data-start=\"1548\" data-end=\"1567\"\u003e\u003cstrong data-start=\"1548\" data-end=\"1567\"\u003eIn short\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1569\" data-end=\"1713\"\u003eThis is meat for those who want to experience something completely different from ordinary pork – with more flavour, more juiciness, and a truly unique texture. A true experience.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42705147461730,"sku":"WFG03","price":0.68,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/pluma.png?v=1774447229"},{"product_id":"storfe-brisket-okologisk-2-5kg-roroskjott","title":"Beef Brisket Organic Røroskjøtt - NOK 350 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eBeef Brisket Organic Røroskjøtt\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTwo pieces totaling approx. 6-7kg per package.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"347\" data-start=\"107\"\u003eBeef brisket from Røroskjøtt is a substantial cut of meat with deep roots in Norwegian nature and tradition. This is organic beef from the Røros region, where animal welfare, natural feed, and slow growth yield raw ingredients with distinct character and quality.\u003c\/p\u003e\n\u003cp data-end=\"563\" data-start=\"349\"\u003eBrisket is a classic cut for low \u0026amp; slow preparation, and is particularly well-suited for BBQ, smoking, and slow roasting. With proper treatment, you'll achieve a juicy and tender result with rich flavor and good texture.\u003c\/p\u003e\n\u003cp data-end=\"779\" data-start=\"565\"\u003eThe meat is aged for a minimum of 21 days before freezing, which improves tenderness and further develops the flavor. This provides a great starting point whether you're making traditional brisket in a smoker, oven, or on the grill.\u003c\/p\u003e\n\u003cp data-end=\"876\" data-start=\"781\"\u003eA natural choice for those who want raw ingredients with origin, quality, and taste – without shortcuts.\u003c\/p\u003e\n\u003cp data-end=\"876\" data-start=\"781\"\u003eCan be purchased in our store in Trondheim.\u003c\/p\u003e\n\u003ch2 data-end=\"218\" data-start=\"177\"\u003e\u003cstrong data-end=\"218\" data-start=\"177\"\u003ePreparing brisket (low \u0026amp; slow):\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2204\" data-start=\"220\"\u003e\n\u003cli data-end=\"454\" data-start=\"220\" data-section-id=\"tum0i6\"\u003e\n\u003cstrong data-end=\"237\" data-start=\"222\"\u003eTemperature:\u003c\/strong\u003e\u003cbr data-end=\"240\" data-start=\"237\"\u003eCook brisket at a low temperature, typically 110–130 °C, with indirect heat. This applies to smokers, grills, and ovens alike. A consistent and stable temperature is more important than high heat – this is a cut of meat that needs time.\u003c\/li\u003e\n\u003cli data-end=\"700\" data-start=\"456\" data-section-id=\"glgta8\"\u003e\n\u003cstrong data-end=\"475\" data-start=\"458\"\u003ePreparation:\u003c\/strong\u003e\u003cbr data-end=\"478\" data-start=\"475\"\u003eTrim off excess fat, but feel free to leave a thin layer on top to protect the meat during cooking. Season with a simple rub, preferably salt and coarse-ground pepper, so that the meat's natural flavor remains in focus.\u003c\/li\u003e\n\u003cli data-end=\"920\" data-start=\"702\" data-section-id=\"14l20f9\"\u003e\n\u003cstrong data-end=\"739\" data-start=\"704\"\u003eSmoke (optional, but recommended):\u003c\/strong\u003e\u003cbr data-end=\"742\" data-start=\"739\"\u003eWhen using a smoker or grill, you can add smoke from, for example, oak or hickory. This gives the brisket its characteristic BBQ flavor and helps build a good bark.\u003c\/li\u003e\n\u003cli data-end=\"1185\" data-start=\"922\" data-section-id=\"6mf7vw\"\u003e\n\u003cstrong data-end=\"956\" data-start=\"924\"\u003eCooking time (adapted for 2.5 kg):\u003c\/strong\u003e\u003cbr data-end=\"959\" data-start=\"956\"\u003eFor a brisket of approximately 2.5 kg, the total cooking time will typically be around 5–8 hours. Smaller briskets cook faster than large \"packer briskets,\" so it's important to monitor it throughout and not rely solely on the clock.\u003c\/li\u003e\n\u003cli data-end=\"1573\" data-start=\"1187\" data-section-id=\"eno36j\"\u003e\n\u003cstrong data-end=\"1216\" data-start=\"1189\"\u003eThe stall and butcher paper:\u003c\/strong\u003e\u003cbr data-end=\"1219\" data-start=\"1216\"\u003eAround 65–75 °C, the meat will often encounter what is called \"the stall,\" where the temperature stops rising. At this point, the brisket can be wrapped in \u003ca href=\"\/en\/products\/bbq-butcher-paper-5-3m\" title=\"butcher paper\"\u003ebutcher paper\u003c\/a\u003e. This helps preserve moisture while maintaining a good, firm bark. Compared to aluminum foil, butcher paper gives a better final result, as the surface does not get steamed.\u003c\/li\u003e\n\u003cli data-end=\"1825\" data-start=\"1575\" data-section-id=\"15qo5q2\"\u003e\n\u003cstrong data-end=\"1608\" data-start=\"1577\"\u003eInternal temperature and tenderness:\u003c\/strong\u003e\u003cbr data-end=\"1611\" data-start=\"1608\"\u003eBrisket is usually done at an internal temperature of about 90–95 °C, but the most important thing is that the meat feels tender. Feel free to use a temperature probe or knife – when it slides in easily without resistance, the brisket is ready.\u003c\/li\u003e\n\u003cli data-end=\"2027\" data-start=\"1827\" data-section-id=\"l7p8ui\"\u003e\n\u003cstrong data-end=\"1842\" data-start=\"1829\"\u003eResting time:\u003c\/strong\u003e\u003cbr data-end=\"1845\" data-start=\"1842\"\u003eLet the brisket rest for at least 45–60 minutes, preferably longer. Wrap it and keep it warm during the resting period. This allows the meat juices to redistribute evenly, resulting in a juicier outcome.\u003c\/li\u003e\n\u003cli data-end=\"2204\" data-start=\"2029\" data-section-id=\"1baxjxg\"\u003e\n\u003cstrong data-end=\"2047\" data-start=\"2031\"\u003eCarving:\u003c\/strong\u003e\u003cbr data-end=\"2050\" data-start=\"2047\"\u003eAlways carve the brisket against the grain. This is crucial for achieving a tender and good result, especially for smaller briskets that can be somewhat leaner.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Røroskjøtt","offers":[{"title":"Default Title","offer_id":42745853149282,"sku":"3329158","price":0.35,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/brisket-roroskjott_e4a41dc2-5425-4495-81b1-d652a71e32cb.png?v=1776348165"},{"product_id":"storfe-picanha-grainfed-argentina","title":"Beef Picanha Grainfed Argentina - NOK 550 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003ePicanha Grainfed Argentina\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"219\" data-end=\"255\"\u003eJuicy, flavorful and full of character. Approx. 1.5kg per piece.\u003c\/p\u003e\n\u003cp data-start=\"257\" data-end=\"538\"\u003ePicanha is a true barbecue favorite – known for its rich flavor, natural tenderness, and the characteristic fat cap that gives the meat a truly special juiciness. When the fat layer melts during cooking, the flavor seeps into the meat, resulting in a dish that is both robust and balanced.\u003c\/p\u003e\n\u003cp data-start=\"540\" data-end=\"696\"\u003eThis cut of meat truly shines over an open flame or with good heat in a pan – with a distinct meaty flavor and a crispy, flavorful fat edge.\u003c\/p\u003e\n\u003ch2 data-section-id=\"2bl10h\" data-start=\"703\" data-end=\"724\"\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp data-start=\"726\" data-end=\"915\"\u003ePicanha is located on the hindquarter of the animal and has a unique structure that combines tenderness with a good meaty flavor. This variant comes from Argentinian Angus, known for consistent quality and fine marbling.\u003c\/p\u003e\n\u003cp data-start=\"917\" data-end=\"1132\"\u003eThe animals are corn-fed for a minimum of 150 days before slaughter, which gives the meat extra juiciness, richness, and a rounder flavor profile. The fat cap protects the meat during cooking and contributes to a particularly juicy end result.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1g7zuj2\" data-start=\"1423\" data-end=\"1438\"\u003ePreparing Picanha\u003c\/h2\u003e\n\u003cp data-start=\"1440\" data-end=\"1546\"\u003ePicanha yields the best results when cooked controllably, with a low temperature first and high heat at the end.\u003c\/p\u003e\n\u003cp data-start=\"1548\" data-end=\"1566\"\u003e\u003cstrong data-start=\"1548\" data-end=\"1566\"\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1568\" data-end=\"1762\"\u003e\n\u003cli data-section-id=\"11wcg9n\" data-start=\"1568\" data-end=\"1627\"\u003eTake the meat out of the refrigerator 1–2 hours before cooking\u003c\/li\u003e\n\u003cli data-section-id=\"1vzvyv3\" data-start=\"1628\" data-end=\"1690\"\u003ePat the meat dry and season with salt (and pepper, if desired)\u003c\/li\u003e\n\u003cli data-section-id=\"mw6v1\" data-start=\"1691\" data-end=\"1762\"\u003eScore a light crosshatch pattern in the fat cap, without cutting into the meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1764\" data-end=\"1792\"\u003e\u003cstrong data-start=\"1764\" data-end=\"1792\"\u003eStep 1 – low temperature:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1793\" data-end=\"1927\"\u003e\n\u003cli data-section-id=\"1xmrltu\" data-start=\"1793\" data-end=\"1851\"\u003ePlace the whole picanha in the oven or indirect zone on the grill, fat side up\u003c\/li\u003e\n\u003cli data-section-id=\"1mxkbda\" data-start=\"1852\" data-end=\"1881\"\u003eTemperature: approx. 90–110 °C (194–230 °F)\u003c\/li\u003e\n\u003cli data-section-id=\"1h1jgwo\" data-start=\"1882\" data-end=\"1927\"\u003eCook until the internal temperature reaches approx. 42–45 °C (107–113 °F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1929\" data-end=\"1939\"\u003e\u003cstrong data-start=\"1929\" data-end=\"1939\"\u003eRest:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1940\" data-end=\"1977\"\u003e\n\u003cli data-section-id=\"jqscg0\" data-start=\"1940\" data-end=\"1977\"\u003eLet the meat rest for 15-20 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1979\" data-end=\"2002\"\u003e\u003cstrong data-start=\"1979\" data-end=\"2002\"\u003eStep 2 – high heat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2003\" data-end=\"2152\"\u003e\n\u003cli data-section-id=\"17vgrth\" data-start=\"2003\" data-end=\"2041\"\u003eSlice into thick steaks (against the grain)\u003c\/li\u003e\n\u003cli data-section-id=\"1eo99wl\" data-start=\"2042\" data-end=\"2092\"\u003eGrill or sear on high heat for quick browning\u003c\/li\u003e\n\u003cli data-section-id=\"1yfr20b\" data-start=\"2093\" data-end=\"2152\"\u003eStart with the fat cap down to get a crispy surface\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2154\" data-end=\"2182\"\u003e\u003cstrong data-start=\"2154\" data-end=\"2182\"\u003eFinished internal temperature:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2183\" data-end=\"2237\"\u003e\n\u003cli data-section-id=\"1arqkpx\" data-start=\"2183\" data-end=\"2212\"\u003eMedium rare: approx. 54–56 °C (129–133 °F)\u003c\/li\u003e\n\u003cli data-section-id=\"1hrgfxk\" data-start=\"2213\" data-end=\"2237\"\u003eMedium: approx. 58–60 °C (136–140 °F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1e15doz\" data-start=\"2244\" data-end=\"2255\"\u003eSeasoning\u003c\/h3\u003e\n\u003cp data-start=\"2257\" data-end=\"2282\"\u003eSalt is often more than enough.\u003c\/p\u003e\n\u003cp data-start=\"2284\" data-end=\"2377\"\u003eThe meat has a lot of its own flavor but can also handle a simple rub if you want a little extra character.\u003c\/p\u003e\n\u003ch3 data-section-id=\"ai7ek1\" data-start=\"2384\" data-end=\"2404\"\u003eServing Suggestions\u003c\/h3\u003e\n\u003cp data-start=\"2406\" data-end=\"2578\"\u003ePicanha pairs perfectly with grilled vegetables, potatoes, or a fresh salad, preferably served with chimichurri, herb butter, or a tangy dressing that balances the fat and flavor.\u003c\/p\u003e\n\u003ch3 data-section-id=\"nfjlfx\" data-start=\"2585\" data-end=\"2603\"\u003eIn short\u003c\/h3\u003e\n\u003cp data-start=\"2605\" data-end=\"2790\"\u003eThis is a cut of meat for those who want maximum flavor and juiciness – with a perfect balance of meat and fat. A classic on the grill, and a sure winner for any meat lover.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42853287690338,"sku":"WFG07","price":0.55,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/picanha_kjott.png?v=1777878153"},{"product_id":"como-mexico-barbacoa-300g","title":"Como Mexico Barbacoa 300 g | Mexican Taco Meat","description":"\u003ch2\u003eComo Mexico Barbacoa 300g\u003c\/h2\u003e\u003cp\u003eComo Mexico Barbacoa is slow-cooked beef with delicious Mexican spices, made for those who want a more authentic taste in their tacos. The meat is tender, flavorful, and ready to be used in a variety of Mexican dishes.\u003c\/p\u003e\u003cp\u003eBarbacoa is perfect as a filling for tacos, enchiladas, flautas, tostadas, and tortas. Heat it up and serve with good tortillas, salsa, lime, cilantro, and desired accompaniments for an easy and flavorful dinner.\u003c\/p\u003e\u003cp\u003eComo Mexico started in 2012 when Lety Rodriguez moved to Norway with her grandmother's tortilla recipe. Together with her husband Eirik Myklebust, she has built on the desire to offer authentic Mexican products in Norway. The goal is to elevate Friday taco night with genuine ingredients, fresh tortillas, salsas, and flavorful taco meat.\u003c\/p\u003e\u003cp\u003eThe product is produced in Norway by Como Mexico and delivered in a 300g package.\u003c\/p\u003e\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTender slow-cooked beef\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMexican spice notes\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRich and rounded meat flavor\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePerfect for authentic tacos and Tex-Mex\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUses\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTacos\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eEnchiladas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFlautas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTostadas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTortas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBurritos and bowls\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Como Mexico","offers":[{"title":"Default Title","offer_id":42952091304034,"sku":"32054","price":109.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_32054_default_1.webp?v=1779265577"},{"product_id":"ask-nduja-100g","title":"Ask Nduja 100g Salami with Chili","description":"\u003ch2\u003eAsk Nduja 100 g | Spreadable Salami with Chili\u003c\/h2\u003e\u003cp\u003eAsk Nduja is a spreadable salami with a strong flavor and distinct chili kick. The inspiration comes from Calabria in Southern Italy, where nduja is known as an intense, soft, and flavorful salami packed with chili.\u003c\/p\u003e\u003cp\u003eThis version from Ask is made in Norway and offers a lot of flavor in a small jar. Its soft consistency makes it easy to use as a topping, seasoning, or base in hot dishes. On pizza, it melts easily, providing both heat, depth, and richness. It's also fantastic on grilled sourdough bread, in pasta, in sauces, or as an extra flavor in seafood dishes.\u003c\/p\u003e\u003cp\u003eTry it in a sofrito with onion, bell pepper, and garlic, before adding white wine and large raw shrimp. The result is a simple, yet incredibly flavorful dish with both warmth and depth.\u003c\/p\u003e\u003cp\u003eAsk Spekehus is located at Ask farm near Nordmarka, where Anne Marte and Kristoffer Evang started cured meat production in 2013. With roots in organic farming and a desire to create better cured meats, Ask has evolved from a small storehouse into a modern cured sausage factory focusing on quality, craftsmanship, and excellent ingredients.\u003c\/p\u003e\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStrong and spicy flavor\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDistinct chili kick\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRich cured meat character\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSoft and spreadable consistency\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eInspired by classic Calabrian nduja\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUses\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePizza\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrilled sourdough bread\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePasta and tomato sauces\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSeafood and gambas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSofrito and stews\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTapas and small dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ask","offers":[{"title":"Default Title","offer_id":42952098840674,"sku":"22187","price":69.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_22187_default_1.webp?v=1779265944"},{"product_id":"don-antonio-sugo-per-pizza-250-ml-ekte-italiensk-pizzasaus","title":"Don Antonio Sugo per Pizza 250 ml | Authentic Italian Pizza Sauce","description":"\u003ch2\u003eDon Antonio Sugo per Pizza 250 ml | Authentic Italian Pizza Sauce\u003c\/h2\u003e\n\u003cp\u003eDon Antonio Sugo per Pizza is a ready-made pizza sauce designed for those who want an authentic Italian taste without extra effort. The sauce is ready to use and perfect as a base for homemade pizza, pinsa, or focaccia.\u003c\/p\u003e\n\u003cp\u003eCasina Rossa makes its sauces based on family recipes and traditional Italian processing. The raw ingredients are handled gently to preserve their natural flavour, resulting in a sauce with a pure tomato character, good body, and balanced taste.\u003c\/p\u003e\n\u003cp\u003eThe sauce comes in a convenient 250 ml glass bottle and is easy to spread directly on the pizza base before adding toppings. It can also be used as a base in tomato sauces, for bruschetta, or as a flavourful dip.\u003c\/p\u003e\n\u003cp\u003eCasina Rossa is located in Abruzzo, in the area around Roccascalegna, not far from the Adriatic Sea. Here, the producer is run by Nicola De Laurentiis and Paola, who have built up a range of Italian artisan products where taste, quality, and design go hand in hand.\u003c\/p\u003e\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eRich tomato flavour\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eAuthentic Italian character\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eRound and balanced taste\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003ePerfect as a pizza base\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eReady to use\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003ePizza\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003ePinsa\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eFocaccia\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eBruschetta\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eTomato sauces\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eDip and snacks\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Casina Rossa","offers":[{"title":"Default Title","offer_id":42952107032674,"sku":"40535","price":59.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_40535_default_1.webp?v=1779266695"},{"product_id":"steakhouse-burger-180g-6-stk-trondheim-slaktehus","title":"Steakhouse Burger 180g – 6 pcs (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cstrong\u003eSteakhouse Burger 180g – Box of 6 burgers\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\u003cp data-end=\"405\" data-start=\"218\"\u003eThis is the burger for those who want to take their grilling to the next level. Steakhouse burgers from Trondheim Slaktehus made from premium beef.\u003c\/p\u003e\n\u003cp data-end=\"747\" data-start=\"573\"\u003eThe burgers are coarsely ground and hand-formed, giving them a juicy and textured consistency that holds up perfectly on the grill. This is the burger you serve when you want to impress.\u003c\/p\u003e\n\u003ch3 data-end=\"885\" data-start=\"749\"\u003ePreparation:\u003c\/h3\u003e\n\u003cp data-end=\"885\" data-start=\"749\"\u003eGrill over high heat for a good sear, then finish cooking to the desired internal temperature.\u003cbr data-end=\"852\" data-start=\"849\"\u003eRecommended medium to medium-well.\u003c\/p\u003e\n\u003ch3 data-end=\"903\" data-start=\"887\"\u003ePerfect for:\u003c\/h3\u003e\n\u003cul data-end=\"1036\" data-start=\"904\"\u003e\n\n\u003cli data-end=\"950\" data-start=\"904\" data-section-id=\"1edwwq5\"\u003e\n\n\u003cp data-end=\"950\" data-start=\"906\"\u003eClassic burgers with a real focus on the meat\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-end=\"992\" data-start=\"951\" data-section-id=\"rhcjbc\"\u003e\n\n\u003cp data-end=\"992\" data-start=\"953\"\u003eBBQ nights where the ingredients should shine\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-end=\"1036\" data-start=\"993\" data-section-id=\"amye8r\"\u003e\n\n\u003cp data-end=\"1036\" data-start=\"995\"\u003eThose who are tired of standard supermarket burgers\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42967467458658,"sku":"TRSL05","price":259.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Saftigeburgerpattyerpaskjaerefjol_99433f8e-d739-4a54-b8c3-469f1d906427.png?v=1779878609"},{"product_id":"storfe-short-ribs-black-angus-irland","title":"Beef Short Ribs Angus - Ireland - NOK 250 per kg","description":"\u003ch1\u003e\u003cspan\u003eAngus Short Ribs from Ireland – approx. 3.5 kg\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eShort ribs are one of the most sought-after cuts for BBQ and slow roasting. These substantial and meaty ribs come from Irish Angus cattle and are perfect for those who desire juicy, flavorful meat with true low \u0026amp; slow potential.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe meat has fine natural marbling and a high content of connective tissue which gradually breaks down during cooking. The result is tender and juicy meat with a deep beef flavor profile and a rich texture that almost melts in your mouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe cattle are raised on Ireland's green pastures, where the mild climate and long grazing season contribute to very high-quality meat. Irish Angus is known worldwide for its excellent marbling, pure flavor, and consistent quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOrigin and Quality\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese short ribs come from Angus cattle raised on natural pastures in Ireland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe meat is characterized by:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\n\u003cli\u003e\u003cspan\u003eFine and natural marbling\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eRich and full beef flavor profile\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eGood structure and juiciness\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePerfectly suited for low \u0026amp; slow preparation\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach package contains two racks with a total weight of approximately 3.5 kg.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eShort ribs are made for low temperature over a long time. Fat and connective tissue gradually break down during cooking, giving the characteristic tenderness and juiciness that makes this cut so popular among BBQ enthusiasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSmoker and Grill\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor authentic BBQ, cooking on a smoker or grill with indirect heat at 110–120 °C for 6–8 hours is recommended. Oak or hickory is particularly well-suited for beef and enhances the natural meat flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOven\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eShort ribs also work very well in the oven. Cook at approximately 140 °C for 4–5 hours, preferably with broth, beer, or red wine in the pan under foil.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eBraising\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSlow-cooked in a pot with broth, beer, or wine yields a fantastically tender result with a deep and complex flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSous Vide\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor maximum control, short ribs can be cooked sous vide at 82 °C for 10–12 hours. Finish with high heat on the grill or in a frying pan for a caramelized surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCore Temperature\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor a classic BBQ result, a core temperature of approximately 94–98 °C is recommended. However, the most important thing is that the meat feels tender when you poke it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eServing Suggestions\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eShort ribs pair perfectly with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\n\u003cli\u003e\u003cspan\u003eMashed potatoes and red wine sauce\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eColeslaw and BBQ sauce\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eOven-baked root vegetables\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eCornbread and pickles\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is a fantastic cut of meat for those who want to take their BBQ experience to the next level. With the right preparation, you will be rewarded with juicy, tender, and flavorful beef that will impress both family and guests.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFeatures\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-spread=\"false\"\u003e\n\n\u003cli\u003e\u003cspan\u003eAngus Short Ribs from Ireland\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eApprox. 3.5 kg per pack\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eTwo racks per pack\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eNaturally marbled meat with rich beef flavor\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePerfect for smoker, grill, oven, and sous vide\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eIdeal for low \u0026amp; slow BBQ\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eTender and juicy result with slow roasting\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42973416587362,"sku":"WFG08","price":0.25,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/shortribs.jpg?v=1780057226"}],"url":"https:\/\/brewshop.no\/en\/collections\/ingredienser-til-bbq-og-pizza.oembed","provider":"Brewshop","version":"1.0","type":"link"}