Bacallaneries Rafols , S.L. Poligono Industrial Matas, Nave H. 08780 Palleja ( Barcelona) SPAIN
COD LOIN CENTER Code: MC
SHREDDED Code: EX
COD LOIN PORTION Code: LV
COD TAPAS Code: TAPS
CODFISH FRITTERS Code: BU
BELLY Code: P
PIL – PIL PORTION Code: PIL
CODFISH TRIPE Code: TR
CODFISH JOWLS Code: CO
SUPER COD PORTION Code: MO
Description Portions of approximately 200/230g (26 portions/box) or  160/180g (MO-P)  (32 portions/box) from the morro extra, desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Vacuum-packed in bags of two portions.
RECIPES
LAMINATED CARPACCIO Code: CAR
Description Obtained from the thickest pieces of the morro extra which are desalted and finely laminated. Use Leave to thaw in the refrigerator, inside the bag. Dry and ready to use. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 3 kg (approximately). Vacuum-packed in 9 envelopes of 340 g.
RECIPES
COD LOIN PORTION Code: LV
Description Description: From the central part of the extra loin, cut into portions of approx. 200/230 g  (26 portions/box) or  140/170 g. (LV-P)    (32 portions/box). Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Vacuum-packed in bags of two portions.
RECIPES
COD TAPAS Code: TAPS
Special for Skewers, tapas, tasting menu, fried... Description Pieces of 40 g obtained from the our product “Pil-Pil Portion”. Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation  At -18ºC. Frozen product (unglazed). Format 4 kg/box app. (4 bags  of 1 kg ea V.P.) (25 pcs./bag).
RECIPES
COD LOIN CENTER Code: MC
Description Carefully selected pieces from the thickest central part of the Morro Extra. Pieces of about  800/1200 g. Boneless and desalted. Use Leave to thaw in the refrigerator, inside the bag. Cut into pieces and place into cold water, change the water until the desired salt concentration is reached. Dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Each piece is individually  vacuum- packed.
RECIPES
WHOLE COD LOIN Code: M
Description Obtained from the biggest Codfish. Pieces of about 1.4/1.7 kg each. Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Cut into pieces and place into cold water, change the water until the desired salt concentration is reached. Dry and ready to cook. Conservation  At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Each piece individually vacuum- packed.
RECIPES
WHOLE COD LOIN Code: M
SHREDDED Code: EX
Description Selection of desalted Codfish pieces, boneless and very tender. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to use. Conservation  At -18ºC. Frozen product (unglazed). Format Boxes of 4 kg. Vacuum-packed in envelopes of 1 kg.
RECIPES
CODFISH FRITTERS Code BU
Description Home-made dough ready to fry. Prepared with more than 70% of desalted codfish, milk, wheat flour, pasteurized egg, butter and parsley. Preservatives free. Use Leave to thaw in the refrigerator. Stir the dough. Fry small amounts of dough (a teaspoonful) in very hot oil (180ºC). Once fried, drain on kitchen paper and serve hot. Conservation At -18ºC. Frozen product. Format Pots of 1 kg. Boxes of 6 pots.
RECIPES
BELLY Code: P
Description Belly or sides. These are the lateral parts of the Codfish. Pieces of about 400 g (Vacuum-packed. 2 pieces/bag 10 pieces/Box) or in portions of also: 100 g MENU – Code:  MN  (Vacuum-packed. 9 portions /bag.  45 portions/Box). Desalted and boneless Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 4 kg (approx.). Vacuum-packed.
RECIPES
PIL – PIL PORTION Code PIL
Description Portions of about  200/230 g obtained from the end part of the loin or back. Specially for Pil-Pil preparation. Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approx.). Vacuum-packed in a bag of 2 portions.
RECIPES
CODFISH TRIPE Code: TR
Description Desalted codfishtripe. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 3.5 kg. Packed in envelopes of 700 g.
RECIPES
CODFISH JOWLS Code: CO
Description Desalted codfish jowls. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 3.5 kg. Packed in envelopes of 700 g.
RECIPES
Bacallaneries Rafols , S.L. Poligono Industrial Matas, Nave H. 08780 Palleja ( Barcelona) SPAIN
COD LOIN CENTER Code: MC
SHREDDED Code: EX
COD LOIN PORTION Code: LV
COD TAPAS Code: TAPS
CODFISH FRITTERS Code: BU
BELLY Code: P
PIL – PIL PORTION Code: PIL
CODFISH TRIPE Code: TR
CODFISH JOWLS Code: CO
SUPER COD PORTION Code: MO
Description Portions of approximately 200/230g (26 portions/box) or  160/180g (MO-P)  (32 portions/box) from the morro extra, desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Vacuum-packed in bags of two portions.
RECIPES
RECIPES
Description Obtained from the thickest pieces of the morro extra which are desalted and finely laminated. Use Leave to thaw in the refrigerator, inside the bag. Dry and ready to use. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 3 kg (approximately). Vacuum-packed in 9 envelopes of 340 g.
LAMINATED CARPACCIO Code: CAR
RECIPES
Description Description: From the central part of the extra loin, cut into portions of approx. 200/230 g  (26 portions/box) or  140/170 g. (LV-P)    (32 portions/box). Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Vacuum-packed in bags of two portions.
COD LOIN PORTION Code: LV
RECIPES
Special for Skewers, tapas, tasting menu, fried... Description Pieces of 40 g obtained from the our product “Pil-Pil Portion”. Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation  At -18ºC. Frozen product (unglazed). Format 4 kg/box app. (4 bags  of 1 kg ea V.P.) (25 pcs./bag).
COD TAPAS Code: TAPS
RECIPES
RECIPES
WHOLE COD LOIN Code: M
RECIPES
Description Selection of desalted Codfish pieces, boneless and very tender. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to use. Conservation  At -18ºC. Frozen product (unglazed). Format Boxes of 4 kg. Vacuum-packed in envelopes of 1 kg.
SHREDDED Code: EX
Description Obtained from the biggest Codfish. Pieces of about 1.4/1.7 kg each. Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Cut into pieces and place into cold water, change the water until the desired salt concentration is reached. Dry and ready to cook. Conservation  At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Each piece individually vacuum-packed.
WHOLE COD LOIN Code: M
Description Carefully selected pieces from the thickest central part of the Morro Extra. Pieces of about  800/1200 g. Boneless and desalted. Use Leave to thaw in the refrigerator, inside the bag. Cut into pieces and place into cold water, change the water until the desired salt concentration is reached. Dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approximately). Each piece is individually  vacuum-packed.
COD LOIN CENTER Code: MC
CODFISH FRITTERS Code BU
Description Home-made dough ready to fry. Prepared with more than 70% of desalted codfish, milk, wheat flour, pasteurized egg, butter and parsley. Preservatives free. Use Leave to thaw in the refrigerator. Stir the dough. Fry small amounts of dough (a teaspoonful) in very hot oil (180ºC). Once fried, drain on kitchen paper and serve hot. Conservation At -18ºC. Frozen product. Format Pots of 1 kg. Boxes of 6 pots.
RECIPES
RECIPES
BELLY Code: P
Description Belly or sides. These are the lateral parts of the Codfish. Pieces of about 400 g (Vacuum-packed. 2 pieces/bag 10 pieces/Box) or in portions of also: 100 g MENU – Code:  MN  (Vacuum-packed. 9 portions /bag.  45 portions/Box). Desalted and boneless Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 4 kg (approx.). Vacuum-packed.
RECIPES
PIL – PIL PORTION Code PIL
Description Portions of about  200/230 g obtained from the end part of the loin or back. Specially for Pil-Pil preparation. Desalted and boneless. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 5 kg (approx.). Vacuum-packed in a bag of 2 portions.
RECIPES
Description Desalted codfishtripe. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 3.5 kg. Packed in envelopes of 700 g.
CODFISH TRIPE Code: TR
RECIPES
Description Desalted codfish jowls. Use Leave to thaw in the refrigerator, inside the bag. Rinse, dry and ready to cook. Conservation At -18ºC. Frozen product (unglazed). Format Boxes of 3.5 kg. Packed in envelopes of 700 g.
CODFISH JOWLS Code: CO