Bestsellers Set

Dumplings, 500 g
Liver Pate, 140 g
Bolognese, 500 g
Ghee Butter, 340 g
Turkey Cutlets, 420 g
Fermented Cabbage, 380 g

Dumplings: protein — 7 g, fat — 10 g, carbohydrates — 12 g, energy value — 172 kcal.
Liver Pate: protein — 7 g, fat — 4 g, carbohydrates — 0 g, energy value — 62.82 kcal.
Bolognese: protein — 11.8 g, fat — 9.5 g, carbohydrates — 1.8 g, energy value — 144.6 kcal.
Ghee Butter: protein — 0.2 g, fat — 99 g, carbohydrates — 0 g, energy value — 892 kcal.
Turkey Cutlets: protein — 17.8 g, fat — 11.3 g, carbohydrates — 15 g, energy value — 231.6 kcal.
Fermented Cabbage: protein — 1.8 g, fat — 0.1 g, carbohydrates — 4.4 g, energy value — 19 kcal.

Dumplings: boil in boiling water for 7–10 minutes.
Liver Pate: ready to use.
Bolognese: heat it, add to pasta or vegetables — and a complete meal is ready in minutes.
Ghee Butter: for frying, baking, braising (doesn't foam or burn), in porridge, coffee, or smoothies, as a topping for vegetables, bread, and meat, or in the diet of children and elderly.
Turkey Cutlets: pan-fry in ghee for 5–7 minutes on each side over medium heat.
Fermented Cabbage: ready to use.

Beef Dumplings: store the product for no more than 90 days in frozen form at a temperature from –18 °C to –5 °C. The product should not be refrozen.
Liver Pate: store the product for no more than 14 days at a temperature from +3 °C to +5 °C. After opening, store at a temperature from +3 °C to +5 °C for no more than 3 days.
Bolognese: store the product for no more than 30 days in frozen form at a temperature from –18 °C to –5 °C.
Ghee Butter: store the product for no more than 12 months at a temperature from +3 °C to +5 °C. We recommend storing an opened jar for no more than 3 months at a temperature from +3 °C to +5 °C.
Turkey Cutlets: store the product for no more than 90 days in frozen form at a temperature from –18 °C to –5 °C. The product should not be refrozen.
Fermented Cabbage: before opening, store the product for no more than 6 months at a temperature from +3 °C to +5 °C. After opening, 10 days at a temperature from +3 °C to +5 °C.