Wooden platter- pig shape


The smaller, special-shaped platters can also be placed on our table as a plate, but they also provide a nice aesthetic effect when serving different dishes. Due to their shape, their cleaning requires more careful attention. Among other things, our sets include various leaf, fish and pig-shaped platters, from which you can choose to compose amazing table settings.

Length: 428mm
Width: 199mm
Height: 27mm
Weight: 0.77kg
SKU: 1024 Category: Tags: , ,


Pig-shaped wooden bowl, a bowl with a continuous surface.

Size: 428*199 mm
Weight: 770 gr

Recommended for those who love homemade flavors and still remember the taste of pork steak made by Grandma, which could be so delicious on summer Sundays.

Inspiration - what to serve in the bowl:

Skirt Steak With Marjoram and Lime Salsa


  • 3 almond-sized garlic cloves
  • Kosher salt
  • 1/2 cup fresh lime juice, plus wedges for serving
  • 2 scallions, finely chopped
  • 1 serrano chile, finely chopped (remove the seeds for a milder sauce)
  • 1 cup olive oil (not extra-virgin)
  • 1/2 cup finely chopped marjoram
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 small ripe avocado, finely diced
  • Freshly ground black pepper
  • 1 1/2 pounds thin skirt steak
  • Corn tortillas or cooked rice, for serving


1. Finely chop the garlic on a cutting board. Sprinkle the garlic with a pinch of salt, then use the flat side of your knife to crush the salt into the garlic and then run your knife through the garlic and salt to chop it finer. Keep alternating these two motions until the garlic becomes a smooth paste. Scrape the garlic paste into a medium bowl and stir in the lime juice, scallions and chile. Let stand for 5 minutes, then stir in the olive oil, marjoram, cilantro, parsley and avocado. Season the salsa with salt and pepper.
2. Prepare a charcoal grill for direct, high-heat grilling or heat a gas grill to high. (Alternatively, heat a large cast-iron skillet over high heat.) Season the steak liberally with salt and pepper then place on the grill and cook, flipping once halfway through, until lightly charred and cooked until 120 to 125 degrees for medium-rare doneness, about 6 minutes. (Reduce or increase the cooking time based on your doneness preference.)

3. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. Thinly slice the steak across the grain and transfer to a serving plate. Drizzle with some of the salsa and garnish with lime wedges. Serve with the rest of the salsa, and some tortillas or rice.

Weight 0,77 kg
Dimensions 428 × 199 × 27 mm


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