MEAT | PORK | French porc
Pork neck end roast vacuum packed ±2kg ⚖
306064
Here is a roast pork loin, sold by the kilo, with an average weight per piece of approximately 2 kg. This piece is vacuum-packed to ensure excellent preservation and hygiene. Pork loin (or neck) is a cut that is particularly popular with butchers for its tenderness and marbling, i.e. the intramuscular fat that prevents the meat from drying out during cooking. This roast is made from pork sourced in France. Professional culinary uses: The loin roast is an economical and delicious cut that is very tolerant to cooking, ideal for traditional and institutional catering: ► Slow roasting: Perfect for low-temperature cooking or slow roasting, allowing the fat to melt and give the meat maximum flavour and tenderness. ► Stews: Can be braised or cut for stews (such as caramelised pork or pork stews), where its marbled texture shines. ► Pulled pork: This cut is the cut of choice for making the famous "pulled pork" after long stewing or barbecuing. ► Cost control: Purchasing by the kilo for a 2 kg cut allows for good control of material costs for large quantities of dishes. Storage and preparation tips: ► Storage: Fresh product to be kept cold (storage temperature not specified, but typically between 0°C and +4°C). Vacuum packing extends its shelf life. As the meat is fresh, it can be frozen upon receipt. ► Preparation: For roasting, it is advisable to sear the meat before cooking it slowly to develop the flavours. Leave to rest after cooking. ► Origin: The "French pork" label is an asset for promoting the product's origin to customers. Location in store: Atelier Boucherie - Porc
French origin