Description The piece of pork to cook like a rib of beef: a beautiful pork chop from Haute-Saône with its rind and its beautiful bardière bacon which we also call hard fat. And this fat is nothing but happiness! This fatty bacon is found on the back of the pig. Unlike the breast, the bardière is only composed of rind and very thick, very white and very fatty bacon. Velvet. Here, we offer you this pork chop in 700g. Simply sear it in foamy butter in a pan like a rib of beef, 5 minutes on each side, while basting it abundantly with fat before finishing it with medium cooking. Also ideal for cooking on the barbecue, you will sear it before letting it brown slowly.
Xavier Ménigoz raises his pigs from Haute-Saône to Saint-Bresson, in the land of a thousand ponds, and feeds them exclusively with cereals and flax seeds. 100% GMO-free and antibiotic-free. Breeding of great beauty!
To accompany it , a nice anchovy, garlic and parsley butter with the good churned butter from Lehmann that we love so much and a lemon zest.
Cooking In the pan, sear for 5 minutes on each side, then medium heat. Feed the meat during cooking. On the barbecue, sear then cook gently. Leave to rest before serving.
Double rib cut , approximately 700g.
Ingredients Pork meat.
Origin France.
DLC 10 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.