Description The loin is the upper part of the pig's neck. Its meat is tender and tasty. If this meat is so appealing it is because Xavier Ménigoz, breeder in Saint-Bresson in Haute-Saône, works with passion. Farm pigs are exclusively fed farm cereals and flax seeds. Precisely cut by butcher Arnaud Daval, this striped loin will delight your table.
Cooking In the pan, medium heat.
Cut In slices, 2 to 3 in 500g. 4 to 6 in 1000g.
Ingredients Pork meat.
Origin France.
DLC 10 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.