Description The escalope from Haute-Saône farm pork raised by Xavier Ménigoz in Saint-Bresson and worked by the butcher Arnaud Daval in Val-d'Ajol is cut into thin slices from the ham, fillet, blade or square of ribs. These firm, beautifully held escalopes will obviously go wonderfully with a cream and mustard sauce or with a honey sauce. Family-friendly, simple, essential.
Cooking In the pan, medium heat.
Cut Into slices, 2 to 3 in 500g. 4 to 6 in 1000g.
Ingredients Pork meat.
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.