Description The smoked pork tenderloin is prepared by the Daval butchery in its smokehouses in Val-d'Ajol in the Vosges with Haute-Saône pork from Xavier Ménigoz, breeder in Saint-Bresson. Farm pigs are exclusively fed farm cereals and flax seeds. An exceptional piece to share with the family with pretty green vegetables or sauerkraut!
Cooking In a saucepan, in simmering water for 45 mins to 1h30 depending on the size of the piece.
Cut Whole piece.
Ingredients Pork meat (fillet), salt.
Origin France.
DLC 21 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.