pork loin

Pork loin , portioned whole or sliced, weighing 700 g.
This cut of meat comes from boneless pork loin.

It is also called pork loin : the recipe for baked loin has numerous variations and there are just as many for the recipe for roast loin . But it is necessary to specify that it is absolutely the same cut of pork!

This cut is also often used in classic pan cooking , to which we recommend adding some mushrooms to make the dish tastier and more colourful. An excellent way to enjoy the loin is to bread it in flour, brown it on both sides and keep it warm in a closed baking dish; in the pan where the loin was browned, melt a small square of butter and add flour, stirring to obtain a soft mixture, add milk and nutmeg and finish cooking the meat in this sauce.

Pork loin is also very suitable as a meat for Roman saltimbocca : the saltimbocca recipe calls for the slices of pork to be cooked in butter, floured and prepared together with sage and raw ham.

Our animals come from pig farms that operate in compliance with animal welfare and sustainability, with a diet based on home-produced cereals.