Top Guidelines Of le rouget du porc

We're involved with Each and every and each stage of pork production, in order that we deliver ideal quality and foodstuff safety.

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That has a deep respect for custom and artisan production approaches, at Grupo Jorge, we offer the end buyer with processed products designed with pork meat of the highest attainable high quality. Our farms can be found in the spots of origin of Iberian pork, such as Extremadura or Jabugo, and of the best serrano ham, which include Teruel.

Our significant-tech gear freezes and retains our goods at sub-zero temperatures in tunnels and chambers for exceptional storage.

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We now have two effective, competitive corporations that prepare cured Iberian and white pork merchandise, combining essentially the most advanced strategies with Highly developed processing.

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therefore you’ve bought a wonderfully classy and beautifully delicious selection for hors d’oeuvres or even a mild meal.

Area the pork in the Dutch oven, spread out evenly, and pour more info the melted lard about it making sure the meat is totally submerged under the lard. Otherwise, soften some much more lard and increase it. In the event you’re wholly out of lard and only ought to add a bit more to go, you could top it off with olive oil.

Foods like lobster, oysters, foie gras, and well-known dishes like coq au vin and beef bourguignon was the meals of your inadequate – now they’re only served during the nicest dining establishments and have large price tags.

Utilize a ladle to skim the fat off the very best of your liquid in the Dutch oven, getting pretty careful to not scoop up the liquid While using the fat. The Excess fat might be floating on major and it is reasonably crystal clear in coloration though the liquid beneath it is dark.

Our background, popularity, high quality and sustainable vertical click here business enterprise have produced us leaders in the eu meat marketplace.

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Position the pork in the Dutch oven, read more distribute out evenly, and pour the melted lard above it making certain the meat is totally submerged under the lard. If not, soften some more lard and increase it.

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