The pork neck ribs offered by Maison Lascours come from pork neck sourced directly from Tarn. Occitan pork allows for ribs that are both fine and flavorful. The pork neck is the upper part of the neck, between the loin and the shoulder. This makes the neck one of the most appreciated cuts by pork meat lovers. The pork neck is more tender and generous in flavor. Our butchers cut the ribs directly from the pork neck; the pork neck ribs are both more tender and flavorful than ribs from the pork loin. Generally, the neck is more flavorful and tender than the loin. The bone-in pork neck ribs will be perfect for all your preparations. Whether in a pan or on the barbecue, in summer or winter, the pork neck ribs will allow you to discover or rediscover the good taste of Occitan pork. Butcher's tip: To fully enjoy the juiciness of the neck, prefer cooking over medium heat rather than too high. Allow 8 to 10 minutes on each side on the barbecue or griddle to achieve well-browned meat without drying it out. In a pan, sear them quickly and then let them cook gently covered to retain all their tenderness.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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