The pork coustellous and other pork ribs offered by Maison Lascours come from Roussaly Lacaune located in Lacaune in the Tarn. This pork comes from farms that are partners of the A.P.O (Alliance Porci d'oc), the leading group in the pork sector in Midi-Pyrénées. The pork coustellous, by name, may not mean much to you, but you surely know it as Ribs, or simply pork ribs. Called Coustellous in the southwest, this cut of pork is meant to be 'rousigué', eaten down to the bone in other words, a true barbecue star. A guaranteed trip back to childhood! The pork ribs are located in the upper part of the bones of the rib cage. In Toulouse and the rest of the South, it is called coustellous because during butchering, the butcher keeps the longest bone, ideal for rousigué. Butcher's tip: For perfectly juicy and flavorful pork ribs, start with a gentle cooking method, then finish over high heat to caramelize the fat. On the barbecue, cook them over indirect heat before searing them for a few minutes over the flame. Don't hesitate to brush them with marinade or sauce during cooking for an even more delicious result.
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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