The pork tenderloin ribs come from pigs sourced directly from Tarn, specifically from the Roussaly company and its cooperative of breeders A.P.O. An Occitan pig to ensure a unique taste for our pork tenderloin ribs. Our butchers cut and select the best pork tenderloin ribs from bone-in pork tenderloin. The tenderloin ribs are quite wide, boneless, with just a small central T-shaped bone. The pork tenderloin comes from the loin, which is located along the back of the pig. The pork tenderloin here includes the rib bones. The more observant among you may have noticed that this is a square of sliced pork ribs. The pork tenderloin ribs will be perfect whether pan-fried or barbecued; to enhance their flavor, we recommend marinating them with a spice preparation, you will see, it’s a real delight. Butcher's tips: To fully enjoy the flavor of the tenderloin, take the ribs out of the refrigerator 30 minutes before cooking. Sear them over high heat for 2 minutes on each side for a nice golden crust, then continue cooking over medium heat to keep the meat tender. For added indulgence, consider brushing them with a marinade or simply a drizzle of olive oil and fresh herbs before cooking.
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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