Beaurivage Pork Belly from Quebec

Beaurivage Pork Belly from Quebec

Gastronomes, epicureans, and fine palates who love to take the time to do things well, we present to you a brand new challenge. Pork belly is known to all thanks to the bacon found in every kitchen. However, a multitude of recipes can be made with it. Located on the belly of the pig, it can be turned into salted pork, braises, ribs, and even that famous bacon that everyone enjoys so much. The secret to preparing pork belly lies in the time. It is important to brine this very fatty meat for several hours so that it absorbs all the flavors it deserves. When cooking, a low temperature should be favored to preserve the collagen and allow the fat to tenderize slowly. All you have to do is let your meat cool after cooking and cut it to your liking.

La Ferme de porc de Beaurivage is a family business located in St-Patrice-de-Beaurivage that specializes in raising pigs and fattening piglets. With more than 100 years of expertise, their breeding methods are very humane and respectful of the environment and the animal. The feed, created on site, is 100% vegetable based on high quality grains. In addition, the animals are raised without antibiotics, drugs and other by-products and without hormones or growth stimulants.

Cooking time : 4h to 5h at 250ºF

It is recommended to brine the pork belly 24 hours or to coat it with a spice mixture before cooking.

- Preheat the oven to 250ºF.
- Score the skin.
- Coat the pork belly with a spice mixture of your choice.
- Place on a baking sheet lined with parchment paper.
- Bake for 4,5 to 5 hours until the meat is tender and the skin is crisp.
- Add to your favorite recipes.

Quebec Beaurivage pork

Quote :
Maturation : days
Quantity :1
Provenance : Qc
Race : Beaurivage
Portion(s) : 3 to 4
Condition : Fresh