30-day aged Beaurivage pork chop

30-day aged Beaurivage pork chop

The pork chop aged for a minimum of 30 days is a unique meat with a nutty flavor made in an artisanal way. This exceptional meat is akin to charcuterie, and its maturation of over 30 days allows for the tender and juicy texture of this product worthy of fine dining restaurants. Grill it in a pan over medium heat so that its fat melts gently while nourishing the meat to make it even more flavorful and tender.

The Beaurivage Pig Farm is a family-owned business located in St-Patrice-de-Beaurivage that specializes in the breeding of pigs and fattening piglets. With over 100 years of expertise, their breeding methods are very humane and respectful of the environment and the animals. The feed, created on-site, is 100% plant-based made from high-quality grains. Furthermore, the animals are raised without antibiotics, medication, or other by-products, and without hormones or growth stimulants.

Cooking temperature: Medium rare - 62ºC

- Take the pork chop out of the fridge and let it sit at room temperature for 15 minutes before cooking.
- Generously salt each side of the meat.
- Sear each side over medium-high heat until lightly browned.
- Lower the heat to medium and cook until the internal temperature reaches 60ºC, turning the meat regularly.
- Remove from the heat and let rest for about 10 minutes wrapped in aluminum foil so that the meat gains an additional 2 degrees.
- Serve and enjoy.

Quote :
Maturation : 30 days
Quantity :
Provenance : Qc
Race : Cross
Portion(s) : 1
Condition : fresh