Pork neck ribs Beaurivage from Quebec

Featuring a unique marbling, this rib cut from the loin is remarkably tender and flavorful, characteristic of Beaurivage breed pigs. Its full flavor is especially revealed when grilled on the barbecue, cooked to a pink doneness. 

Cooking temperature: Rosé (62ºC)

- Take out and temper the meat about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 2 minutes on each side.
- Reduce heat to medium and continue cooking until meat reaches 60ºC, turning regularly.
- Let the meat rest on a rack and wrap it in aluminum foil to get an additional 2 degrees.
- Serve and enjoy.

Quebec Berkshire Pork

Rating:

Curing:Days

Quantity: 2

Origin:

Race:

Portion(s): 2

Condition: Fresh

Producer: 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.