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Pork Belly Beaurivage from Quebec (Pork Belly)

$22.00
1000 g

Pork Belly Beaurivage from Quebec (Pork Belly)

Gastronomes, epicureans, and connoisseurs who like to take their time to do things well, we present to you a brand new challenge. Pork belly is known to everyone thanks to bacon found in every kitchen. However, a multitude of recipes can be made with it. Located on the pig's belly, it can be made into salted pork belly, braises, ribs, and even that famous bacon everyone loves so much. The secret to preparing pork belly lies in 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 fats to tenderize slowly. All that's left is to let your meat cool after cooking and cut it as you wish.

    Description

    Pork Belly Beaurivage from Quebec (Pork Belly)

    Gastronomes, epicureans, and connoisseurs who like to take their time to do things well, we present to you a brand new challenge. Pork belly is known to everyone thanks to bacon found in every kitchen. However, a multitude of recipes can be made with it. Located on the pig's belly, it can be made into salted pork belly, braises, ribs, and even that famous bacon everyone loves so much. The secret to preparing pork belly lies in 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 fats to tenderize slowly. All that's left is to let your meat cool after cooking and cut it as you wish.

      Cooking advice

      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.

      Ingredients and allergens

      Quebec Beaurivage pork

      Additional information

      Rating:

      Curing:Days

      Quantity: 1

      Origin: Qc

      Race: Beaurivage

      Portion(s): 3 to 4

      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.