The crispy fried pigac a real festive meal, as it is typically eaten in the home around Christmas and New Year's Eve. However, it is often found on restaurant menus, which is no wonder, as it can be used in a variety of different ways to make a varied and delicious dish. But the perfect for pigs quality raw materials are also essential. We present the Porketto-t!
There are two main characteristics of a good roast pig. Crispy on the outside and juicy and crunchy on the inside. Preparation (marinating, slow-cooking) is a challenge for experienced cooks, as opposed to sourcing quality ingredients. Indeed, a restaurant's basic expectation of its suppliers is that
the raw material must come from a reliable (even traceable!) source and be of consistently high quality, while the chef keeps the dish on the menu.
A hospitality professional for 25 years Matusz-Vad Zrt. builds its working relationships with its raw material suppliers, all of whom are recognised players, with these needs in mind
the profession.
Such a company is a family business established in the Hauts de France (northern region of France),
a PORKETTO by JB Viande, which, over its forty years of existence, has consistently worked
a pig meat a global specialist. Jocelyn and Marie Andrée Braure set up their processing plant in 1974 and over the decades it has undergone many improvements and modernisations, which have led to a number of professional awards:
- I. Leadexport Prize (2010)
- Auchan Innovation Award (2017)
- FEEF Intermarché Innovation Award (2018)
For cutting, chopping, raw and cooked malactic products specialised in the sale of Porketto has become France's leading food brand, exporting to more than 35 countries on 5 continents, and the Matusz-Vadon now also in Hungary.
He is committed to perseverance, IFS Food 6 certified having Porketto not only
at the forefront of technological innovation, sustainable development, and consequently
is also doing exemplary work for nature conservation.
Products:
Whole piglet emperor meat: This product is perfect when cooked as a skin-on rib roast. It can be served nicely, cut into 2 bones. Best cooked at 150℃, roasted for 1-1.5 hours at the end. Uncut, rolled up with herbs (rosemary, sage), so it's also worth roasting as a porchetta.
Roll roast: cooked whole at 150 ℃, sous vide or even BBQ-roasted, it makes an excellent dish.
Pig shoulder, bony, with skin: Perfect for whole roasting, it stays juicy, easy to handle, even for shredded meat, it's sure not to dry out and the bone keeps it tasty and juicy.
Piglet first leg: Suitable for oven cooking, sous vide, confit. But it can also be an excellent base for stews.
Piglet hind leg: It makes a great base for jellies and stews.
