{"id":1946,"date":"2020-12-17T14:17:00","date_gmt":"2020-12-17T13:17:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=1946"},"modified":"2020-12-17T14:17:00","modified_gmt":"2020-12-17T13:17:00","slug":"porketto-a-malacspecialista","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/porketto-a-malacspecialista\/","title":{"rendered":"Porketto - The fish specialist"},"content":{"rendered":"
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The crispy fried pigac<\/a> 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<\/a> quality raw materials are also essential. We present the Porketto<\/a>-t!<\/strong><\/p>\n\n\n\n

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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.  <\/p>\n\n\n\n

A hospitality professional for 25 years Matusz-Vad Zrt.<\/a> builds its working relationships with its raw material suppliers, all of whom are recognised players, with these needs in mind
the profession.<\/p>\n\n\n\n

Such a company is a family business established in the Hauts de France (northern region of France),
a PORKETTO <\/a>by JB Viande<\/strong>, which, over its forty years of existence, has consistently worked
a pig meat<\/a> a global specialist. Jocelyn and Marie Andr\u00e9e 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:<\/p>\n\n\n\n