The loin bone in is located in the rib area of the loin. It corresponds to the part of the tenderloin and the loin of the lumbar vertebrae attached to the bone. This cut is slightly fattier, which in turn results in greater tenderness and flavor. This meat is free of tendons and nerves.
In fillets, this cut is ideal for barbecues and for the grill. Some people prefer it whole, roasted in the oven, or even fried.
Available formats
Entero, al vacío
Partido por la mitad, al vacío
Fileteado
We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.
Projecte inversió en actius fixes destinats a la millora de la sostenibilitat i competitivitat
Headquarters
c/ Borges Blanques, 19
P.I. La Borda PO BOX 49
08140 Caldes de Montbui, Barcelona, Spain
Tel. +34 93 837 40 00
Email: jacsa@jac-sa.com
Factory
Ctra. Santpedor-Navarcles, km 0,5
P.I. Pla del Mas,
08650 Sallent, Barcelona, Spain
