Pork

Head

Sliced collar bone in

Neckbones

Riblets

Collar boneless

leg

Cubs

Leg

Feet

Hocks

loin-bone-in

Minced meat

Loin bone in

Loin boneless

Backbones

Loin ribs

Lagarto

Spare ribs

Diced spare ribs

Spare ribs

Cheek

Mask

Pluma

Presa

Secreto

Shoulder

Tenderloin

Beef

https://jac-sa.com/en/pork/loin-bone-in

Loin boneless

The loin boneless is a piece that is next to the backbone and under the ribs of the pork. This cut is very lean and tasty.

Use and consumption

This meat can be prepared in whole pieces in the oven, and is perfect for stuffing. It can also be filleted and grilled, or fillets can be breaded. It is important not to overcook it, so that it remains as tender as possible.

Available formats

Entero, al vacío

Partido por la mitad, al vacío

Fileteado

Characteristics

  • Storage: ≤ 18º C
  • 12-18 months
  • No allergens or GMOs.
  • Ideal for: HORECA, processed meat products.
Defrost

We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.

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