Occitanie filet mignon
Delivery in 48-72 hours to your home or to a relay point
Tasting advice
Tasting advice
Store at approximately +20°C
Once opened, store at +8°C
Ingredients
Ingredients
VPF filet mignon, salt, dextrose, sucrose, spices, antioxidant E301, preservatives E252, E250.
Average energy and nutritional information per 100g:
Energy 201Kcal / 853kJ; fats 4.1g including saturated fats 1.6g; Carbohydrates 0.2g including sugars 0.2g; Protein 40.8g; salt 4.7g
Best before date (BBD): 40 days.
Nutritional values
Nutritional values
Average values for: 100 g: Energy 853 kJ (or 201 kcal); Fats 4.1g including saturated fat 1.6g Carbohydrates 0.2g including sugars 0.2g; Protein 40.8g; Salt 4.7g
A flavour that goes back to the very origins of the meat
Pork tenderloin, an excellent noble cut, stands out for its tenderness, but it is also reputed to be less flavourful. With this Occitan pork tenderloin, you will taste a charcuterie that is both tender and delicious. And for good reason: it comes from VPF sows.
Sows are breeding pigs, slaughtered at the end of their career. Their meat is much more flavourful than that of ordinary butcher's pork. Therefore, this Occitan coppa is sure to be full of flavour!
Moreover, it is an excellent quality meat, labelled "Porc français" or formerly VPF (Viande de porc français). This label guarantees perfect traceability of the animals: they are born and raised in France according to precise rules. Their feed, health monitoring and all pig farming practices comply with strict specifications.
Vacuum preparation for better taste
There are different ways to prepare dried pork tenderloin, and arguably the best of them is vacuum packaging. The meat is rubbed with salt and spices, then placed in a vacuum package.
Unlike other methods such as burying or liquid brine, vacuum preparation allows the seasoning to penetrate the meat well, without it becoming too salty.
The pork tenderloin is then dried. For this, it is hung in the natural air for a few weeks. The meat will gradually mature, developing an exquisite flavour. In the Occitan region, the climate is particularly favourable for the preparation of dry charcuterie. Sausages and coppas are firm on the outside and melt-in-your-mouth on the inside, and it is possible to have tender or dry sausages all year round.
How to enjoy this Occitan pork tenderloin?
Pork tenderloin can be served as an aperitif, starter or main course.
For an aperitif, simply cut the tenderloin into quite thin slices. You can present it with various accompaniments: melon, fresh or dried tomatoes, gherkins or olives... You can also include it on your charcuterie platter. In winter, it is excellent to accompany raclette.
And all year round, this Occitan pork tenderloin will accompany the good moments of your days: quickly grilled in the oven on a cheese toast, sliced to garnish a mixed salad, served as a dish with an assortment of crispy vegetables...
With the leftovers, you can cook refined omelettes, prepare a delicious savoury cake or even enhance a simple pasta dish. Finally, do not hesitate to incorporate the pork tenderloin into your sandwiches and gratins. It is a real source of creativity for your everyday cooking, as well as for special occasions.
