Occitanie filet mignon

A flavor that goes back to the very origins of meat

A noble cut par excellence, the filet mignon is distinguished by its tenderness , but it is also known to be less tasty. With this filet mignon from Occitanie, you will enjoy a delicatessen that is both tender and delicious . And for good reason: it comes from VPF sows .

The sows are breeding sows, and slaughtered at the end of their career. Their meat is much tastier than that of ordinary butcher's pork. So, this coppa from Occitanie is not likely to lack taste!

Furthermore, it is an excellent quality meat, labeled "French Pork" or formerly VPF (French Pork Meat). This label attests to the perfect traceability of the animals: they are born and raised in France following very precise rules. Their diet, health monitoring and all pig breeding practices comply with strict specifications.

Vacuum preparation for better taste

There are several different ways to prepare dried filet mignon, and perhaps the best of them is vacuum packaging. The meat is rubbed with salt and spices and then placed in a vacuum-sealed package.

Unlike other methods such as burying or liquid brine, sous vide preparation allows the seasoning to penetrate the meat well, without it becoming too salty .

The filet mignon is then left to dry. To do this, it is hung in the natural air for a few weeks. The meat will gradually mature, developing an exquisite flavor. In the Occitan region, the climate is particularly favorable for the preparation of dry charcuterie. Saucissons and coppas are firm on the outside and melting on the inside , and it is possible to have tender or dry sausages all year round.

How to enjoy this filet mignon from Occitanie?

Filet mignon can be served as an appetizer, starter or main course .

For an aperitif, simply cut the fillet into fairly thin slices. You can serve it with various accompaniments: melon, fresh or dried tomatoes, pickles or olives… You can also include it in your charcuterie platter. In winter, it is excellent to accompany raclette.

And all year round, this filet mignon from Occitanie will accompany the good times of your days: grilled quickly in the oven on cheese toast, cut into slices to garnish a mixed salad, served as a main course with an assortment of crunchy vegetables...

With leftovers, you can cook refined omelettes, prepare a delicious savory cake or even enhance a simple pasta dish. Finally, don't hesitate to incorporate the filet mignon into your sandwiches and gratins. It is a real mine of creativity for your cooking, both on a daily basis and for special occasions.