The pork tenderloin is a piece located in the abdominal cavity of the pig, in the lower part of the backbone. Unlike other meats, this one is very lean meat and barely contains any fat. It has a mild flavor and a texture suitable for all palates.
The preparation of this meat is very versatile. As it is a very lean cut, it is important to control the cooking point so that it does not get too dry. You can eat it cooked whole in the oven, in sauce, stuffed, sautéed, grilled, grilled, and even with puff pastry.
Available formats
Entero, al vacío
We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.
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
