The boneless fresh rack of Quadro Carni e Salumi is a renowned cut sought after by chefs and the best butcher shops in Piedmont. The rack, also known as loin, is the upper part of the pig's ribs, and when sliced, it is referred to as chop. The meat comes from pigs of the Gran Suino Padano breed, born and raised in Italy, weighing 144-176 kg, from farms certified by the Parma ham consortium and the San Daniele ham consortium. This particular breed has meat rich in noble proteins and vitamins, and is low in fat and cholesterol, adhering to the principles of a balanced diet. The cut is located at the upper end of the pig's torso and the product is presented with a deep red color. Production process: slaughter, pre-cooling tunnel, cutting, resting in refrigerated cells. Allergen-free. Gluten-free. Quantity of chops: 5/7 pieces.
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The boneless fresh rack of Quadro Carni e Salumi is a renowned cut sought after by chefs and the best butcher shops in Piedmont. The rack, also known as loin, is the upper part of the pig's ribs, and when sliced, it is referred to as chop. The meat comes from pigs of the Gran Suino Padano breed, born and raised in Italy, weighing 144-176 kg, from farms certified by the Parma ham consortium and the San Daniele ham consortium. This particular breed has meat rich in noble proteins and vitamins, and is low in fat and cholesterol, adhering to the principles of a balanced diet. The cut is located at the upper end of the pig's torso and the product is presented with a deep red color. Production process: slaughter, pre-cooling tunnel, cutting, resting in refrigerated cells. Allergen-free. Gluten-free. Quantity of chops: 5/7 pieces.
