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French Pork Filet Mignon Trimmed
This is the most tender cut of pork, located between the ribs and the fillets. This narrow and long muscle, which is seldom used, is found in the middle of the back. We trim it, meaning we remove the thin layer of white fat that covers it. It offers a firm and fine texture, with a color ranging from pink to pale red, and a tight grain
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French pigs are fed with high-quality cereals, such as corn and wheat, as well as vegetables and agricultural derivatives. This balanced diet gives the meat a soft texture and a rich flavor.
Animal welfare standards in France are also very rigorous. Farmers must comply with strict rules regarding housing, food, veterinary care, and animal transportation. These standards ensure that pigs are treated with respect and dignity throughout their lives, which is reflected in the quality of the meat.
Give your meat a chance to reach room temperature by removing it from the refrigerator 30 minutes to an hour before cooking. This step helps ensure even cooking. At the same time, unseal the vacuum-sealed bag and let your meat breathe. Vacuum-sealed items are designed for extended shelf life.
You have the choice of the cooking method that suits you, but be aware that pork lends itself particularly well to slow and gentle cooking, which guarantees deliciously tender meat. The key to successful cooking lies in a juice that is clear or slightly pink.
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Photos: Grégoire Kalt
