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In stock
Originating from the picturesque Normandy, the mixed Normande breed is raised for the quality of its meat and milk. It enjoys worldwide renown for its tender, juicy, and flavorful meat, characterized by its generous marbling, vibrant red color, and even distribution of fat. A genuine culinary experience not to be missed.
Before cooking, be sure to take your meat out of the fridge 30 minutes to 1 hour in advance. This ensures consistent cooking. Simultaneously, release your meat from its vacuum-sealed packaging, allowing it to breathe. Vacuum-sealed products are known for their extended shelf life.
Remove the fat layer from the roast 10 minutes prior to the end of cooking, but retain the string to maintain meat integrity. Never serve a roast straight from the oven. Instead, after cooking, transfer it to a rack and wrap it in parchment paper. Let it rest for 20 minutes before carving.
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Photos: Grégoire Kalt
