The boneless fresh loin from Quadro Carni e Salumi is a renowned cut sought after by chefs and the best butchers in Piedmont. The loin, also known as arista, is the upper part of the pig's ribs and when sliced it is called a chop. The meat comes from Gran Suino Padano breed pigs, born and raised in Italy, weighing between 144-176 kg, from farms certified by the Consorzio del prosciutto di Parma and the Consorzio del prosciutto di San Daniele. This particular breed has meat rich in high-quality proteins and vitamins, and it 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 in a deep red color. Production process: slaughtering, pre-cooling tunnel, cutting, resting in refrigerated cells. No allergens. Gluten-free. Number of chops: 5/7 pieces.
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The boneless fresh loin from Quadro Carni e Salumi is a renowned cut sought after by chefs and the best butchers in Piedmont. The loin, also known as arista, is the upper part of the pig's ribs and when sliced it is called a chop. The meat comes from Gran Suino Padano breed pigs, born and raised in Italy, weighing between 144-176 kg, from farms certified by the Consorzio del prosciutto di Parma and the Consorzio del prosciutto di San Daniele. This particular breed has meat rich in high-quality proteins and vitamins, and it 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 in a deep red color. Production process: slaughtering, pre-cooling tunnel, cutting, resting in refrigerated cells. No allergens. Gluten-free. Number of chops: 5/7 pieces.
