Loin Eye Skin On - Longe de Porcelet

The loin is a popular part of the suckling piglet which stands out for the delicacy of its meat. Easier to prepare than you think, it will please everyone and will be a sensation with gourmets and children alike. Its cooking juice gives it an exquisite taste. The quality of the fat makes all the difference, it is silky and creamy, and its skin will be crispy. A savory meal awaits! 

This cut comes from “porcelet” piglet which is milk-fed pork sourced from a family farm in Québec, Canada. 

No added antibiotics, hormones, or growth stimulants.

1 Piece 2 to 2.5lb avg.  Ship Frozen, use within 2-3 days after receiving.

Cooking Suggestions:

Start by delicately scoring the skin by making incisions so as to form small squares on the surface.

Very versatile, you can add your favorite spices to the French cut. However, be careful if your spices or marinade contain sugar as this will prevent the skin from crisping and forming a crispy chip.

In the event that you want to marinate your rack, it is preferable to only submerge part of the meat and leave the rind uncovered or, at least, pat the skin dry with a paper towel before cooking it.

Then, pour a little oil into a non-stick pan to prevent the rind from sticking to the bottom, then start cooking the piece on the skin side to sear it. If you prepare the rack on the BBQ, simply place it directly on the grill, always skin side down.

Then simply continue and finish cooking in the oven. If you have started cooking on the BBQ, turn the piece over and move it to indirect heat.

If you have a cooking thermometer, insert it in the center of the piece of meat (not too close to a bone, which could distort your data). This will allow you to monitor the cooking more closely. 

To obtain perfect cooking, the French rack of suckling piglet must reach 62 degrees Celsius at the core.

At this temperature, the meat will be slightly pink in the center.

The loin is a popular part of the suckling piglet which stands out for the delicacy of its meat. Easier to prepare than you think, it will please everyone and will be a sensation with gourmets and children alike. Its cooking juice gives it an exquisite taste. The quality of the fat makes all the difference, it is silky and creamy, and its skin will be crispy. A savory meal awaits! 

This cut comes from “porcelet” piglet which is milk-fed pork sourced from a family farm in Québec, Canada. 

No added antibiotics, hormones, or growth stimulants.

1 Piece 2 to 2.5lb avg.  Ship Frozen, use within 2-3 days after receiving.

Cooking Suggestions:

Start by delicately scoring the skin by making incisions so as to form small squares on the surface.

Very versatile, you can add your favorite spices to the French cut. However, be careful if your spices or marinade contain sugar as this will prevent the skin from crisping and forming a crispy chip.

In the event that you want to marinate your rack, it is preferable to only submerge part of the meat and leave the rind uncovered or, at least, pat the skin dry with a paper towel before cooking it.

Then, pour a little oil into a non-stick pan to prevent the rind from sticking to the bottom, then start cooking the piece on the skin side to sear it. If you prepare the rack on the BBQ, simply place it directly on the grill, always skin side down.

Then simply continue and finish cooking in the oven. If you have started cooking on the BBQ, turn the piece over and move it to indirect heat.

If you have a cooking thermometer, insert it in the center of the piece of meat (not too close to a bone, which could distort your data). This will allow you to monitor the cooking more closely. 

To obtain perfect cooking, the French rack of suckling piglet must reach 62 degrees Celsius at the core.

At this temperature, the meat will be slightly pink in the center.