The lean pork loin is usually cut from the somewhat stiffer parts of the pig such as the pork shoulder. The pork loin is somewhat coarser in thread and also the structure of the piece as a whole is somewhat looser.

In addition, they are often a bit fatter. In other words, you have a somewhat ‘mesier’ slice.

The meat needs more time to cook. However, due to the greater presence of connective tissue* and fat, the meat often has a bit more flavor than the Keimagere meat.

• Portioned
• Packed per kilo
• Freshly vacuum delivered