When the butcher debones the fillet and rib chops, an elongated strip of meat is left, this is called the filet or pork loin. On the back of the fillet runs a firm string on the leg side, which must be removed. In the photo, the sea on the left has been removed. That sear is stiff and hard and affects the quality of the meat. The piece of meat that remains can be perfectly roasted as a whole, but is also particularly suitable for beautiful pork fillet steaks.
Pork Loin b/w – pig 3.5 kg