The boneless fresh carré from Quadro Carni e Salumi is a highly renowned and sought-after cut by chefs and the best butchers in Piedmont. This cut is also known as loin or lonza, and is the upper part of the pig's ribs. The meat comes from pigs of the Gran Suino Padano breed, born and raised in Italy, weighing between 144-176 kg, coming 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 noble proteins and vitamins, is low in fat and cholesterol, and meets the principles of a balanced diet. The cut is located at the upper end of the pig's torso. The product is characterized by a deep red color. Production process: slaughtering, pre-cooling tunnel, cutting, resting in refrigerated cells. Allergen-free. Gluten-free.
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The boneless fresh carré from Quadro Carni e Salumi is a highly renowned and sought-after cut by chefs and the best butchers in Piedmont. This cut is also known as loin or lonza, and is the upper part of the pig's ribs. The meat comes from pigs of the Gran Suino Padano breed, born and raised in Italy, weighing between 144-176 kg, coming 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 noble proteins and vitamins, is low in fat and cholesterol, and meets the principles of a balanced diet. The cut is located at the upper end of the pig's torso. The product is characterized by a deep red color. Production process: slaughtering, pre-cooling tunnel, cutting, resting in refrigerated cells. Allergen-free. Gluten-free.
