Loin of pork – boneless, rindless.
Prepared from a fully trimmed loin eye muscle.
Follow the natural seams to remove the eye muscle and back fat from the remaining loin muscles.
Follow the natural seam and …
… remove the loin chain and spinalis muscle
Trim eye muscle of all remaining fat and gristle (99%VL). Temper the eye muscle to -2°C before slicing into 5–7 mm thick escallops.
Thin Cut Loin Medallions/Escallops – 99%VL.