Pork meat

To ensure the tenderness of your Allaert pork, we recommend slow cooking at a moderate temperature (160°C) rather than a violent searing, making sure to baste the roast every 20 minutes with its juices and let it rest under foil before slicing.

To achieve a melt-in-your-mouth pulled pork, Maison Allaert recommends pork shoulder (or blade) because it is a cut rich in fat and connective tissue which, once cooked for a very long time at a low temperature, shreds effortlessly while remaining extremely tasty.

The tenderloin is the most tender and leanest cut of pork, renowned for its exceptional delicacy which requires very short and delicate cooking (often medallion or whole) so as not to alter its unique melting texture.

Contrary to popular belief, high-quality pork, such as that selected by our butchers, is best served very slightly pink in the center ("medium-rare") to preserve its juiciness and aromas, rather than overcooked, which would make it dry and stringy.

The secret of our artisans for pork ribs that fall off the bone lies in pre-cooking in broth or very slow cooking in the oven with a rich marinade, allowing the meat fibers to tenderize before being quickly caramelized on the grill or barbecue.

Your fresh pork, packaged by Maison Allaert, can ideally be kept for 2 to 3 days in the coldest part of the refrigerator (0-4°C), but since pork oxidizes faster than beef, we advise cooking it quickly or freezing it upon receipt for a maximum of 6 months.