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Prepared from a fully trimmed loin eye muscle.
1
Loin of pork – boneless, rindless.
2
Follow the natural seams to remove the eye muscle and back fat from the remaining loin muscles.
3
Follow the natural seam and …
4
… remove the loin chain and spinalis muscle
5
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.
6
Thin Cut Loin Medallions/Escallops – 99%VL.