Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick)

Code: 3006

Prepared from a fully trimmed loin eye muscle.

Loin of pork – boneless, rindless.

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.