With the arrival of the warm season, let yourself be tempted by new innovative cuts of meat to grill on the BBQ. Learn more about our three new superior quality pork cuts, versatile and delicious.
Cook Well to Savor Better
To fully appreciate our new cuts, it is essential to pay special attention to their cooking methods. Contrary to some beliefs, several cuts of pork do not need to be cooked thoroughly. For the cuts we present to you, it is rather recommended to serve them pink to get the most out of their flavor and tenderness.
To avoid cooking the meat too quickly and drying it out, it's best to measure the internal temperature with a thermometer. Once it reaches about 65°C (150°F), simply let it rest for a few minutes, and you're good to go!
Chimichurri Pork Flank Steak
Steak lover? The pork flank steak will charm you. This unique cut on the market comes from one of the most tender parts of the pork. It is a rather lean piece of meat, but sufficiently marbled to achieve a tender and juicy finish, especially with medium cooking. It is perfect in a classic steak frites where it is served as is, but it can also be cut into strips to garnish fajitas, a sandwich, or a salad.
Savor our marinated pork flank steak with our chimichurri spice blend made of fresh herbs, garlic, and lemon.
How to achieve the perfect cook
On the BBQ (our favorite): Preheat the BBQ to medium heat, around 260°C (500°F), then cook for 8 to 10 minutes over direct heat, turning regularly.
In the pan: In a non-stick pan with a drizzle of oil, cook for 11 to 14 minutes over medium heat, turning regularly.
Pork Capicola Steak
Tender and flavorful, the capicola steak stands out for its fine and juicy fibers that allow for quick cooking without the meat becoming tough. The more marbled the piece, meaning streaked with fat, the more tender it will remain after cooking. It is a cut that is loved for its rich flavor and exceptional tenderness.
In the summer, we like to add it to a fresh salad for a protein-rich meal, or slice it to make a sandwich.
How to achieve the perfect cook
On the BBQ (our favorite): Oil the grill, then preheat the BBQ to medium heat, around 260°C (500°F). Cook for 10 to 12 minutes over direct heat, turning regularly.
In the pan: In a non-stick pan with a drizzle of oil, cook for 12 to 13 minutes over medium-low heat, turning regularly.
Pork T-bone
This steak is recognized by its T-shaped bone, which divides the piece into two distinct yet complementary parts. On one side, you have the tenderloin located along the small bone, which is the most tender. On the other side, there's the loin, which is slightly firmer but exceptionally flavorful. The cut is covered with a thin layer of fat that enhances the taste without making it greasy.
The portion of the T-bone is generous, making it perfect for sharing between two people by simply adding grilled vegetables from the BBQ or your favorite side dish.
How to achieve the perfect cook
On the BBQ (our favorite): Oil the grill, then preheat the BBQ to medium heat, around 260°C (500°F). Cook for 10 minutes over direct heat, turning regularly. Continue cooking for 5 to 8 minutes over indirect heat, turning regularly.
In the pan: In a non-stick pan with a drizzle of oil, cook for 15 to 17 minutes over medium-low heat, turning regularly.
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