The fresh boneless rib cut from Quadro Carni e Salumi is a highly renowned and sought-after cut by chefs and the best butcher shops in Piedmont. The rib, also called arista, is the upper part of the pig's ribs and when sliced it is called a chop. The meat comes from pigs of the Gran Suino Padano breed, born and raised in Italy, weighing 144-176 kg, from farms certified by the Parma Ham Consortium and the San Daniele Ham Consortium. This particular breed has meat rich in noble proteins and vitamins, is low in fat and cholesterol, and meets the principles of a balanced diet. The cut is the part of the pig located at the upper end of the torso. The product is deep red in color. Production process: slaughtering, pre-cooling tunnel, cutting, storage in refrigerated rooms. No allergens. Gluten free. Quantity of chops: 5/7 pieces.
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The fresh boneless rib cut from Quadro Carni e Salumi is a highly renowned and sought-after cut by chefs and the best butcher shops in Piedmont. The rib, also called arista, is the upper part of the pig's ribs and when sliced it is called a chop. The meat comes from pigs of the Gran Suino Padano breed, born and raised in Italy, weighing 144-176 kg, from farms certified by the Parma Ham Consortium and the San Daniele Ham Consortium. This particular breed has meat rich in noble proteins and vitamins, is low in fat and cholesterol, and meets the principles of a balanced diet. The cut is the part of the pig located at the upper end of the torso. The product is deep red in color. Production process: slaughtering, pre-cooling tunnel, cutting, storage in refrigerated rooms. No allergens. Gluten free. Quantity of chops: 5/7 pieces.
