Choosing your piece of meat

F. Ménard | Homme souriant en sarrau blanc et tablier rouge dans une boucherie blanche

Pork meat is lean (about 30% leaner than 30 years ago!) whose quality can be seen in its rosy colour and white fat (rather than yellowish), without excess humidity. When selecting your meat, When selecting your meat, make sure it is odourless. 

Also, select a cut that will have a thin layer of fat: it will melt during cooking while giving your meat maximum flavour.