All there is to know about the good bits
The ham
The ham
The high-quality cut of the pig, par excellence. A moist, fine, savoury and very lean meat, which for a long time was reserved for special occasions and royal tables. Brocéliande today offers you many recipes for cooked ham, stemming from our curing know-how, as well as dry-cured ham from our fermenting know-how.
The hock
The hock
The hock is the part of the body located between the thigh and the calf, behind the knee. Prepared according to our know-how, with a moist and confit-like texture, it is also sometimes known as the "knuckle". At Brocéliande, this is our flagship rotisserie product, for its tender moist texture and its inimitable taste!
The "pointe"
The "pointe"
The "pointe" is a piece in the shape of a pyramid. It is situated in the dorsal part of the animal, behind the rack of ribs. Eaten roasted or as pork ribs, it requires long cooking to preserve its moistness.
The "Filet mignon"
The "Filet mignon"
The tenderest part of the pig. Together with ham this is a genuine cut of choice. A lean and narrow cut located under the ribs, it is subject to little stress during the life of the animal, which explains its unique tenderness. To be cooked in the oven or in a casserole in order to enjoy all the tenderness! Filet mignon has a rather neutral taste, but never fails to tempt with sweet, savoury or spicy original recipes.
The belly pork
The belly pork
Belly pork consists of alternating fat and lean meat. This gives the characteristic structure of pork bellies and bacon, consisting of successive layers. At Brocéliande, we work in particular with the belly using our roasting know-how. Thus we can offer you tender tasty products, which are the perfect accompaniment to all your preparations.
The rack of ribs
The rack of ribs
This is where the best joints are located (coming from the loins). Firm and tasty, you can prepare them in the oven or in a casserole dish. NB: If you cut in the other direction, you obtain the famous pork chops from the rack of ribs, to be cooked in a frying pan or on the barbecue. Brocéliande joints are prepared employing our roasting and curing know-how. Already cooked, finally coated in garlic, they are the perfect accompaniment to your vegetable preparations.
The spare rib
The spare rib
Spare rib is a word which you have no doubt come across on a restaurant menu. Spare ribs are characterised by the presence of a bone from the ribs running all along the cut. Moreover it consists of a moist and tasty meat. To be grilled on a barbecue or rotisserie for even greater taste and tenderness. With Brocéliande and our roasting know-how, discover the little natural spare ribs, or Provence-style spare ribs (flavoured with herbes de Provence, cooked tomatoes and onions).
The front hock
The front hock
The front hock is the part of the body located between the shoulder and the calf, behind the knee. The front hock has less meat than the rear hock, which is more fleshy.
The shoulder
The shoulder
The shoulder is the superior part of the front leg of the pig. Very lean and tender, the shoulder is the best part for roast.
The shoulder blade
The shoulder blade
The cut for roasting par excellence! Consisting of the best two nuggets of the shoulder, the shoulder blade is one of our flagship rotisserie products. It reveals a fine delicate flavour, and has an uncommon tenderness!
The spine
The spine
The spine designates the upper part of the spinal column of the pig. Here there are tasty roasting cuts, to be cooked in the oven or on a rotisserie.