Tenderloin chop LIVAR
Karbo (pork chop) is probably one of the most commonly eaten cuts of meat in the Netherlands — and let’s be honest: a pork loin chop now and then is just delicious. Especially from Livar! A fantastic product to work with.
Bert-Jan Lantinga
Where is a fillet chop?
Hare chop Livar is cut from the last part of the chop string, where there is actually no rib anymore. It owes its name to the piece of pork tenderloin attached to the carbo. There is a small T-shaped piece of bone in the chop. Tenderloin chop is the leanest type of pork chop. The meat is white in color and has a lot of flavor, especially this LIVAR fillet chop!
Hare chop Livar
This Livar tenderloin comes - yes - from the Limburg Monastery Pig, as far as we are concerned, the number 1 in Dutch pork. As an official dealer of LIVAR, we are of course very proud of our product. Because of the taste, but certainly also because of the origin. These two things are closely linked. LIVAR is the only pork concept to have been awarded 3* better life by the Animal Protection Society and that is of course not without reason. The origin of brightly colored LIVAR pigs lies at Lilbosch Abbey in Echt, Limburg. There the animals were lovingly cared for by monks and they could root and roll in the mud all day long in the monastery gardens. In addition, the animals were served grown Limburg grains. Today Livar pigs no longer all roam around at Lilbosch Abbey, but they do all grow up on fine free-range farms. The animal welfare requirements are the same. In fact, Livar works every day to make its farms even more animal-friendly. Taste as a reward for good care is the slogan and that is not a lie. LIVAR monastery pigs are on par with the best free-range pigs in Spain or Italy. The meat is authentic, traditional and honest. Taste it yourself! You taste the good life.Artisan and authentic meat
Livar pork is in a class of its own. It is laced with grease, dé flavor carrier of meat. Moreover, it hardly loses weight during preparation, which means the meat remains tender and juicy. So you're definitely in the right place with Livar tenderloin!
Nutritional value of raw hare chop LIVAR per 100 grams
| Energy (kJ) | 653 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 156 | Vitamin B1 (milligram) | 0.71 |
| Protein (grams) | 23.2 | Vitamin B6 (milligram) | 0.56 |
| Fat (grams) | 7 | Vitamin B12 (micrograms) | 0.28 |
| Saturated fatty acids (grams) | 2.8 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (grams) | 2.9 | Iron (milligrams) | 0.5 |
| Polyunsaturated fatty acids (gram) | 0.7 | Zinc (milligrams) | 1.61 |
| Trans fatty acids (grams) | 0 | Sodium (milligrams) | 51 |
| Cholesterol (milligrams) | 38.5 |
Season your Livar pork chop with spices first. Salt and pepper are enough, but you can also season the chop with pork seasoning or other pork spice mixes. Choose whatever you like! For a nicely cooked pork chop, sear the meat briefly on both sides. Then, lower the heat and cook it for about 11 to 14 minutes — depending on the thickness of your pork chop — until it reaches an internal temperature of 64 degrees.
By the way, the pork chop from Limburg's Kloostervarken also cooks well on the BBQ, but keep in mind that you will need to cook it a little longer, about 12 to 15 minutes.
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 631 |
| Energie (kcal) | 151 |
| Vet (g) | 6.7 |
| Verzadigd vet (g) | 2.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.6 |
| Zout (g) | 0.08 |
Tenderloin chop LIVAR
Hare chop LIVAR, or Limburg Monastery Pig. Pork at its best!
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Karbo (pork chop) is probably one of the most commonly eaten cuts of meat in the Netherlands — and let’s be honest: a pork loin chop now and then is just delicious. Especially from Livar! A fantastic product to work with.
Bert-Jan Lantinga
Hare chop LIVAR, or Limburg Monastery Pig. Pork at its best!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Karbo (pork chop) is probably one of the most commonly eaten cuts of meat in the Netherlands — and let’s be honest: a pork loin chop now and then is just delicious. Especially from Livar! A fantastic product to work with.
Bert-Jan Lantinga
Where is a fillet chop?
Hare chop Livar is cut from the last part of the chop string, where there is actually no rib anymore. It owes its name to the piece of pork tenderloin attached to the carbo. There is a small T-shaped piece of bone in the chop. Tenderloin chop is the leanest type of pork chop. The meat is white in color and has a lot of flavor, especially this LIVAR fillet chop!
Hare chop Livar
This Livar tenderloin comes - yes - from the Limburg Monastery Pig, as far as we are concerned, the number 1 in Dutch pork. As an official dealer of LIVAR, we are of course very proud of our product. Because of the taste, but certainly also because of the origin. These two things are closely linked. LIVAR is the only pork concept to have been awarded 3* better life by the Animal Protection Society and that is of course not without reason. The origin of brightly colored LIVAR pigs lies at Lilbosch Abbey in Echt, Limburg. There the animals were lovingly cared for by monks and they could root and roll in the mud all day long in the monastery gardens. In addition, the animals were served grown Limburg grains. Today Livar pigs no longer all roam around at Lilbosch Abbey, but they do all grow up on fine free-range farms. The animal welfare requirements are the same. In fact, Livar works every day to make its farms even more animal-friendly. Taste as a reward for good care is the slogan and that is not a lie. LIVAR monastery pigs are on par with the best free-range pigs in Spain or Italy. The meat is authentic, traditional and honest. Taste it yourself! You taste the good life.Artisan and authentic meat
Livar pork is in a class of its own. It is laced with grease, dé flavor carrier of meat. Moreover, it hardly loses weight during preparation, which means the meat remains tender and juicy. So you're definitely in the right place with Livar tenderloin!
Nutritional value of raw hare chop LIVAR per 100 grams
| Energy (kJ) | 653 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 156 | Vitamin B1 (milligram) | 0.71 |
| Protein (grams) | 23.2 | Vitamin B6 (milligram) | 0.56 |
| Fat (grams) | 7 | Vitamin B12 (micrograms) | 0.28 |
| Saturated fatty acids (grams) | 2.8 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (grams) | 2.9 | Iron (milligrams) | 0.5 |
| Polyunsaturated fatty acids (gram) | 0.7 | Zinc (milligrams) | 1.61 |
| Trans fatty acids (grams) | 0 | Sodium (milligrams) | 51 |
| Cholesterol (milligrams) | 38.5 |
Season your Livar pork chop with spices first. Salt and pepper are enough, but you can also season the chop with pork seasoning or other pork spice mixes. Choose whatever you like! For a nicely cooked pork chop, sear the meat briefly on both sides. Then, lower the heat and cook it for about 11 to 14 minutes — depending on the thickness of your pork chop — until it reaches an internal temperature of 64 degrees.
By the way, the pork chop from Limburg's Kloostervarken also cooks well on the BBQ, but keep in mind that you will need to cook it a little longer, about 12 to 15 minutes.
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 631 |
| Energie (kcal) | 151 |
| Vet (g) | 6.7 |
| Verzadigd vet (g) | 2.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.6 |
| Zout (g) | 0.08 |
