LIVAR Entrecote with rind
Our stores have also been official LIVAR dealers for some time now, and we’re quite proud of that — it’s truly an exceptional product to work with! The slogan “Flavour as a reward for proper care” couldn’t be more accurate. LIVAR really is a class of its own. And a Livar entrecote... Well, what can I say!
Bert-Jan Lantinga
Livar sirloin steak with rind
Livar sirloin steak with rind is pork at its best! Cut from the loin with a nice fat edge and even more flavor thanks to the rind. LIVAR is characterized by superior quality, distinctive taste and honest origin.
LIVAR - Limburg Monastery Pig
The Butchery is an official dealer of LIVAR and we are of course happy with that. What a beautiful product to work with! LIVAR is the only pork concept that has been awarded a 3* better life by the Animal Protection Society and you can really taste that good life. The origin of brightly colored LIVAR pigs lies at Lilbosch Abbey in Echt, Limburg. There, the animals are lovingly cared for by monks and the pigs can root and roll in the mud in the monastery gardens and are served freshly grown grains from Limburg.
Taste as a reward for good care
One of the characteristics of LIVAR meat is the lifestyle of the animals. Livar pigs no longer all roam around at Lilbosch Abbey, but they all do on a high-quality free-range farm. The requirements for carrying the LIVAR quality mark are very strict and LIVAR is still constantly working to make its farms more animal-friendly.
Authentic and traditional
The fact that Livar has a good origin naturally also affects the quality of the meat. LIVAR meat is laced with fat and allows fat to be the 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 sirloin steak! LIVAR monastery pigs are certainly on par with the best free-range pigs in Spain or Italy. The meat is authentic, traditional and honest. Once you taste it, you'll definitely understand what we mean!
Nutritional value of raw sirloin steak LIVAR per 100 grams
| Energy (kJ) | 540 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 128 | Vitamin B1 (milligram) | 0.78 |
| Protein (gram) | 23.3 | Vitamin B6 (milligram) | 0.6 |
| Fat (grams) | 3.9 | Vitamin B12 (milligram) | 0.29 |
| Saturated fatty acids (grams) | 1.5 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (gram) | 1.7 | Iron (milligrams) | 0.4 |
| Polyunsaturated fatty acids (gram) | 0.3 | Zinc (milligrams) | 1.55 |
| Trans fatty acids (grams) | 0 | Sodium (milligrams) | 51 |
| Cholesterol (milligrams) | 36.6 |
How do you fry a pork entrecote LIVAR?
First season the meat and then sear the LIVAR sirloin on both sides in a generous amount of butter. Then fry alternately for a few more minutes until a core temperature of 64 degrees Celsius is reached. An entrecote of the Limburg Monastery Pig should still be a little light pink. food.
A pork entrecote is also great on the barbecue. Please take into account a slightly longer preparation time.
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 898.70 |
| Energie (kcal) | 215.00 |
| Vet (g) | 15.20 |
| Verzadigd vet (g) | 5.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.50 |
| Zout (g) | 0.08 |
LIVAR Entrecote with rind
Livar sirloin steak with rind. Pork with a golden edge!
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Our stores have also been official LIVAR dealers for some time now, and we’re quite proud of that — it’s truly an exceptional product to work with! The slogan “Flavour as a reward for proper care” couldn’t be more accurate. LIVAR really is a class of its own. And a Livar entrecote... Well, what can I say!
Bert-Jan Lantinga
Livar sirloin steak with rind. Pork with a golden edge!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Our stores have also been official LIVAR dealers for some time now, and we’re quite proud of that — it’s truly an exceptional product to work with! The slogan “Flavour as a reward for proper care” couldn’t be more accurate. LIVAR really is a class of its own. And a Livar entrecote... Well, what can I say!
Bert-Jan Lantinga
Livar sirloin steak with rind
Livar sirloin steak with rind is pork at its best! Cut from the loin with a nice fat edge and even more flavor thanks to the rind. LIVAR is characterized by superior quality, distinctive taste and honest origin.
LIVAR - Limburg Monastery Pig
The Butchery is an official dealer of LIVAR and we are of course happy with that. What a beautiful product to work with! LIVAR is the only pork concept that has been awarded a 3* better life by the Animal Protection Society and you can really taste that good life. The origin of brightly colored LIVAR pigs lies at Lilbosch Abbey in Echt, Limburg. There, the animals are lovingly cared for by monks and the pigs can root and roll in the mud in the monastery gardens and are served freshly grown grains from Limburg.
Taste as a reward for good care
One of the characteristics of LIVAR meat is the lifestyle of the animals. Livar pigs no longer all roam around at Lilbosch Abbey, but they all do on a high-quality free-range farm. The requirements for carrying the LIVAR quality mark are very strict and LIVAR is still constantly working to make its farms more animal-friendly.
Authentic and traditional
The fact that Livar has a good origin naturally also affects the quality of the meat. LIVAR meat is laced with fat and allows fat to be the 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 sirloin steak! LIVAR monastery pigs are certainly on par with the best free-range pigs in Spain or Italy. The meat is authentic, traditional and honest. Once you taste it, you'll definitely understand what we mean!
Nutritional value of raw sirloin steak LIVAR per 100 grams
| Energy (kJ) | 540 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 128 | Vitamin B1 (milligram) | 0.78 |
| Protein (gram) | 23.3 | Vitamin B6 (milligram) | 0.6 |
| Fat (grams) | 3.9 | Vitamin B12 (milligram) | 0.29 |
| Saturated fatty acids (grams) | 1.5 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (gram) | 1.7 | Iron (milligrams) | 0.4 |
| Polyunsaturated fatty acids (gram) | 0.3 | Zinc (milligrams) | 1.55 |
| Trans fatty acids (grams) | 0 | Sodium (milligrams) | 51 |
| Cholesterol (milligrams) | 36.6 |
How do you fry a pork entrecote LIVAR?
First season the meat and then sear the LIVAR sirloin on both sides in a generous amount of butter. Then fry alternately for a few more minutes until a core temperature of 64 degrees Celsius is reached. An entrecote of the Limburg Monastery Pig should still be a little light pink. food.
A pork entrecote is also great on the barbecue. Please take into account a slightly longer preparation time.
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 898.70 |
| Energie (kcal) | 215.00 |
| Vet (g) | 15.20 |
| Verzadigd vet (g) | 5.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.50 |
| Zout (g) | 0.08 |