ROTI DE PORC A L AIL
The Product
Garlic-studded roasted pork loin, a French bistro classic. The garlic permeates the meat during roasting, creating aromatic, flavorful slices perfect for sandwiches or cold platters.
Origin & Terroir
Garlic and pork is fundamental to French cooking across all regions. This preparation is particularly popular in Provence and Southwest France where garlic is used generously.
How to Enjoy
Excellent cold in sandwiches with Dijon mustard and butter. Slice thin for charcuterie boards or dice for salads. Pairs with Côtes du Rhône, Provence rosé, or light beer.
Did You Know?
The French technique involves studding the pork loin with garlic cloves before roasting - as it cooks, the garlic mellows and infuses the meat. Unlike heavily processed deli meats, this is simply quality pork, garlic, and salt.