Primal cuts (HRI)

Food service industry

Nagano pork is distributed throughout the large network of hotels, restaurants and institutions (HRI).

Food service managers and chefs alike will be delighted to offer their clients a premium-quality product that adds a touch of distinction to their menu.

Butcher shops and fine grocery stores

Different pieces of meat are offered to retailers, according to their specifications. Retailers can therefore offer a wide range of Nagano products to pork connoisseurs looking for superior-quality meat.

(Consult the list of distributiors)

Each piece of Nagano pork is deboned and carefully cut by hand, thereby contributing to its exceptional quality.

Our standard cuts

(Visit the Lucyporc website for more information on the products available to professionals.)


Mouthwatering and delicious, this cut includes four riblets from between the 4th and 5th ribs. Whether prepared as an appetizer or a main course, this distinctive cut is sure to please the finest palates!


Cut from between the 4th and 5th ribs, our pork shoulder is considered whole, as it comes with the shank and the flank intact. Its fat cover is approximately 8 mm thick.


Our pork rump is a long cut that includes the sirloin. Its fat cover is approximately 3 mm thick.


Reinvent how you prepare pork tenderloin, with a cut that includes the tenderloin butt as well as the eye muscle. This pinker and more tender meat melts in your mouth!


Cut from between the 4th and 5th ribs, our pork flanks are unique, as the meat comes attached to the ribs. Its fat cover is approximately 8 mm thick.


Surprise the finest palates with a distinct cut of pork with the rib meat intact. Prepared it as desired and enjoy its natural flavour and exceptional tenderness. It is cut from between the 4th and 5th rib, and its fat cover is more than 8 mm thick.

Premium loin

(description and photo pending)


Thanks to our distinctive cutting methods, we can offer you this exquisitely tender piece of meat. The rectangular-shaped butt is cut from between the 4th and 5th rib. It is wrapped in a 10 mm x 50 mm strip of fat.

« The best of both worlds: a homegrown product with a consistency that is rarely seen. »
– Mario Julien, executive chef, Le Mirage golf club

Have your customers discover the different cuts of meat, describing the qualities and flavours that set it apart. They’ll be delighted with the truly delectable results!

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