“Today the quality standard of France’s low-end market is really quite average... What we want is to create a discount range that offers a superior quality than currently exists in France,” Bernard, who heads Morpol’s 15-strong team in France from Cuisery, near the Swiss and Italian borders, told IntraFish.
“So while we locate ourselves on the discount range we’re a notch above on the quality level. We do a full filleting -- removing the dark muscles and the side fat of the fillet -- in order to have a nice-looking slice that is esthetically agreeable for the consumer.”
Since
