# Larding a Pork Loin for sous vide. Does it worth?

**URL:** https://community.anovaculinary.com/t/larding-a-pork-loin-for-sous-vide-does-it-worth/12122
**Category:** Anova Precision® Cooker
**Created:** [January 4, 2018, 3:54pm UTC](https://community.anovaculinary.com/t/larding-a-pork-loin-for-sous-vide-does-it-worth/12122 "2018-01-04T15:54:17Z")
**Posts on this page:** 1
**Showing post:** 11

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### Author: ![mejakm](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mejakm/32/6761_2.png) [@mejakm](https://community.anovaculinary.com/u/mejakm)
#### Post date: [January 6, 2018, 10:31am UTC](https://community.anovaculinary.com/t/larding-a-pork-loin-for-sous-vide-does-it-worth/12122/11 "2018-01-06T10:31:11Z")

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thanks guys!

I made a topic where you can add the pic of which cut is the best for this dishes 🙂

> [@Meat cuts for american dishes](https://community.anovaculinary.com/t/meat-cuts-for-american-dishes/12201):
>
> Hey, I opened this topic because in the USA you have a lot of BBQ dishes that are mouthwatering but some of us (like me) that live in other parts of the world (I’m in EU) where this dishes aren’t common and they are served only in the american bbq restaurants, don’t know which cut of the animal we have to buy to make the selected dish. I would like that if it’s not a problem for you, to share with us the pictures of the whole animals (cut diagrams) with marked the parts of the animal that are t…

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_[View the full topic](https://community.anovaculinary.com/t/larding-a-pork-loin-for-sous-vide-does-it-worth/12122)._