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Pork tenderloin is now back in stock: soy-free, certified organic, pastured, heritage breed

Posted by: Trevor

March 12, 2012

We are now stocked-up with all your pork favorites, including tenderloin which we were out of for the past few weeks. We processed several of our gorgeous pigglies just a few days ago.

The tenderloin of pork is highly valued because it is so tender (tender-loin). It is the thin strip of muscle tissue next to the back bone --- and the reason it is tender is because it does very little work. It also tends to be quite lean, which gives it an unusual and pleasant combination of low-fat yet almost melt-in-your-mouth taste.


These are some of our heritage pigs in the summer.
Their lovely brown color helps them enjoy the sun.

Since our pigs are raised outdoors, foraging and digging, lazing in the sun and eating soy-free certified organic healthy food, they are a completely different creature than conventional pigs. Totally different. Plus, being a heritage breed (Tamworths and Large Blacks are the breeds we raise --- old-fashioned breeds that were popular a century ago) they have more lard on them than modern breeds. We like it that way, because lard from an organic outdoor pig is as healthy (or healthier) than the healthiest butter.

Have you ever wondered why the "experts" tell us that fish is healthy because it's got oil (i.e. fat) in it --- but they condemn pork or beef cuts that contain fat? The problem is, they’re talking about cows from feedlots and pigs from barns. Thankfully, there are a handful of scientists who are now examining the fat from healthy cows and healthy pigs, and discovering that Yes, all that fat is good. Go for the lard.

Even so, a very lean cut from one of our pigs is a real treat, and the tenderloin is that (and by the way, so is the back bacon, a truly healthy and tasty breakfast food).

And so, for you lovers of pork tenderloin, your wait is over. Place orders here.


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