Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
This is the pork you’ve been hearing about. Heritage Berkshire pork is revered by chefs nationwide. Its lineage is impeccable, dating back 300 years in England, and it has extraordinary marbling and rich taste. In Japan, where it is known as Kurobuta, Berkshire pork has attained a prized status rivaling that of Kobe beef.
Our six-pound Berkshire pork loin roast is ideal for feeding a hungry crowd, and is superb when grilled, roasted or stuffed. Pair the pork with fresh, seasonal vegetables—grilled peaches or fresh tomatoes tossed with basil in the summer, caramelized pears or apples cooked in maple syrup in the winter and fall. For a super easy preparation, rub the roast with mustard and olive oil and then pack on your favorite combo of chopped, mixed herbs—rosemary, thyme, parsley, sage, oregano.
Our heritage breed hogs are happy hogs raised by a Midwestern cooperative of small, family-run farms without any antibiotics, hormones* or animal by-products ever used. They are raised on pasture, with access to shelter, grain feed and water, and are allowed all their natural rooting and social behavior.
· Raised without antibiotics, hormones* or animal byproducts · Humanely raised · Bred from pigs with traceable history · Fed a vegetarian diet · No animal by-products · Exceptionally tender, well-marbled style of heritage pork · Family-farm raised, with 15 square feet of indoor space per animal, as well as full access to the outdoors · Majority of farms are sustainable “circle farms” that raise and grind their own feed for the pigs · One boneless pork loin per package (6 pounds average weight) · Ships in an uncooked state
"Writer Hope Fox demonstrates how easy it is to create five-star recipes without spending too much time in the kitchen. Check out her book, Impress for Less, for more ideas."
"A generous layer of fresh herbs form a tasty crust in this simple roast pork preparation. "
"Josefina Howard of the massively popular Rosa Mexicano chain rubs thick loin pork chops with a paste of reconstituted ancho chiles, garlic, cinnamon, oregano and thyme."
"A quick soffrito of pine nuts, garlic and dried currants makes the perfect accompaniment to cubed and lightly-grilled pork loin."
"Ginger, onions, prunes and mushrooms make an earthy chutney for pan-fried pork chops."
