The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Berkshire pork is revered by chefs nationwide. But it’s an international star, too. In Japan, where it is known as Kurobuta, Berkshire pork has attained a prized status rivaling that of Kobe beef. Its lineage is impeccable, dating back 300 years in England, and it boasts extraordinary marbling and rich taste.
Our heritage-breed Berkshire hogs are happy hogs, raised by a Midwestern cooperative of small, family-run farms without any antibiotics, hormones* or animal by-products. They are raised on pasture, with access to shelter, grain feed and water, and are allowed all their natural rooting and social behavior.
Pork tenderloin pairs beautifully with all sorts of ingredients in any season—peaches in summer, figs in winter or bacon year-round—and it can be cooked up in a flash on the stovetop or in the oven. Pork tenderloin, as its name suggests, is exceptionally silky in texture, yet lean, so it shouldn’t be overcooked. In 2011, the USDA recommended that pork be cooked to an internal temperature of 145 degrees, 15 degrees cooler than the previous standard.
Try our recipe for Pork Tenderloin with Foie Gras and Summer Truffle Coulis, which also uses our luscious foie gras, for restaurant-caliber cuisine and delighted dinner guests.
*USDA regulations prohibit the use of hormones in pork.
"Chef David Honeysett's recipe combines foie gras, truffles and peaches in an ingeniously bright dish that pairs Tuscan kale-wrapped pork tenderloin with truffle-infused coulis and peach and white balsamic vinegar purée. "
"Grilled, juicy pork tenderloin gets a quick salsa topping of fresh, cubed mangoes, mint and honey spiked with jalapeño heat."
"Cardamom adds a deep, floral flavor to this pork tenderloin, which is sliced and sauteed on top of the stove. Fresh orange segments make for a quick sauce."
"Chef Charlie Palmer of Aureole squeezes fresh lemon juice over pork tenderloin before roasting it on a bed of carrots and baby onions tossed with white balsamic vinegar. The resulting dish is light and bright with flavor."
"Emily Nunn loves Vietnamese Banh Mi sandwiches. Her recipe requires little assembly, relying on many store-bought ingredients. Though any good-quality pâté will do, Nunn prefers our Mousse Trufee, from our French Pâté Collection."