Berkshire pork is revered by chefs worldwide for its deep flavor and extraordinary marbling. This heritage breed hog simply produces superb pork.
The tenderest cut of them all, this is one lean and silky piece of meat. A beautiful, long piece of pork, the tenderloin is ideal for slicing into medallions and searing quickly in a hot pan.
But you can also stuff it with herbs, roll and tie the tenderloin and roast it in the oven, for restaurant-caliber cuisine and delighted dinner guests.
Just the facts
- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones* from birth
- No animal by-products in grain diet
- 2 pieces per package
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
*USDA regulations prohibit the use of hormones in pork
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
Our Berkshire hogs are happy hogs, raised by a cooperative of small farms in Missouri at the foot of the Ozark Mountains. This group of about a dozen family farms raises Berkshire and cross breeds, which we refer to simply as “heritage.” The hogs are fed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable “circle farms” that raise and grind their own feed for the pigs.
Families of pigs are left together, to forage and frolic outdoors in pasture land. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.
The cooperative is strict about banning the use of antibiotics and hormones* on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned.They are paid a premium for their humanely-raised pork, making the small family farm a profitable business, and proving that there might be a future in the old breeds after all.
*USDA regulations prohibit the use of hormones in pork.
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.