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. 

• No antibiotics or hormones* from birth
• Humanely raised
• Bred from pigs with traceable history
• Fed a vegetarian diet
• No animal by-products
• Exceptionally tender, well-marbled style of 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
• Ships in an uncooked state