Pork tenderloin! Only two per pig, a special cut of meat for sure- brine, sear and roast in a hot oven, and don't overcook this little guy. A good instant read thermometer is a must for this cut! A tenderloin can also be cut into thin medallions and seared quickly, no more than a minute per side.
Pasture raised, antibiotic free pork from the Capay Valley. Fed only non-GMO feed, heritage breed crosses (Berkshire, Hampshire, Gloucester Old Spot).
Notes from the producer:
Our decision to raise pork comes from our desire to be as well rounded a
farm eco-system as possible, and there is so many things on a small
farm a pig can eat that go to waste otherwise. They are also quick to
finish- taking about 1/3 of the time of a grass finished beef and 3
months less than a grass finished lamb. Throughout the summer and fall,
our pigs are rotated through a series of pastures
within the orchards and also through pastures where the sheep had been
overwintered, and they plowed up and ate tons of grubs and bugs, weeds,
roots and even... grass. They love clover and alfalfa and will dig the
whole plant up and eat it. I also fed them dropped fruit of all kinds
from our orchard. They also did a great job
taking care of any overripe melons. And
when we were done harvesting melons, I fenced in the field with electric net and
turned the hogs out to root out all the remaining melon plants, melons,
sunflowers, corn, tomatoes, amaranth. They dug up the
sunflower stalks and ate the roots. They even made some inroads on the
bindweed and bermuda grass rhizomes. Right before slaughter, they were eating acorns and
pecans and black walnuts along with pomegranates and olive pomace from
our olive oil milling.
For supplemental feed and to keep the meat sweet, we feed only certified
non-GM feed from Bar Ale in Williams, CA, as well as our own alfalfa hay,
and sprouted organic wheat and peas. We truly believe this is some of
the tastiest pork you will eat as well as being full of healthy omega-3
fats from foraging.