Loin
Our Red Wattle pigs run on Pasture & Forest because pigs are forest animals. Treating our pigs like pigs brings out their authentic flavour and produces a superior product.
Cuts from the pork loin are the leanest and most tender pork cuts. Be careful to avoid overcooking any cut of pork from the loin (they usually have the word "loin" in their name, i.e., tenderloin, loin chop, etc.). The three sections of the pork loin are:
- Blade end is closest to the shoulder and tends to be fatty.
- Sirloin end is closest to the rump and tends to be bony.
- Center portion is, obviously, in the middle and is the leanest, most tender, and, of course, most expensive section of pork.
When sold as whole "roasts," pork loins are usually tied up, as pictured. Are you looking for the long, skinny tenderloin?
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