Beeler’s Pure Pork Boneless Whole Loin
5 individually vacuum sealed loins, approximately 9 lbs. each (about 45 lbs.)
Beeler’s Pure Pork Boneless Whole Loins come from humanely raised, free-range, red Duroc pigs, a European crossbreed famous for its marbling. The meat is known for its juiciness and relatively mild pork flavor for a heritage breed.
The Beeler family has been raising “the perfect pig” since 1846. Committed to never, ever using hormones, growth promotants, antibiotics and crates, they give their pigs room to root, roam, socialize and express their natural instinctive behaviors. With six generations of expertise, Beeler’s combines Old World animal husbandry and the natural lineage of their pigs with today's sophisticated breeding methodology to produce a product that is wholesome, flavorful, and all-natural.
Store frozen meats in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
A whole pork loin can be broken down into roasts and chops. The center of the loin, where the fat cap is thickest, is best used for roasting. You can roast it whole, or butterfly it, spread the interior with a mixture of garlic and herbs, then roll and tie the roast before cooking. The blade end of the loin is the one that shows the most dark meat. This end is best for cutting into chops that you want to pan fry or grill. The leaner sirloin end is ideal for sous vide preparations. Pork loin pairs well with pungent herbs, spices, and aromatics such as rosemary, thyme, garlic, lemon, cumin, curry powder or chiles. The ideal temperature for cooked pork is 145°F.