The loin is one of the leaner cuts on a pig which often leaves it lacking flavor. Not so with these. We’ve got a supply of loins from heritage breed hogs that will knock your socks off. The pork comes from hogs that are raised impeccably. The pigs are not confined, have access to the outdoors, and never receive antibiotics or hormones.
Red Wattles Rib Rack Loin (illustrated)
Red Wattles are an old breed of pig that was raised for flavor, not fashion. A century or two ago you’d have found Red Wattle pork on tables in New Orleans where they were a popular pig, sporting meat that could pair well with the region’s full-flavored cooking. The flavor is rich, herbaceous, even a little sweet. It packs more flavor than I’ve ever had in a pork rib. The crowning glory of Red Wattle pork, however, is its fat. It marbles the meat and wraps the chop in a soft, opaque band. When cooked it melts within the meat and softens its edge to a luscious, lip-smacking bite. This is melt-in-your mouth fat, the kind of succulent experience you expect in great steaks and some cured meats. It’s never a sensation I’d experienced in a pork rib until I met this one. This is a five-rib rack, Frenched so the bones show. You can cook it whole or separate and grill each piece. Either way the result is astounding.
Berkshire Boneless Loin
Berkshire is the heritage breed of pork you'll see most often on restaurant menus. Now it's available for home cooks, too. Berkshire pork has a classic pork flavor turned up about six notches. It's got a juicy mouthfeel thanks to a healthy amount of intramuscular fat. Here we have a single loin, carved clean of its bones, ready to roast in a coat of cracked fennel seeds or stuffed with branches of fresh rosemary.
Ibérico Boneless Loin
Spain’s Ibérico hogs are the heirloom of heirloom hogs, the standard against which all great pork is measured. They are the black footed pigs of Southern Spain, the ones who roam wide in the Dehesa, foraging, rooting, and turning their loins and hams into the most prized cured meats in the world. In fact 99% of the time you find their pork cured
, not fresh ready to roast or grill. So lucky us. We've got a limited supply of thick loins that, when roasted to medium rare, will make you swear you’re eating some crazy cross between a cow and a pig. It’s not. It’s all pig. And you’re in heaven.
Loins ship frozen. They may thaw and be cold, not hard, when they arrive.