Heritage Pork Loin – Pasture Raised (6 to 7 lbs)
Now Only : $79.95
Weight : 112 oz
Rain Crow Ranch American Pasture Pork Loin is considered by many to be the top of the line in pork cuts.
Marbling, juicy, tender and incredible flavor are the hallmarks of RCR American Pasture Pork.
Our heritage breed pork is raised on open pasture which allows them to slowly mature in both flavor and marbling to become the highest quality pork available anywhere. Our goal is not fast rather the focus is on quality. Pork Loin sits on top of the rib cage and is used to cut pork chops (bone in) or steaks. It can be grilled, baked or fried.
Rain Crow Ranch American Pasture Pork uses heritage breeds of Berkshire X Duroc X Red Wattle to capitalize on the marbling and flavor. It is not the “other white meat”. which is tasteless and tough. It is rich in flavor and oh so tender.
Rain Crow pigs are allowed to be raised the way a pig should in a low-stress environment acting like pigs with rooting and wallows. This contributes to the quality of life for the pig and in the quality of the pork. “Happy pigs, Better pork”
Note: individual whole loins will vary in size due to varying size of the pig. Unlike commercial pork it is not cookie-cutter production.
Our shipping is currently handled by our processing facility and comes direct to your door via either UPS or FedEx.
We ship on Monday, Tuesday and Wednesday to allow the product to arrive in frozen condition and to avoid the chance of sitting over the weekend.
Currently we ship in Styrofoam coolers using dry ice. You can reuse these containers for picnics and when you need to keep food cool.
We will send you a shipping confirmation and tracking number the day the product ships so you will be advised to look for arrival.
We send the product with the signature waived to allow the delivery to be left at your door if you are not home.
Otherwise, it may ride around in the delivery truck for days.
Recipes / Tips
Our favorite way to prepare is by smoking on a Traegar grill.
Use a generous amount of seasoning of your choice and let sit for an hour to get to room temperature. Place on the smoker and let it get to 145 degrees on a meat thermometer.
This may seem shy of the 160 degrees you remember but the temperature will continue to rise as you let the pork rest before cutting.
The USDA (http://www.foodsafety.gov/blog/meat_temperatures.html) now recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit.