Whether you’re buying a tenderloin, sausage, bacon or a roast, duBreton is wholesome pork that you can feel good about.
What it takes to become Certified Humane
This rigorous, third-party certification process ensures life begins with a mother who is given ample space to engage in natural behaviours even before her piglets are born. As piglets grow, an enriched environment where they can root around and discover (such as ropes or balls) is provided.
They are raised with shelter and resting areas and are vegetable grain fed. duBreton hogs are raised without the use of antibiotics and, like other hogs, are raised without the use of added hormones. When ready for market, the animals are gently transported for processing along the shortest travel route possible.
Great Recipe Ideas:
Pork Loin
How is pork loin different from pork tenderloin? The “loin” is a large section that includes almost the entire back. Pork loin is often further cut into roasts and cutlets that can have very little fat on them, making them susceptible to drying out when cooked. The secret to juicy pork loin is simple: keep your eye on the clock, be generous with marinades and glazes and allow the meat to rest before serving. This important last step allows meat to reabsorb all that moisture it was releasing during the cooking process.
- Cumin-Spiced Pork Skewers with Apricot Mustard Dipping Sauce
- Orange Rosemary Glazed Pork Roast
- Teriyaki Stir Fry
- Cranberry and Apple Stuffed Pork Roast
Pork Chops
Just about everybody has chewed through an overdone pork chop! Don’t make this the case at your next family meal. These economical cuts stay nice and juicy when they’re cooked for just a few minutes on high heat, either broiled or in a skillet alongside veggies for a fast, one-pot supper.
Pork Tenderloin
It’s quick to cook and full of flavour – you just can’t go wrong with pork tenderloin. “Tenderloins” are literally one of the most tender cuts from this section, taken from the lower backside. As with other cuts of pork, the secret to keeping those juices in is to not overcook the meat and let it rest before serving.
