The boneless loin roast is cut from the Loin primal, meaning the pig’s back behind the ribs. It is generally the most tender area of the animal. Boneless roasts generally require less cooking time than a bone-in cut, but boneless loin roasts are still best slow roasted or braised. Try it in a garlic and herb crust, a brown sugar glaze, apple cider marinade, and more!
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.