Description
Lean and tender, the pork fillet is a prime cut that is commonly sliced into medallions and cooked hot and fast. With melt-in-your-mouth texture, the tenderloin can also be cooked whole: sear it in a pan until golden brown, then pop it in the oven until the centre is juicy and pink.
We source whole pasture-raised pigs from a variety of ethical farmers, including Tallabung Pork, a boutique producer based in the Lachlan Valley region of NSW. Tallabung focuses on rare black-haired breeds that roam freely on open pasture, producing rich meat with a sweet pork flavour.
All of the pork we source is pasture-raised and antibiotic and hormone-free.