Lean and tender, the pork fillet is a top-quality cut often sliced into medallions and cooked quickly. With its melt-in-your-mouth texture, the tenderloin can also be cooked whole: sear it in a pan until golden brown, then finish in the oven for a juicy, pink center. We source whole, pasture-raised pigs from a variety of ethical farmers, including Tallabung Pork, a boutique producer in the Lachlan Valley region of NSW. Tallabung specialises in rare black-haired breeds that roam freely on open pastures, yielding rich meat with a naturally sweet flavor. All of our pork is pasture-raised, antibiotic-free, and hormone-free.
