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Description
We have teamed up with the Hirata farm up in the Yamagata prefecture of Japan to bring you one of the best pork that Japan has to offer. This pork is called Sangenton (the Iberico pork of Japan if you like). It is prized for juiciness, flavour and tenderness. It is pink-hued and heavily marbled.
One tenderloin filet is about 450g and can serve up to 4 people.
Serving Suggestion
You can serve your Pork Tenderloin roasted with rosemary, roasted butternut squash with pecans and sage, mango and tomato salad but also glazed with mustard, honey, and applesauce.
Check out this easy recipe:
Coat tenderloins in a few tablespoons of balsamic vinegar and some extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat or garlic powder. Use our steak spice seasoning or simply coarse salt and pepper. Roast in hot oven 20 minutes at 180 degrees. Let meat rest, transfer to a carving board, slice and serve.
In Depth
At the Hirata Farm in Yamagata, breeding, feeding, processing, distribution, and shipping takes places under one roof. The Hirata Farm ("Hirata Bokujou" in Japanese) is well-known for premium pork in Japan. No hormones are ever used. Also, the pigs are not fed any animal proteins. They are fed vegetable mixtures such as corn, local rice, and soybean etc. The used vegetables are carefully selected and of the best quality.
The so-called "Sangenton" (三元豚）is the result of selective breeding between the American landrace, the British Berkshire, and the Duroc Hog.
The pigs are relatively small and take about 250 days to be raised. Normal pigs take about 160 days. Also due to their size, they have a much lower yield, what basically makes them every corporate farmer's nightmare. However at the Hirata farm quality comes first.
The Hirata Farm has grown into a large company over the last 50 years with restaurants and own walk-in stores all over Japan. However, the traditional value of quality and customer first policy has never changed.
Thawing
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
