Pork salmon from herb pork
The herb-cured pork loin is perfect for making a juicy roast pork loin . It's also ideal for making pulled pork.
The cut comes from the neck area of the herb pig.
Through our own rearing and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
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The properties of pork salmon
The loin of pork , or pork loin, lies on the right and left sides of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean . This makes the cut ideal for quick frying and low-temperature cooking. Loin of pork is also ideal for a healthy diet, for example, for athletes.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Preparation of pork loin roast
How to prepare pork loin on the grill – in 5 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Heat the grill to high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.
- Place the pork loin in the hot zone and grill it on all sides until it gets a nice roasted aroma.
- Prepare an indirect zone on the grill, ideally around 130 °C
- Place the pork loin in the indirect zone and cook to the desired core temperature.
- Then remove from the grill and let rest for 2-3 minutes.
- Carve the piece across the grain and serve on warmed plates.
Prepare pork loin in the pan / oven – In 5 steps
Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.
Preparation:
Preparation:
- Heat the pan over high heat. Remove the piece from the refrigerator, add salt, and season as needed.
- Place the pork loin in the pan and grill it on all sides until it gets a nice roasted flavor.
- Preheat oven to approx. 130 °C.
- Place the pork loin in the oven and cook to the desired core temperature.
- Then remove from the oven and let rest for 2-3 minutes.
- Carve the piece across the grain and serve on warmed plates.
Measuring core temperature on the pork loin
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the center of the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Pork loin core temperature
Generally, the core temperature for each cut is a matter of taste. For the pork loin roast, we recommend an internal temperature of 66°C.
Pork salmon in one piece
Pork salmon in one piece
Regular price
17,99 €
Sale price
17,99 €
Regular price
Unit price
17,99 €
per
kg
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Pork salmon from herb pork
The herb-cured pork loin is perfect for making a juicy roast pork loin . It's also ideal for making pulled pork.
The cut comes from the neck area of the herb pig.
Through our own rearing and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
The properties of pork salmon
The loin of pork , or pork loin, lies on the right and left sides of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean . This makes the cut ideal for quick frying and low-temperature cooking. Loin of pork is also ideal for a healthy diet, for example, for athletes.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Preparation of pork loin roast
How to prepare pork loin on the grill – in 5 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Heat the grill to high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.
- Place the pork loin in the hot zone and grill it on all sides until it gets a nice roasted aroma.
- Prepare an indirect zone on the grill, ideally around 130 °C
- Place the pork loin in the indirect zone and cook to the desired core temperature.
- Then remove from the grill and let rest for 2-3 minutes.
- Carve the piece across the grain and serve on warmed plates.
Prepare pork loin in the pan / oven – In 5 steps
Basically, the technique differs very little from grill to pan. The tools are just different. It's important to use a heavy, solid pan.
Preparation:
Preparation:
- Heat the pan over high heat. Remove the piece from the refrigerator, add salt, and season as needed.
- Place the pork loin in the pan and grill it on all sides until it gets a nice roasted flavor.
- Preheat oven to approx. 130 °C.
- Place the pork loin in the oven and cook to the desired core temperature.
- Then remove from the oven and let rest for 2-3 minutes.
- Carve the piece across the grain and serve on warmed plates.
Measuring core temperature on the pork loin
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the center of the meat.
Tip: To accurately measure the core, place the probe lengthwise on the piece to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Pork loin core temperature
Generally, the core temperature for each cut is a matter of taste. For the pork loin roast, we recommend an internal temperature of 66°C.
