Heritage Pork Tenderloin Taste off: Berkshire vs Mangalitsa vs Tamworth! Sweet Briar Farm Kitchen

[@diannemiller4754]

I like them all!! Sweet children.

[@bluemalibu]

Every one of those tenderloins looked so good. My son wants to make char siu (Chinese BBQ pork) with a tenderloin. Wish we had one of your tenderloins for that dish!!

[@rachelpotter2247]

Those look delicious thanks for sharing with us..love your channel

[@jason-sonyafontenot4039]

Love the family at the table. ❤️

[@SweetBriarFarmMichigan]

We try to get them all sitting together for a few minutes anyway😄 when there is meat involved it’s usually not difficult!

[@jason-sonyafontenot4039]

We raised mangalitsa/red wattle cross, a red wattle, and a kune kune. The red wattle alone was butchered too old and should have been ground. She was tough. The Kune Kune was hands down the best meat in the freezer though the cuts are much smaller. The mangalitsa/redwattle came in second. It was super fatty, older than the redwattle and yet a completely different experience. The meat is delicious and tender. I think that lard/lean combo is a really great way to go. Our next pig will be a Kune kune/Berkshire/meishan. Hoping to get the Kune Kune grow out time down to 6-9 mo.

[@SweetBriarFarmMichigan]

We were just talking about how we are going to keep a couple kunekune barrows to grow out. Our favorite overall (hams, bacon, pork chop etc.) has been the Hereford just the right amount of fat. We have some tamworth x Hereford we will cross with our Berkshire boar next year. Looking forward to that!

[@brianwalter7387]

Looks delicious

[@SweetBriarFarmMichigan]

It was!

[@neverstopexploring7772]

Mangalica, not Mangalitsa :)