Organic pork tenderloin

With its fine grain, the tenderloin is one of the most tender cuts of pork. You can also stuff it or brush it with sauce. We must avoid overcooking this lean and delicate flesh so that it does not dry out. The tenderloin is done when the center of the muscle reaches 63°C (145°F).

In order to offer you the ultimate in food, all our products are vacuum-sealed and frozen to the maximum of their freshness.

We also offer 1 year warranty on all our products!
If you are not satisfied with the tenderness, the freshness of the food or that you simply do not like it, we will exchange it for any other product of your choice of equivalent value!

The life of the “organic pasture pig”

What could be more wonderful than seeing grazing pigs running around, rummaging in the meadows and bundling themselves in the straw. Well, at the Quebec bioproducer, that's how pasture pigs are raised. Pigs grow up with the utmost care. Each pregnant sow is raised in a group under a straw cover, while having access to pasture during the summer. After giving birth to the little piglets eager for good mother's milk, the sow can move on her own while protecting the little piglets and offering them a little warm corner.

Pasture pigs are raised with the utmost respect for their welfare. They have access to large pasture, where they can feed on young clover and other grasses. In addition, it gives them the opportunity to exercise their innate behavior of searching the ground. They have the freedom to run, play and ride as they please throughout the summer season. Also, in cold weather, grazing pigs enjoy a large, open, straw-covered space where they can find a little hole to sleep with their companions. In addition, the livestock buildings have natural ventilation and daylight, which allows the animal to follow the rhythm of the day.

Feeding “organic pasture pork”

All pastured pigs are exclusively fed certified organic feed produced on organic land and grown with the utmost attention to quality. Each day, a fresh ground meal consisting of a mixture of oats, wheat, peas, corn and soy is served to them. They also have pasture during the summer and ad libitum dry hay during the winter. Thus, the filling makes it possible to increase the Omega-3 content of the meat and significantly changes its taste, which gives the meat a special aroma of yesteryear!

The health of “organic pastured pork”

All pasture pigs receive no antibiotics and growth hormones. The Bioproducers mainly work preventively, the only products used are natural products such as apple cider vinegar with garlic, seaweed and diatomaceous earth as a vermifuge. In case of illness, the animals are treated with homeopathic medicines.

In addition, for better well-being and better immunity, the little piglets are weaned from their mother after 35 days, which is double the conventional management. No mutilation of teeth and tails is practiced.