PORK LOIN
Short loin - bone in

Sirloin end of the loin with tenderloin in, no rib parts. Approx. 9lbs

When barbecuing or grilling pork, remember the words low and slow.

Grilling over low to medium heat for longer periods of time will produce tender, juicy meat that is evenly cooked.

A slower cooking process will protect the meat from unnecessary shrinkage, producing higher cooking yields and providing you with more portions for your money.