The fillet is the finest cut of pork—particularly tender and full of flavor when it comes to Duroc pigs. Our fillets come from Swiss free-range pigs and are carefully aged. The subtle marbling ensures juiciness without being too fatty. Ideal for guests who want to combine lightness with quality.
Preparation
Sear briefly over high heat, then cook in the oven at 80–100°C until the internal temperature is reached. Also perfect when cooked sous-vide.
Origin & Special Features
Swiss Duroc, free-range, hand-trimmed, and aged for 3 weeks.
Serving Suggestion
Approx. 180–220 g per person as a main course.
Price range: 31.92 CHF to 55.86 CHF
Tender as butter—the Duroc pork tenderloin is a prime example of finesse.
Seared briefly at high heat, then cooked in the oven at 80–100 °C until it reaches the desired internal temperature, the Duroc fillet remains tender and juicy without feeling greasy. The breed’s subtle marbling makes it a lighter alternative to the shoulder or neck, without compromising on flavor.
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