Usually ready in 2-4 days
.59-1.00 lb. Small 1.00 lb +. Large
One of the most tender cuts of pork, this is sure to be a crowd-pleaser at your next family gathering. Cook to an internal temperature of 145°F and give it a five to ten-minute rest prior to slicing for service. To ensure this stay a lusciously moist, lean cut apply your favorite brine prior to cooking.
Olive Branch in Bridger, Montana specializes in producing great tasting, high quality locally raised and processed non-GMO pork products. Olive Branch believes great food starts with the soil. It’s all connected: the soil, the animal, and us.
RegenMarket offers two memberships that allow access to our curation of over 100 environmentally friendly food products:
Our $40/MonthSeedling MembershiporOur $80/Month Rewards-basedSoil Steward Membership(Earn 10% credit back on every purchase!)
Both memberships are credit-based meaning that the $40 or $80 charge is not a payment to us but deposited into your RegenWallet for you to use on the site whenever, wherever, and however you would like.
Your RegenWallet balance never expires and will continue to accrue monthly. You can spend as much or as little as you want! if you choose to spend more than your account balance, we will apply it to the payment method on file, and don't worry if things change; you may cancel your membership at any time.
Orders $175+ receive best flat rate shipping.
All orders are packed and shipped on Monday; order by Sunday at 12 noon MST for pickup on Monday or delivery the same week. Local pickup is always FREE at our warehouse on Mondays from 11am to 3pm.
Learn more on our FAQ page.
RegenMarket is a membership based online market featuring the highest quality Montana-grown regenerative food shipped direct to your door. Email us at info@regenmarket.com or call (406) 599-9123.
Orders $175+ receive best flat rate shipping.
All orders are packed and shipped on Monday; order by Sunday at 12 noon MST for pickup on Monday or delivery the same week. Local pickup is always FREE at our warehouse on Mondays from 11am to 3pm.
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