Pork Picanha

You probably weren’t looking for this cut—and that’s what makes it special. This is true pioneer territory: the very first of its kind ever cut at Ferry Farms. So rare, there’s only about 1 lb of it per pig. One try, and you’ll understand why it’s worth the hunt.

Pork picanha comes from the leg end of the pork loin—think of it as the pork version of the famous beef picanha. With its signature triangular shape, a delicate fat cap, and melt-in-your-mouth tenderness, it’s perfect for roasting, braising, or tossing on the grill for a bold, juicy bite.

On the farm and on the fork, it’s better quality. Period.