Pigs have two types of fat. The majority is subcutaneous fat and lies between the skin and the rest of the body. This fat is typically trimmed away from the edges of cuts of meat before cooking. Intramuscular fat is located within the meat and is referred to as marbling. The right amount of marbling makes the meat tender and adds flavor.

Our genetic lines have been chosen because they have less subcutaneous fat and more intramuscular fat. So our meat will be tender and juicy with lots of flavor but you won’t have to trim away excess fat before preparing it.

Diets with higher polyunsaturated fatty acids (good fats) may help pork consumers lower the incidence of cardiovascular disorders. Our pigs are fed vegetable oils rather than animal fat. Since the diets our pigs eat are higher in polyunsaturated fatty acids, it means that their fat will also be higher in the good fats.

In addition to vegetarian diets, our pigs are not fed growth promotants or hormones. Our pigs are not treated with antibiotics. And our pigs are not fed artificial chemicals.

To view more of the Truebridge Foods principles and values, click on the links below: