In pre-refrigeration days, hogs were harvested in the fall and cured for six to seven months, just in time for Easter dinner. That’s how ham came to be the traditional Easter favorite.
Q: What’s the difference between pork loin and tenderloin?
A: Tenderloin weighs between ¾-1 pound. Loin weighs in between 8-10 pounds and is used to make other loin cuts, such as chops, roasts, and country style ribs.
