Chef’s Talk: “Cook With Brooks: Pigs Are Big” "Cook With Brooks: Pigs Are Big" Pork Tenderloin and Vegetable Medley AETN Engage Posted by Chef Steven Brooks on Tue, 28 Mar 2017 17:50:55 -050028 Mar 2017 Pork is indisputably big in Southern cuisine, and Arkansas boasts some excellent pigs that make you realize why! On this week’s episode of “Cook with Brooks,” we are visiting two Arkansas pork farms. First, we get to see the Black Heritage Hogs raised by my friends, Will and Waltina Hanna on the Hanna Family Ranch. Not only do they raise delicious pork, but they also have outstanding lamb on the family’s more than 35 beautiful acres in Bentonville, Arkansas. The Hanna farm is Animal Welfare Approved, and all of their animals are registered. This, as well as being part of the Homegrown by Heroes program that highlights veterans who farm, makes their farm a place where you can be proud to buy your meat. We also travel to Bansley's Berkshire Ridge Farm in Harrison, Arkansas, and hang out with Sean and Carol Bansley. They raise a different breed of pig called Berkshire. These handsome porkers are much shorter and stockier than the Black Heritage breed with a much longer body and ears that point straight up. (The Blacks’ ears, on the other hand, cover their eyes.) The Bansley’s farm is also Animal Welfare Approved and, as you’ll see, they are well cared for! Last, but certainly not least, we will slide back into the kitchen at the Hanna Ranch, and I will make you a Pork Tenderloin with a quick Vegetable Medley. It's gonna be good.These are two of my favorite farms and I think they will become two of yours, also. I can't express my gratitude enough to everyone that has spoken about the show. We love that you love what we are seeing in The Natural State — great people, places and things — and look forward to having you come with us again this week, Saturday, April 1 at 5 p.m.TUNE IN:Saturday, April 1, 2017“Cook With Brooks: Pigs are Big” at 5 p.m.