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The selection of ingredients for the dish underscores the common practice of adaptation in Viking cooking. Medieval Scandinavians had access to various meats, from fish to livestock like sheep and pigs, and even exotic options such as dolphin. Saint Cuthbert’s connection to dolphin consumption is mentioned, though the host opts instead for pork tenderloin, sourced from Porter Road, a Tennessee-based butcher.
Porter Road, known for its ethically-raised meat, offers a variety of cuts, including some less common ones that would have delighted Viking palates. The host specifically highlights pork because pigs were raised on Lindisfarne, making it a fitting choice for the dish.