About our pork
Our pigs are a Berkshire Meishan cross. The meat of the slower-growing, heritage breed Berkshire is coveted for its darker richer color and intramuscular marbling. Our pork is flavorful, juicy, and tender, unlike the dry "other white meat" commodity pork you find in most supermarkets. Our pigs are pastured, supplemented with an organic feed mix and garden scraps. Vacuum packed.
Pork is processed once a year (late spring) and sells quickly. Packages are sold first and then any remaining individual cuts. For best availability contact gkhertel@gmail.com.
Cuts
Bone-in Pork Chop
Boneless Pork Chop
Shoulder Roast, bone-in
Fresh Ground Pork
Spare and Babyback Ribs
Tenderloin
Country Ribs
Hocks, Fresh
Cured Pork (Preserved naturally with celery juice)
Bacon
Breakfast Sausage, Bulk
Bone-in Ham
Hocks
Hot Italian Links
Other cuts
Heart
Fat
**CURED PORK AND BEEF: In order to be considered "cured," meat must contain a form of nitrite. Sodium nitrite is a government-approved curing ingredient. Rather than adding nitrites or nitrates, our meats are cured with celery powder or celery juice which is naturally rich in nitrates. Celery powder or juice can be used in any cured meat product and is often used as a curing agent for natural or organic products as well.
Currently, USDA regulations require meats cured with celery powder to be called "uncured" to distinguish them from conventionally cured products.