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GRASS FED BEEF FROM THE FARM
Our Pork is produced by Berkshire/Blue butt Pigs
The Berkshire Pig
Berkshire pigs are one of the oldest identifiable breeds. These black pigs, with white “points” (white areas on their feet, snout and tail) were documented in the English “shire of Berks” more than 350 years ago and made their way to the United States in the early 1800s. Berkshire pork, prized for juiciness, flavor, and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking.The meat also has a slightly higher pH, according to food scientists and top chefs. Increased pH makes the meat darker, firmer, and more flavorful. High pH is a greater determinant than fat content in the meat's overall flavor characteristics. Berkshire pigs are usually free-ranging, often supplemented with a diet of corn, nuts, clover, apples, or milk. Over the years we have found that top competition barbecue pit masters prefer Berkshire pork over many other premium pork products due to the fact that the flavor is often sweeter, more tender and more juicy than other pork breed products. We have seen countless competition barbecue teams win in both the ribs and pork category using Berkshire pork these wins have helped them to attain the Grand Championship title in competitions.
Chefs have become major promoters of Berkshire pigs. In the U.S. Tom Boyce, Chef de Cuisine at Wolfgang Puck’s flagship Beverly Hills restaurant, Spago, is one of the Berkshire’s fans. Top chefs also prefer Berkshire pork because the pork dishes that they prepare are consistently delicious and more full of flavor then standard commodity pork. 9 out of 10 chefs prefer Berkshire pork over any other breed of pork product on the market today. Berkshires marble well so the meat is naturally juicy and flavorful with exceptional texture.
Blue Butt
Blue Butts are cross-bred between Hampshires and Yorkshires. They generally have some dark markings around their hind-quarters, thus the term "blue butt". This type of pig makes up the bulk of our market hogs.