Once upon a time, pork was America’s favorite meat. From Colonial times until the 1950s, pork was the mainstay of the American diet, outselling both beef and chicken decade after decade. From the 1950s through the 70s, pork consumption decreased steadily and the diet craze that began in the 1980s sent the industry into a tailspin. As chicken became America’s favorite meat, pork producers responded by promoting pork as “the other white meat” and switched from raising tender, tasty farmstead hogs to producing pork with as much as 30% less fat. The reduction in fat cut a few calories, but it robbed the pork of intramuscular marbling ~ where the flavor and juiciness reside. The end result was pork that was tasteless and dry. Not the best incentive to buy a package of pork chops or a pork roast for Sunday dinner.
"It's a great, versatile product," said Tom Boyce, chef de cuisine at Spago, in Beverly Hills in California. "... It's definitely one of our favorite things to cook out here. It's God's favorite animal as far as I'm concerned."
The French Laundry in Yountville, California, has gone to great lengths to get purebred Berkshire pork, says chef Corey Lee. “It's a very specific taste," he said. "It doesn't have the generic mild taste of most market pork." And Michael Kaplan, chef at Strata in New York says Berkshire pork “has a natural juiciness to it that you can’t compare to any other pork.”
Here on Greenwood Farms, we are pleased to announce that we are now raising Berkshire pork. We raise our hogs on clover pasture (ever hear of the phrase, “happy as a pig in clover?”) and a mixture of corn and oats. This is all good nutrition, but what makes our pork special is that we supplement their diet with our own whole Jersey milk, giving the pork a flavor that hints of cream. As a health bonus, the CLAs and Omega 3s from the milk of the pastured Jerseys are deposited in the fat of the pork, making our Beyond Organic Pork as healthy as it is flavorful.
The third part of the “flavor equation” in great-tasting pork is a low-stress lifestyle. Stress causes all animals to produce energy at the expense of the intramuscular fat, resulting in dry, tough meat. For pigs, heat is a major stress factor. Pigs have no sweat glands and must “wallow” in the summer to keep from overheating. We go beyond simply giving our pigs a wallow. Our Berkshires live in a pasture with a spring-fed pond on one side and a cave that maintains a temperature of 60 degrees year-round on the other. This keeps our pigs happy and cool in even the hottest weather.
Raising quality pork is an art and a science. We do our best to keep our pigs happy and comfortable during their time with us. and in return, the pigs reward us with pork that tastes better than any we’ve eaten. Please see our price list to view the cuts of pork we currently have available.
Last Updated Thursday, August 09, 2012 01:09:02 PM