WHY BERKSHIRE
The Berkshire Breed of Pig is believed to have originated from the town of Reading, in Berkshire England, hence the name over 300 years ago. In the mid-to-late 1800’s Berkshire pigs were exported to several selected countries including Australia, Japan, New Zealand and the United States. It’s considered a rare Heritage breed of pig and highly sought after for its overall flavor characteristics. Berkshire pork is considered the Gold Standard of Pork, due to its unusually darker red meat and high marbling content. Its high fat content makes it suitable for long cooking and high-temperature cooking. The darker red meat is due to a higher pH, which makes the meat darker, firmer; and along with the high interstitial marbling; prizes itself for its juiciness, flavor, texture and tenderness that makes for superb pork products. Top Chefs from around the world prefer Berkshire Pork.
BERKSHIRE PORK
Our Pasture Raised Berkshire Sows are raised and farrowed on mixed pastures of grasses, legumes, fruits, vegetables and nuts using regenerative agriculture techniques that we have designed for our farm. We also raise most of our own non-GMO feed and mix ourselves. Our process gives our Berkshire Pigs the freedom that nature intended. This leads to a darker, firmer meat; and along with the high interstitial marbling; prizes itself for its juiciness, flavor, texture and tenderness
CONVENTIONAL PORK
Conventionally Raised Pigs are raised in 24 square foot confinement areas and fed Corn, Soybean and Vitamin packs. Never knowing the sensation of fresh grass, streams, woods or even fresh air until they are ready for processing or artificially inseminated for farrowing. Conventionally raised pigs lacks the experience that Pasture Raised Pigs enjoy. When pigs are raised on pasture the body stores fat in the muscles to burn later as energy. This is not evident in Conventional Pork, therefore the lighter meat, lack of marbling that results in a more bland taste.