About our pork

Our pigs are a unique cross of Berkshire and Idaho Pasture breeds, combining the best traits of heritage pork. The slower-growing, heritage Berkshire is prized for its rich, dark color and exceptional intramuscular marbling, producing meat that is tender, juicy, and full of flavor—far superior to the dry, bland "other white meat" often found in supermarkets.

Raised on pasture, our pigs enjoy a natural lifestyle, supplemented with a carefully balanced organic feed mix and garden scraps. Each cut is vacuum-packed to preserve freshness and quality.

We process our pork once a year in late spring, and it tends to sell quickly. We offer packages first, with any remaining individual cuts available afterward. For the best selection and availability, please contact us at 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.