A pastured pork portion of both delicious sausage and thick-cut bacon. Be sure to get more than one, because you're going to want to come back for more. Both products are free of added nitrates. Each 12 ounce (.75lb) portion of sausage contains 4 links.
Evan Mulvaney and Lucia Wyss are two of the most awesome young farmers we’ve ever had the pleasure of meeting. They met a few years ago at a young farmers mixer at a grange in Western Washington, and today, these 25-year-olds co-own and run Hidden River Farm in Grays Harbor County, Washington State. On their regeneratively farmed land, the pair co-parent several hundred heritage breed hogs along with some cows and chickens. Their heritage pork is fed Organic, homegrown barley and peas, and has developed a reputation for amazing flavor and vitamin D content. Evan and Lucia’s mission is simple: to be an inspiration to other young farmers.
What began as a way for Randy Riviere to pay for his son’s baseball habit and college tuition has become Wilderness Farms, an environmentally conscious farm raising purebred Berkshire hogs in the crisp mountain air of Enumclaw, Washington. Not only that, Randy’s pork is the favorite for Renee Erickson’s Seattle-based restaurants, Bar Melusine and Walrus and Carpenter.
“The meat to fat ratio is so beautiful on Randy’s pork. It tastes really clean,” says Bobby Palmquist, executive chef at the Walrus and Carpenter. “I would eat Randy’s pork raw in a heartbeat.”
Nestled just west of the Cascade Mountains in the cold Northwest, Randy and his family needed a tough breed that thrives on the mountain woodlands. Heritage breed Berkshire hogs are hardy in tough environments with good dispositions and high quality meat, so they began to raise a Berkshire herd.