The perfect mix of pork cuts and sausage for your best brunch to date - taste the true difference in craft heritage pork at a great value.
On their 320-acre farm in Oregon’s Willamette Valley, the Deck family raises a cross of Red Wattle and Berkshire pigs along with cattle, sheep, and chickens. Berkshire is a heritage breed favored by chefs for its flavor and tenderness, while Red Wattle is an extremely rare breed known for creamy flavor that select farmers across the country -- like the Decks -- are trying to preserve.
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.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.