Duroc
Quick Facts
-
Species Name
Pork
-
Origin
Intermountain West
-
Harvest Method
Pastured
-
Range & Habitat
Western United States
-
Producer
Salmon Creek Farms
Range & Habitat
Salmon Creek Farms
Salmon Creek Farms Natural Pork is sourced from our family owned and operated farms located in the remote and pristine regions of the . All the farms are diversified farming operations growing gardens and raising crops, cattle, chickens, and pigs. Our farmers pride themselves as being stewards of their animals and their land. By bringing together the best genetics, the best nutrition,the cleanest environment, and the most humane treatment of our pigs, the result is natural pork with unsurpassed quality. Our pigs are specifically selected to yield the juiciest and most flavorful pork available. On our farms, pigs enjoy a healthy and nutritious diet. They are never, ever fed antibiotics or “hormone like” growth promotants, such as ractopamine. Our genetically superior pigs are strong and healthy and they do not need any help growing and thriving. They are only fed high quality feed from the time they are born and are nished on wheat and barley. Wheat and barley are readily available in the west and home grown on many of our farms. All farmers are Pork Quality Assurance Plus (PQA Plus) trained, site certified, and practice the program daily on their farms. PQA Plus is comprised of two main elements - food safety and animal well-being. Animal well-being encompasses farmer responsibilities for all aspects of animal care, including proper housing, management, nutrition, disease prevention and treatment, and humane handling. Sustainability is our goal! Our farmers work cooperatively with the United States Department of Agriculture Natural Resource Conservation Service (NRCS). Every year our farmers are required to receive continuing education in meat quality, animal welfare, bio-security, nutrition and good management practices. They also get the opportunity to meet many of our customers and learn about your needs and expectations.
You Might Also Like These
Tender, Supple, Savory
Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center. It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables. Jump into Fall with an exotic on the menu.
Succulent
Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'
Mangalitsa pigs (aka mangalica pigs) are a “lard-type” heritage breed. Because of their unique wooly appearance, they are sometimes also referred to as “wooly pigs." While almost all other pig breeds raised in America are “meat-type” breeds that have been bred since World War 2 to be leaner and leaner with each generation (their meat progressively getting dryer and less flavorful), Mangalitsas have remained essentially the same since the breed with first developed in Hungary in 1833. They require nearly twice as much time, pasture and feed as conventional pork, which contributes to their price and is why they’re so rarely raised on American farms. The extra time, space and expense is worth it - Mangalitsa pork is extremely well marbled (often with more than double the marbling of conventional pork), with smooth fat that is both buttery and cleaner tasting. Mangalitsa’s flavor is far superior to mainstream pork and it is also much less likely to dry out. The Mangalitsa breed, when raised free range with quality feed as these pigs have been, produces fat that is primarily monounsaturated and higher in oleic acid. This means it melts at lower temperatures for a rich, moist result in cooking, and also cures far better than conventional pork.