Kurobuta Berkshire
Quick Facts
Commonly Known As:
Kurobuta
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Species Name
Pork
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Origin
Midwest Berkshire Cooperative
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Harvest Method
Pastured
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Range & Habitat
Midwest United States
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Producer
Range & Habitat
Snake River Farms
The Highest Quality Ingredients Enhance the Experience- The SNAKE RIVER FARMS experience is enhanced by a careful selection of only the highest quality complimentary ingredients. This allows the beef to shine. The Experience is a Gift.
SNAKE RIVER FARMS is a family-owned business, which began over a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the U.S. Often referred to as American Kobe Beef, this unique breed was bred specifically to deliver the finest eating quality. Every step in the production process is strictly controlled to ensure that this level of distinction is achieved. SNAKE RIVER FARMS also produces American Kurobuta Pork, 100% pure all-natural Berkshire pork, raised by a small network of family farmers dedicated to delivering only the best.
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Our Natural Pork lineup of products come from hogs with superior genetic lines—specifically, Duroc boars and “white line” sows, both of which are known for their robust health and great taste. Our farmers feed these hogs high-quality western wheat and barley. They never use hormones, antibiotics or animal proteins. To ensure that our customers can trust the excellence of our meat, we have all of our products third-party audited.
Mild, Tender
Every bite of Chiappetti American lamb is mild-flavored and tender, because our lambs are expertly grain-finished on a special blend of cereal grains, such as Midwestern-raised corn and oats. This extra step produces USDA Choice-graded lamb your entire family will love.
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.