![](https://seafoods.com/storage/glossary_imported/405_large.jpg)
Salmon Creek Farms
This barbecue favorite will turn out great every time. We remove the inside membrane to keep the meat as tender as possible. Combined with its great flavor, this makes the best of our rib cuts better.
Quick Facts
-
Species Name
Pork
-
Origin
Idaho
-
Harvest Method
Pastured
-
Range & Habitat
Midwest United States
-
Producer
Salmon Creek Farms
![](https://seafoods.com/storage/habitat/midwest-united-states.jpg)
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
Robust, Savory, Complex
The Snapping Turtle became as colloquial as "Y'all". Snapping Turtle was buried in the Deep South where only places like Commander's Palace could shine it into "Fine Dining" once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. SeafoodS.com supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.
Fat, Extra Creamy, Sweet
Legendary Iberico pork made even better on a diet of foraged acorns that make the fat extra creamy and sweet - the best of the best! 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.'
Light, Robust
What the French call "Pintade" is commonly known in America as Guinea Fowl or Guinea Hen. Most American-raised guineas are tough and gamey because they're bred to protect farms from pets and predators - not for culinary experience. Our partner's delicious Pintades come from a French breeding stock of the finest ISA Essor Guinea Fowl and are raised naturally on small family farms. That's why our partner's Pintade Fermiere is the best-tasting guinea in America.
Our partner raises their Heritage Guineas with old-world care and tradition on their small family farms using "never EVER" standards of purity. Then, they go beyond even that. They require their farmers to raise the birds using French Label Rouge guidelines The Best Lineage: Only certain genetics are allowed. Slow-growing breeds tend to be heartier and more disease resistant for free-range life than commercial breeds. Small Houses on Small Farms: Smaller poultry houses are required than in industrial farms, and houses per farm are limited to four. This assures the care and attention of being raised by small farmers. Access to the Outside: After six weeks of age, birds are given access to the outdoors from 9 a.m. until dusk. Slow Growing: Birds are grown a minimum of 75 days, much longer than commercial birds.