CRANBERRY-FED DUROC PORK
This week cranberry-fed Duroc pigs are ready for their close up!
This is the second of two experiments conducted by our friend and farmer Craig Good in Olsburg, Kansas involving feeding pigs fruit. These pigs consumed 1 pound of dried cranberries everyday for the past 2 months! By feeding the pigs fruit, we are increasing the anti-oxidant content of their diet by about 30-50% and taking inspiration from the Europeans who have been doing this for centuries.
If the cranberry experiment is anything like the plum fed project from two weeks ago, this pork should be magnificent!
Reports from chefs about our plum-fed pork include:
“It was delicious and we partnered the pork with beautiful early sweet plums from the Greenmarket” – Chef Corwin Kave – Fatty Crab in NYC
“It tasted high in tannin” Chef Dan Sweeney of Lidia’s in Kansas City
“I could detect a light citrus flavor in the pork and it was delicious” Chef Anthony Gentile, Gentile Market in NYC
“The flavor was good and the plum made the pork leaner” Chef Cruz of Lupa in NYC
The pigs loved the cranberries as Craig could see by the way they fought to get to the feeder. These pigs were always on the lookout for more cranberries!
All orders will be shipped beginning Monday, July 28th – please choose your preferred delivery date upon checkout.
Shipping is included in all prices.
All orders must be placed today by 5:00 E.S.T.
This week we are featuring from the cranberry supply:
Country ribs (two 4-rib racks, ave 5 lbs) - $74
Whole Fore shanks skinless (Six 1.5 lb pieces, 2 per pack) – $95
Skin-off belly (ave 9 lbs) - $90*
Frenched 10-rib rack (ave 7.5 lbs) - $140
Boneless Picnic Shoulder (ave 5 lbs) - $77
| TO ORDER
*For those of you interested in curing our bellies, this pork is sure to achieve dynamic flavor!