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We invested in the premium cost to acquire excellent Heritage Berkshire bloodlines.  Berkshire pork is genetically prone to produce the finest quality pork due to its shorter muscle fibers and proportionate fat marbling, which contributes to both elite flavor and legendary tenderness. 

pH is key for quality – even more important than marbling. A slight  variation  in  pH  acidity can have a massive impact on the pork’s flavor and texture.  The higher pH levels found in Berkshire pigs is a visually darker reddish hue  pork rather than the common white. A higher pH also gives the meat a firmer texture and the  amazing taste.  The Low pH  found in supermarket pork  and other pig breeds causes the pork to be pale and bland tasting.



Over 300 years ago,  the United Kingdom discovered the rare Berkshire breed .  The first sensational bite of deliciousness developed a swift reputation for the royals to acquire the Berkshire Breed. The King of England was so delighted with the quality of the Berkshire he had them bred specifically for his personal meat supply.     Initially, the pork was only available to royalty.

Asian black pigs were imported into England to produce  the Black Berkshire’s well known black coat with white spots on the feet, tail end, nose and tip of ears.



We can thank the British for not keeping the delectable pork to themselves. As a diplomatic gift, the British government provided Berkshire pigs to the Kingdom of Ryukyu (now Okinawa) in Japan.  Impressed,  they decided to raise the Berkshires where more land was available on the Kyushu Island. The Japanese demonstrated that proper feeding and care methods improve the pork quality even more.  The thoughtful diet and stress-free life enjoyed  separates Kurobuta pork from normal Berkshire pork sold.

The only disadvantage we have found with Berkshire Pigs is that this heritage breed does not produce as many piglets per litter as the common feedlot breeds.  This is one of many factors that drives up the cost for the sought after Berkshire meat.  



The Berkshires are covered in black hair, hence the  Japanese  name, Kurobuta, meaning black pig.  All Kurobuta pork comes from Berkshire pigs, however, not all Berkshire pork qualifies as Kurobuta grade.   While the Berkshire genetics play a part in taste, the care, stress free lifestyle, and food consumption makes a noticeable taste distinction.

On commodity farms, the pigs are normally weaned at 18 to 21 days after birth.  To replace the need for mothers milk,  commodity pigs are fed a diet of around 24% protein.  This diet tends to  compromise  the pork quality and make it  a little less enjoyable to consume.



Our piglets remain with their mothers and  naturally transition from their mother’s milk to foraging in the pasture.  

Typical feedlots and the common farmer, feed a high corn ration to increase weight as the low cost feed  is attractive.   The remaining diet is  local scraps  and pellet feed which  results in a high carcass weight with not as much actual meat.   While some farmers make the investment to feed certified organic pellets, we take it a step further.   Aside from no hormones, no antibiotics, no pesticides,  we are very thoughtful in what our pigs are given. 



The food they eat while fattening is crucial.  We offer whole foods and not pellets. What pigs eat impacts their taste and nutrients in the pork.  Some  treat  a hog as a garbage disposal converting  garbage into bacon. While this method may yield a low cost pork product, is obvious by the inferior appearance and taste.  Garbage in = Garbage out.  Pork flavor is apparent  based on what you feed them! Feed it fish and it’ll taste fishy. Feed it corn and it’ll taste….corny. Kurobuta quality pigs are usually fed apples, peanuts, acorns, clover, oats, milk, and spent grains to  enhance the flavor.