After much research, DWFarms decided that we wanted to raise Berkshire pigs for pork. The meat is called Kurobuta Pork and is the most highly prized pork in Japan. This delightful breed of pig is one of the oldest breeds known to exist. Its origins trace back to England, where Berkshire pork became the favored breed of the English royalty. The royal family at Windsor Castle maintained a large herd of Black Berkshire and the strains of the breed now found in Japan, trace back to a gift from the English royals.
| No other breed has been more influential in the development of the modern breeds that the Berkshire by incorporating their many great attributes. There has been one slight oversight however; they forgot about the TASTE!! The one thing that the Berkshire was most famous for was its taste, which is quite unlike that of modern pork. It is difficult to describe the taste of Kurobuta pork. The combination of a sweet, rich flavor, its delicate texture and an unbelievable level of juiciness will have you wanting only Berkshire pork. Now you can experience and enjoy the wonderful taste of Kurobuta pork. Ours is extremely lean. When you pan fry the sausage, (which comes in mild and hot) there is no fat in the bottom of the pan. You don't have to drain the meat at all. The ribs are so tender and flavorful, we can't bring ourselves to adulterate them with barbecue sauce. You have to cook our pork a little different from regular pork, because of the high marbling of the meat. It needs a shorter cooking time. If you grill it, gas works much better than charcoal because of the need to lower and control the heat. The natural taste is much better than any sauce or seasoning. A little salt and pepper it all it needs. |
 Bubbles |
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Chefs have come to love this pork and to use it exclusively in their restaurants because of the supreme flavor. Blackberry Farm in Walland, TN, near Knoxville, which is one of the top 5 resorts in the country, roasted one of our pigs whole each week during the fall for its guests. They have also purchased some of our wonderful lamb. L & M's Kitchen & Salumeria on the square in Oxford, MS, has purchased our pork to cure to sell and to serve in their restaurant. In the spring we have an Open House for our CSA members and roast a whole pig. We eat like royalty for days. We sell our pork by the side, whole or individual pieces. Check out our meat page for prices. We will also be selling it at the Nashville Farmers Market starting in March in the Producers Only section. Come check us out.
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| We traveled to Minnesota to acquire our pure breeding stock of 7 sows and 1 boar in 2004. We now have close to 100 pigs of various sizes and ages running around on open pasture. One of the amazing aspects of this is there is no pig sty smell and this means tasty and healthy pork. Ours are given no hormones or antibiotics, and fed only a corn grain mixture that we have especially blended for our pigs. They are an extremely docile breed of pig, as you can see by the picture to the right. Wendy and Carleigh are our resident pig experts. They spend at least an hour each afternoon in the pen with them touching, inspecting and making sure everyone is healthy. Most have names named for some unique characteristic of looks or attitude. Our boar is Mister and thinks (or knows) he is the man. Wendy gives him special treats and he acts like a pig pet dog. She has been know to drag 500 feet of water hose to the pigs to give Mister a bath, which he loves. Our main sows are Lula, Bubbles, Truffles, Queenie, and Danny's special pig that is coming of age is Maxine. We also have Porkenstein, Curly, Kisses and Stubby just to give you an idea. |
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