Ocean Tides “The Farm” – Pure Pork

Chef – Time To Get Down On The Farm   

 Fresh Pork & Unique Charcuterie

Pork Pigs Beeler lets you inspire the kitchen and treat your guests to the extraordinary! Each month will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

In October takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling.

Chapter    3

Kurobuta Style Berkshire  (Sus scrofa domesticus)

Pig Berkshire

Kurobuta Pork  is the most highly prized  pork  in Japan and comes from the ancient breed of pig known as Black  Berkshire . The meat from the pure oriental strains of Black  Berkshire , found in Japan and the United States, is regarded as the highest quality  pork  in the world.  Our Kurobuta Pork is considered to be of equal status to Kobe beef. We use only 100% purebred Berkshire hogs as mandated by the Japan ministry of agriculture.
Along with all of the fresh cuts available to our customers, offers an incredible Charcuterie program from Chef Donald Link at The Cochon Butcher utilizing this phenomenal breed.
Chef Donald Link is the Executive Chef at Cochon Restaurant, but brings his masterful talent to the Cochon Butcher Shop. Chef Link has earned James Beard award for Best Chef South in 2007. In the same year, Cochon was nominated for Best New Restaurant. He was also nominated in 2012 for James Beard Outstanding Chef. The intricate selection of Old World Salumi with a great Southern United States flare gives these products a hollowed place on Charcuterie Boards in some of the nation’s best restaurants.

Click the Red Link for Available Fresh Kurobuta Cuts and Cochon Butcher Items.

Heritage White Line Duroc (Sus scrofa domesticus )

Pig Duroc

Based in Twin Falls, Idaho Salmon Creek Farms Natural Pork gives you the real taste of pork. We source the meat from family-owned, family-operated farms in the inter-mountain west. All of our farms are diversified farming operations. Our farmers breed their pigs to yield the juiciest, most flavorful pork available. They bring together:
  • The Best Genetics
  • The Best Nutrition
  • The Cleanest Environment
  • The Most Humane Treatment of Pigs
All of Salmon Creek’s farmers use only our lines of Duroc boars and “white line” (Landrace, Chester White, Yorkshire cross) sows to produce our pigs. While Duroc boars are known for their superior growth and meat quality, the “white line” sows tend to raise strong, healthy litters of pigs.  In addition to breeding healthy lines of pigs, our farms only give them high quality feed as well as wheat and barley, much of which is homegrown. Our pigs are never fed antibiotics or hormone-like growth promoters. We never add artificial enhancers, preservatives, chemicals or extra moisture either. With meat this nutritious and delicious, you don’t need anything more. At Salmon Creek Farms Natural Pork, we take pride in giving our customers some of the healthiest, best-tasting pork available today. Our Natural Pork line is USDA Process Verified. This quality is only possible because of our farmers’ attention to the main principals of sustainable farming.
  • Food Safety
  • Animal Well-Being
  • Proper Housing
  • Nutrition
  • Disease Prevention and Treatment
  • Humane Handling
Sustainability  is our goal. Salmon Creek’s farmers work cooperatively with the United States Department of Agriculture’s Natural Resource Conservation Service (NRCS) to manage waste from their facilities. This relationship reduces their need for commercial fertilization. Our farms send soil samples to NRCS for evaluation, which helps our farmers, determine the best rate of applying bio-fertilizer. They also separate and protect their water resources from rain run-off through proper facility site positioning and approved procedures. In addition to these practices, many of our producers use no-till farming, which prevents soil compaction, loss of organic matter and soil erosion.

Check out the Full List of White Line Duroc Cuts in the Red Link Below.

The Fatback Pig Project  (Sus scrofa domesticus)

Pig Fat Back Pig Project

What the Fatback Pig Project is accomplishing is very simple. We raise a heritage line of pork in an all-natural environment, yielding a unique product that supports small farmers in Alabama, as well as the processing of the hogs puts Alabamians back to work.
The Fatback Pig Project is the hooves-on-the-ground program that out of the Fatback Collective, a collaboration of chefs, restaurateurs, thinkers, writers and entrepreneurs who gather to invest energy and intellect to forge stronger communities.
Founded by Jim N’ Nick’s owner Nick Pihakis and renowned Southern chefs Donald Link, John Currence, Ashley Christensen, and Sean Brock, along with Southern Foodways Alliance director John T. Edge and many other self-professed hog evangelists, the collective holds to the common belief in the possibilities of heritage breed livestock, the farmers who humanely raise them, the cooks who coax flavor from them, and the celebrants who commune around them.
Fatback Collective members noticed, however, that small hog farming had declined or disappeared from the much of the South’s agricultural landscape. Discussions revolving around the source of pigs that they would want to use in the various business – meaning healthy, all-natural animals raised humanely and processed as close to home as possible – led to the collaboration of several Fatback Collective members to form the company that is the Fatback Pig Project.
The Fatback Pig Project seeks to restore small hog farming starting in Alabama, by fostering existing and new farmers who want to grow hogs using our standards, and processing in our abattoir in Eva, Alabama.
Our pigs are old-school breeds like Berkshire, Duroc, Yorkshire and Mangalista. Farmers used to select certain breeds for things like flavor, fat cap, marbling in the meat, and tenderness, as well as hardiness in certain climates and how good their mothering instincts were. Think of the Heritage breeds that are raised on small farms as the home-grown tomatoes of the pork world.

Simply put, raising pigs the old-fashioned way takes longer, their feed costs more, and they eat more of it. We think it’s worth every penny. When we buy these hogs, and when you enjoy them in restaurants, we are supporting small farmers and helping to revive an industry that was once integral to our Southern identity.

Check out the Full List of The Fatback Pig Project Cuts in the Red Link Below.

Pork Cuts & Charcuterie


Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Cip Illiano: 704-769-2319
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

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