Heritage Breeds & Berkshire Kurobuta
This is what pork used to taste like.
In the 1980s, the pork industry chased "The Other White Meat." Lean genetics. Fast growth. Less fat. The result was a generation of pork that tastes like dry chicken. We didn't chase that. Our pork comes from heritage breeds raised on pasture, finished slow, and packed with the marbling and color the industry bred out.
Heritage Breeds
The breeds the industry left behind.
Heritage pork breeds are the lines listed on the Livestock Conservancy registry that pre-date modern commercial selection. They grow slower. Their litters are smaller. They cost more to raise. And they marble like proper pork is supposed to.
Our heritage program includes Berkshire, Duroc, and Tamworth lines. Pasture access. Real forage. No hormones, no routine antibiotics. The pork chops you remember from somebody's grandfather's kitchen.
Heritage Pork Chops: $22 / lb
Heritage Pork Half: $700 (~80 lbs, ~$8.75 / lb)
Heritage Pork Whole: $1,300 (~160 lbs, ~$8.13 / lb)
Reserve Tier
Kurobuta. The "Wagyu of Pork."
Kurobuta is the Japanese term for 100% Berkshire pork. Like Wagyu in beef, the breed's defining trait is intramuscular fat. Higher pH, better water retention, deeper color, and the kind of marbling that survives a hot pan instead of evaporating into the bottom.
Most American "Kurobuta" pork in retail cases is mislabeled — typically a Berkshire cross, not pure. We verify ours. 100% Berkshire genetics, raised under the same heritage program as the rest of our pork.
Kurobuta Pork Half: ~$11 / lb
Kurobuta Pork Whole: ~$10 / lb
Pork Cuts
Shop the cuts.
Cooking Note
Stop overcooking pork.
The USDA dropped the safe internal pork temperature to 145°F in 2011. Most home cooks still pull at 160°F because that's what their parents did. With heritage and Kurobuta pork, that's the difference between a juicy chop and a dry one.
Target 140°F off the heat. Let it rise to 145°F during a 5-minute rest. The center should be slightly pink. That's not undercooked. That's pork done right.