In our Grand Parent's day, there were only "lard" hogs. They were short, squat, fat and of almost all colors but solid white. These pigs foraged through the woodlands, pastures and orange groves of rural America. Both bacon and cooking lard was provided by these porcines. Nowadays, fueled by the infinite wisdom of our fat fearing official food advisers, most pigs destined for the table are of a "bacon" type. Unlike grandpa's swine, modern day hogs are taller, longer and very lean. Almost all are predominantly white (think they sunburn easily?) Ninety five percent are raised on concrete.

 

Our Berkshire piggies are black with white socks. Shorter, squatter and really fat, they go against the modern pig grain. Their diet consists of non GMO grains, (a large percentage raised by us with our organic standards), garden vegetables and the plants in their pasture. They run, play and forage, get to root a bit and eat acorns until they can't move in the Fall and Winter. 

 

 For almost four centuries the most flavorful pork has come from the Berkshire breed of hogs.  Berkshire pork is famous for the perfect combination of juiciness, flavor and tenderness. For over 300 years, Berkshire hogs have been recognized as producing the ultimate in gourmet pork.  Known as “Kurobuta” or  “black pig” in Japan, the superior taste of Berkshire pork is as prized as Kobe beef.  It is the Berkshire's  intramuscular marbling that give it the flavor and tenderness unsupassed by any other breed.  Due to  the rariety of these hogs in this country, the demand for this pork outstrips the supply. Berkshire - the other red meat!

 

 

Acorn finished pork is sold by the whole and half. Prices are based on hanging weight and include processing, cut, wrap and quick freeze. Pastured Pork is available year round. Acorn finishing is in the Fall and Winter.

 

 

To order a Whole Pork or Half, please click on the Paypal buttton below or send us a check to 4 Arrows Ranch 4135 East Hwy 318  Citra, FL. 32113.                 

 

 

 

 

A note on shipping: Choose the shipping options placed below your pork choices ONLY if you can not meet Jim somewhere on the Turnpike between Ocala and West Palm Beach($25). Jim will take the I-95 route south from Ormond Beach to Fort Pierce for $50 per order (takes him far out of his way). West Palm Beach and south: pick up at our Loxahatchee farm for free! Ocala and north: pick up at the big ranch for free.

 

 

 

 

 

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Information on the various pork cuts: After a hog is slaughtered, it is generally split down the backbone, dividing the carcass into bilateral halves. Like the beef carcass, each side of the hog carcass is then further broken down into the primal cuts: picnic, belly, loin and fresh or smoked ham. The loin contains the highest-quality meat and is the most expensive cut of pork.

 

 

Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.  Irregardless, Berkshire chops and steaks must be pink in the middle for optimum flavor and tenderness.  Because these pigs do not live in filthy commercial envirnments, there is no danger of inherent pathogens. For more tips, visit www.grassfedcooking.com.

 

Pork is divided into 4 Primary Cuts:

 

Sausage and kabob meat is taken from the trimmings of all the above. In