« Reply #11 on: September 18, 2013, 09:37:18 PM »
I have been lucky enough to find sources for Alabama pasture raised Duroc and Berkshire pork, both older heritage breeds. There is no comparison in the juiciness and taste of that pork and confinement raised commercial pork. It is more expensive but well worth it in my opinion. Plus I am willing to pay more to support local farmers. I can even find pastured raise Duroc at a local Piggly Wiggly sometimes and it not that much more expensive than regular pork.
Ken,
I agree w/ you about supporting local farmers. On the other hand, when there are none... do you have links for buying the heritage breeds you mentioned?
Logged
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #