Again, thanks for the friendly introductions.
We raise two purebred heritage breeds: berkshires and gloucestershire old spots. We also raise crosses. Local chefs and foodies really like the old style heritage pork which has more marbling, thicker fat cap, and more of a red meat than a white meat. As we learn about bbq and smoking the pork, we'll be sure to report back on any conclusions regarding pork breed. For now, our focus is on learning what you all do so well. Fostering strong family and community ties by creating a relaxing bbq venue at the farm, and serving up some outstanding slow cooked food. And, of course, have fun while doing it
Cheers, and see you in the various forums.
LooperDolly
