Pasture-Raised Berkshire Pork - Small Breakfast Bundle
Discover our pasture-raised berkshire pork small breakfast bundle - The Morning Harvest from our small Colorado farm—raised with care and processed with integrity. Always free of antibiotics and hormones, delivered fresh to NE Colorado and the Denver Metro Area.
Our Small Breakfast Bundle - The Morning reflects the best of farm-to-table values. Raised naturally on open fields, our animals enjoy space, sunshine, and a wholesome diet. We never use antibiotics or hormones, and every cut is handled with respect for both flavor and animal welfare. Perfect for families who value honest farm-fresh food. Delivered to NE Colorado and the Denver Metro Area.
Our Pork
Our pigs are a Berkshire heritage breed pork. They are raised here in Akron, CO on a diet of fresh pasture grasses, grains, and seasonal produce. Pigs only have a single stomach like humans and cannot survive on grass alone. They can eat it, of course. It is not toxic to them. However, they cannot extract the proteins from the grass due to the high fiber content. This is why we supplement with grains. Our pigs live on sheltered pastures with access to sunshine, fresh water, and a constant supply of fresh greens.
What Is Berkshire Pork and Why The Hype?
The Japanese name, Kurobuta, means “black pig.” Many of you have probably heard of Wagyu beef, which also hails from Japan. Well, Kurobuta is the Wagyu of the pork industry. In the 1800s, Berkshire hogs were given to the Emperor of Japan as a gesture of goodwill. They were so well received that Japan has had a culinary love affair with Berkshire pork to this day.
Live Weight vs. Hanging Weight vs. Packaged Weight
Live Weight - the weight the pig is before butchering.
Hanging Weight - about 50-60% the weight of “live weight” or “on the hoof”).
Packaged Weight - about 55 – 62% of hanging weight depending on your custom cut instructions, like whether your cut instructions say “bone in” or "boneless" for example.
USDA Pork Cooking Guidelines
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming