The humble hog is the most common source of meat protein in the world. Pigs thrive on small farms with limited pasture space so they are a natural fit here at Loeffler Farms. Farmers have always referred to pigs as “Mortgage Makers”. This is because pigs grow to maturity very fast and bring in a good price at market. Large farms use cheap pork to “make the mortgage”.

Modern industrialized farming sacrifices flavor and quality, for speed and quantity. Because of this we have lost the connection to what makes pork taste like… …well, pork. The return of heritage breeds, pasture grazing, and an emphasis on what our meat eats, changes that. We can once again experience the flavors and textures our grandparents, and parents enjoyed.

When Loeffler Farms decided to go beyond Dorset Sheep and raise pork, we settled on the Berkshire Hog. This 300 year old breed has staying power for a reason. Marbling; that’s where the flavor lives. Modern grocery store pork has had all the fat bred out of it and most of the flavor along with it. Due to the misguided idea to compete with chicken breast, modern pork became bland and dry.

Berkshire Pork is buttery, flavorful, and darker in color than grocery store pork. It is well marbled, naturally juicy, and has significantly more back fat. Fat equals flavor! Berkshire Pork is prized by chefs and home cooks alike for tremendous meat quality, flavor, and texture. Premium all-natural, grass-fed, barley finished Berkshire pork is where it’s at.