Northwest, and they are in direct contact with their suppliers. Now, don’t you think it is time to visit your local butcher? Perfect Cuts can be reached at 892-3718.
Finally, my quest ends literally, right in my back door, at Farm to Market Pork. For over 20 years, Farm to Market Pork has been supplying the Valley with the highest quality pork. The hogs are raised right here in a very low stress environment, (which is one of the most important things in attaining the best quality pork). Also, the barley feed is made locally - a prime example of local supporting local.
Hogs are born every four weeks to assure local consumers that they will always have their favorite cuts. I asked Dwayne what the most popular cut was. He said, easily, their bacon. Word to the wise - come July through fall, and be first to get your bacon, because, by the end of the week, it is all gone. The bratwurst is a house recipe and favorite, as well. I wanted to know which recipe was the best, but Dwayne simply said, “The secret is in the meat.” This only goes to show the high standards they have for their product.
My journey is at an end but only for now. Spring comes and a whole new local farming system begins. Take a moment to look either down your street or just in next town for your local suppliers. You will be pleasantly surprised what the Valley has to offer. Not only will you know where your food comes from, and how it is produced, but rest easy knowing you are cooking healthy and delicious meals for your family. Be sure to ask questions if you want to know more about the farmer. They are very happy to let you know exactly what you are purchasing. You will taste a difference in the care taken by such excellent butchery. Take that grocery list off of the refrigerator and make a new one with local farmers. Spring, here we come!
Photo by Alisia Cubberly
Pork has made quite a comeback as “the other white meat”.
Contrary to what many have thought in the past, it has very lean qualities. The FDA has recently lowered the recommended temperature for cooking pork to allow for a little pink, not a hard as rock, well-done finish, as was once required. Along with the new findings, and knowing exactly where and how your pork was raised, you can feed your family with health in mind.
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