The most flavorful pork comes from pigs that have had a rich and varied diet—especially when it includes an estimated 60% acorns and wild forage! Acorns have been associated with superior dry cured meat for centuries, and we are proud to be the first to bring this tradition to the United States. We offer two varietals of acorn-fed pork:
Tamworth pigs are known for their succulent belly meat and sweet nutty flavor--the forest foraging diet adds a spectacular richness and a creamy texture that will knock your socks off! These heritage breed Tamworth hogs are pasture raised in Missouri at the family farm of Russ Kremer and spend their last four months foraging an Ozark Mountain hillside covered with oak and hickory trees. It is the ideal environment for raising happy, healthy, delicious hogs. When cured, the dark coral meat is nutty and sweet, with an unexpected depth and meltingly tender texture.
We are currently curing prosciutto (ham) and spallacia (shoulder) from the Acorn Tamworth hogs. We age the prosciutto for 2.5-3 years, and the spallacia a minimum of 15 months.
The Berkshire breed is known for its black hair, dark red meat, and deep savory flavor. The muscle fibers are shorter than in most breeds, making Berkshire pork incredibly rich and silky once cured.
Husband and wife team, Suzanne Castello and Barney Bahrenfusen, pasture raise purebred Berkshire hogs on their small family farm in idyllic Grinnell, IA. B&B Farm is a great place to be a pig and the Acorn Edition hogs get special treatment! For the last three months of their lives, the fortunate Acorn Berkshire pigs eat a diet of 60% acorns, supplemented by wild forage and high quality grains. The prosciutto made from this meat is deep red with a wonderfully nutty fragrance and a sweet buttery finish.
Ask your local retailer or distributor about availability of these limited edition meats, and watch our Facebook feed for new releases!