Wow.. what a great day with the crew at Mt Angel Meats today. They invited me to spend the day watching them break down the first 4 of our hazelnut finished hogs today and it almost brought a tear to my eyes to see how fantastic they came out. The comments from the butchers who process animals every day to say that our pork is like no other, makes us even more confident to say that we produce some of the best gourmet pork available on the market.
I met Julia and Chef Wishard from La Medusa today who drove down from Seattle to pick up a half a hog. First I would like to say what dedication for a Chef and Owner to drive 400+ miles to get a product that they would want to serve to their customers is only committment to excellence. To the customer’s, you have someone who really cares about the quality, sustainability and methods of how the animals they use are raised and by you supporting them you are supporting small farmers and not the CAFO’s. If you are in the Seattle area, please give them a call and find out when they will be serving this rare treat. I can honestly say from all the Red Wattles we have processed so far, this was the best looking carcass we have produced. Top that with the pastured hazelnut finish for the past 60+ days and this could be almost a once in a lifetime meal. Well perhaps at least until next year….