Thought To Be Extinct, The Recently Re-Discovered Red Wattle Hog Breed Yields The Most Flavorful, Succulent Pork Money Can Buy—All Sustainably-Raised And Offered Now To You
AT WHOLESALE PRICES!
Red Wattle pork is giving Kurobuta pork—until-now the uncontested heavy-weight champion of pork flavor—a run for its money!
But it’s not available anywhere else: not in West Michigan’s gourmet markets or artisanal butcher shops.
In fact, if you want to taste pork this delectable you’d normally have to travel to Manhattan—to Iron Chef Mario Batali’s critically acclaimed Del Posto Restaurant…Or Brooklyn’s Vinegar Hill House where New York Magazine named it “Best Pork Chop”.
TO SECURE A SHARE OF THIS FAMOUSLY WELL-MARBLED, EVER-SO-JUICY, AND EXCEPTIONALLY FLAVORFUL PORK YOU MUST ACT NOW.
It’s harvested only at select times of the year. In fact, as you read this people are already placing orders for April 2018’s harvest. Unless you act now, you’ll have to wait a full seven months–until November 2018–for another opportunity like this! And by then, prices may have gone up.
Stay with me to learn the secrets of the world’s most delicious, healthy, and sustainable pork and how you, too, can enjoy the flavor reserved (until now) for the world’s hippest, most prestigious restaurants—and at a fraction of the cost!
THE “MAD FOOD-SCIENTIST” WHO UNLOCKED THE SECRETS OF THE WORLD’S MOST-FLAVORFUL MEATS
Think of Harold McGee as a mad food scientist.
In fact, what’s put him on the map is his academic approach to cooking. A former Yale professor, he writes regularly for the New York Times and guest lecturers at Harvard University.
His scientific approach to cooking has been adopted buy such culinary greats as Alton Brown.
Here’s what McGee says in his award-winning book On Food and Cooking, the “food Bible” used by many American universities:
“FULL-FLAVORED MEAT COMES FROM ANIMALS THAT HAVE LED A FULL LIFE. . . LIFE INTENSIFIES FLAVOR, AND MODERN MEAT ANIMALS ARE LIVING LESS AND LESS.”
This is precisely what sets heritage hogs apart from every other hog.
You see, heritage hogs root in the barnyard and nosh on the likes of pasture grasses, acorns, and apples. They have full access to the outdoors and live to a ripe age (about seven months).
SEVEN MONTHS: THAT’S A FULL MONTH LONGER THAN CONVENTIONALLY-RAISED PORK!
This full life, turns out, is what allows flavors to develop and then enliven in the flesh in much the same way that “late harvest” wines are richer, fuller, more robust.
But each heritage breed has its own, unique, one-of-a-kind signature flavor profile.
IN FACT, JUST AS EACH VARIETAL OF RED WINE HAS ITS OWN DISTINCTIVE, TASTE—CABERNET SAUVIGNON, ZINFANDEL, AND PINOT NOIR—SO TOO EACH “VARIETAL” (OR BREED) OF HERITAGE PORK!
This is not true, of course, of conventionally raised pork which is fed a uniform diet, comes from largely homogenized pork breeds, and which grows rapidly—assisted by artificial growth stimulants.
- Take, for example, the heritage Gloucestershire Old Spot—a heritage breed hailing from Old World England—whose meat is described as “creamy, buttery, and complex” with notes of “fruit and marshmallow”, smacking of stone fruit and which presents itself on the palate with a pleasant sweetness.
- Or the heritage Tamworth hog, prized for its exceptional bacon. Of Irish ancestry, this pork is notable for its fruity, earthy, clean, and sweet flavor that’s most wonderfully balanced by a tender texture.
- And then there’s the Red Wattle, whose meat is famously well-marbled, interlaced with succulent strands of fat that are set off by its reddish, pinkish, always plump flesh. Connoisseurs hail its highly-desirable flavor as “robust”—even “beefy”—and with subtle notes of cinnamon and butter cream, hinting even of the “floral”.
THIS EXCITING FLAVOR SPECTRUM OF FLAVOR COMES NOT JUST FROM THE VARIOUS HERITAGE BREEDS BUT IS EQUALLY DEPENDENT ON THE CRAFT OF THE FARMERS THAT RAISE THEM ON PROPRIETARY DIETS.
These diets vary from farm to farm:
- Just image the well-rounded, nutty flavor of Chuck Neeley’s Gloucheshire Old Spots, fattening high in the Smoky Mountains of Virginia on acorns in shady groves of oak trees…
- There’s the heritage hogs which—at Elizabeth Enslin and Jerry Gaffe’s Amaranta Farms, in the northeastern corner of Oregon— finish in the Fall on windfall apples, from the boughs of an ancient orchard…
- Then there’s the rich complexity of Matt & Kristal Burdick’s Red Wattle hogs in Burlington, MI, which nosh on pasture grasses and generous amounts of slow-roasted soybeans…
THE HERITAGE MEAT MOVEMENT IS JUST NOW ARRIVING ON THE SCENE, AND IT’S TAKING THE CULINARY WORLD BY STORM…
The world’s most decorated chefs, in fact, are captured by the allures of its beguiling flavor, juicy texture, and the artisanal producers who raise these mouth-watering meats.
That’s why the world’s highest-ranking chefs, those reigning over the country’s culinary epicenters—from New York to Washington, D.C., to Napa Valley—are drooling over heritage pork!
Yes, all the gods and goddesses who form the pantheon of American celebrity “chefdom” swear allegiance to the heritage breeds: Mario Batali of Iron Chef fame; Dan Barber, the James Beard award-winning chef; Lidia Bastianich, James Beard Award for Best Chef: New York City.
IN FACT, MARIO BARTALI—MICHIGAN’S VERY OWN RESIDENT FOOD MEGA STAR—INSISTS ON SERVING HERITAGE RED WATTLE PORK AT HIS POSH DEL POSTO RESTAURANT IN MANHATTAN.
It’s a heritage breed of pork that the French of New Orleans in the 1700s and 1800s went nuts over. And the French were no culinary slouches, to be sure.
This breed alone had the robust flavor that could stand up to the bold, intense flavors of Creole cooking (and, what’s more, it made the most exceptional charcuterie).
AND THEN—MYSTERIOUSLY—THE BREED JUST DISAPPEARED. IT BECAME THE STUFF OF LEGEND: A “LOST BREED”.
Perhaps there were references to it in dusty, leather-bound books hidden in used bookstores in the French Quarters of New Orleans…but nothing more. A breed known only to food historians…
AND THEN, SOMETHING UNEXPECTED HAPPENED…
It was the late 1960s or 1970s. The woodlands of eastern Texas. A pack of very unusual swine is discovered wandering and rooting on the forest beds…
And this pack of swine had a most curious feature: appendages dangling from either side of their jowls.
They’re called wattles, and there’s only one swine breed the world over that has them: the Red Wattle.
IN THE FIRST PART OF THIS NEW MILLENNIUM—WHILE THE REST OF THE CULINARY WORLD IS GOING GA-GA OVER BERKSHIRE/KUROBUTA PORK—RED WATTLES HAVE QUIETLY BEGUN TO STAGE A COMEBACK…
It’s guerrilla warfare—if you will—against the English Berkshire (Kurobuta).
Small, independent, artisanal farmers with a passion to create exceptional pork were looking for something different, something better…
A pork whose flavor would stand up to and—in the hands of farmers passionate about food quality—take on the Kurobuta.
Slowly, those at the very top of their culinary fields began to take notice…
But with Bartali’s bold and decisive move at Del Posto, he’s staged the culinary equivalent of Washington’s crossing the Delaware River in 1777—that sneak attack that routed a garrison of mercenary troops and turned the tide of the war in favor of the colonists.
THE RED WATTLE REVOLUTION
Red Wattles produce a pork so finely marbled that it’s a marvel to behold.
It’s has a wonderfully deep pinkish—almost red—flesh which causes the intramuscular fat to stand out.
In fact, once you get a thick, juicy Red Wattle chop sizzling the redness gets even more intense. You’ll swear you’re cooking a ribeye steak!
It is melt-in-your mouth tender, a far cry from the tough-as-a-hockey-puck pork that you buy in the grocery store.
And—oh—how sweet, silky, and delicate is its luscious fat! An experience of such decadence that it might as well be dessert!
Yet, there is a pure, clean flavor to heritage Red Wattle pork that gives it a marvelous balance.
AND IN THE ENTIRE STATE OF MICHIGAN, THERE IS ONLY ONE FARM RAISING REGISTERED RED WATTLE
Idle River Farms is the creation of Matt & Kristal Burdick.
These are “seventh generation” artisanal farmers. And when I say “seventh generation” I mean that the Burdicks have been farming in America for as long as anyone can remember.
AND THE BURDICKS HAVE A THIS UNCANNY KNACK FOR ANTICIPATING THE NEXT CULINARY TREND.
Matt’s father, for instance, was raising 100% grass-fed cattle in the ‘70s and ‘80s long before it was en vogue.
So Matt, like his father before him, passed over the Berkshire breed and threw everything he had behind the Red Wattle.
After combing the country for the finest breeding stock, he chose a farm south of the Mason-Dixie line—closer to the breed’s New Orleanian home. Driving back to Michigan with his precious cargo, Matt introduced these hogs to their first home-away-from-home in the Peninsula State…
It’s a home where the Burdicks give their hogs that full, long life that’s alone able to coax the very best flavor and quality out of pork.
On this small, boutique family farm the hogs enjoy the Burdicks’ full attention. The swine frolic and play outdoors. Throughout the growing season, the Burdicks let the hogs free range over the pasture and perennials in spacious fields.
To round out their diet, Matt slow roasts GMO-free soybeans—grown by Matt himself. Perhaps this, more than anything else, is what imbues Idle River Farms’ pork with its famous marbling.
Then, after seven long months, the hogs are ready for the tiny group of Michiganders who have discovered, like Mario Batali, the untold pleasures of true heritage Red Wattle pork…
Option #1: Excellent Value
New York City/Napa Valley/Washington D.C., restaurant-quality, $11 per pound pork pleasure for just $3.99/pound on the hanging weight plus the cost of processing (roughly, $100 – $129). Half hogs typically hang at 100 pounds and yield 65 – 75 pounds of meat. That’s a grand total of around $499 to $529.
Option # 2: Best Value
New York City/Napa Valley/Washington D.C., restaurant-quality, $11 per pound pork pleasure for just $3.75/pound on the hanging weight plus the cost of processing (roughly, $200 – $249). Whole hogs typically hang at 200 pounds, and yield 130 – 150 pounds of meat. That’s a grand total of around $950 to $999.
Grand Rapids Area Pork Lovers
If you live in the Grand Rapids area, you’ll enjoy FREE delivery to your home. Which means you won’t have to spend the afternoon or evening driving to rural farm or processor for your meats, as you must do when you buy directly from the farm.
Pork Lovers Who Live Within 50 Miles of Grand Rapids
If you live outside the Grand Rapids area, no problem! We offer nominal transport fees at $2/mile from Grand Rapids.
Pork Lovers Who Live More Than 50 Miles from Grand Rapids or Out-of-State
If you live even further away—again, no problem! We’ll be happy to ship your order at cost. Because we partner for our shipping needs with FedEX and Periship, a Fourtune 500 Company, we’re able to lock in shipping costs at rock-bottom prices—a fraction of what you’d otherwise pay if you were to have the meats shipped yourself. All these savings we cheerfully pass on to you!
I urge you to secure your fully butchered half hog today as they are harvested only at select times of the year and we are on the very brink of another harvest date.
The “No Where to Run, No Where to Hide, We-Bet-the-Farm-on-It” 100% Money Back Guarantee
If, for whatever reason, you are not yet sure about committing to a fully butchered half or whole hog today, no problem!
Go ahead and try—entirely at our risk—a heritage Red Wattle pork chop…
If it is not the best pork chop you’ve ever eaten, I’ll cheerfully refund your purchase in full.
It’s called the “No Where to Run, No Where to Hide” Guarantee because you’ll find in the chop Red Wattle pork flavor in its purest form. It would be easy to send you a pack of bratwursts or savory-sweet bacon and have you fall in love with it…but the pork chop is not seasoned, is not smoked, is not brined. It’s completely unadorned.
It’s the “We Best the Farm on It” Guarantee because it’s boldest guarantee you’ll find anywhere in the whole United States! Plenty claim to have the best pork, but to back it up with a 100% money-back guarantee?
And, I’m absolutely serious: if this is not the best pork chop you’ve ever eaten, I don’t want you to pay for it!
TIME TO ORDER
There’s never been a better time to enjoy the country’s tastiest, nutrient-dense, sustainably-rasied heritage pork. Now’s the time to take action, but only you can do that.
Choose the option that’s best for you.