It’s no secret: there’s a red-hot foodie craze over Kurobuta pork.
For them, it’s the pork equivalent of Japanese Wagyu beef…
If it were champagne, it would be their Dom Perignon. If cognac, their Louis XIII. If Scotch, The Macallan 25.
But there’s a new kid on the block, and the culinary giants are taking notice…
Culinary giants like Mario Batali of Iron Chef fame.
Instead of Kurobuta, Batali serves this recently re-discovered heritage pork at his posh Manhattan restaurant, Del Posto…
Or take Brooklyn’s Vinegar House which—thanks to this “lost breed”—has just walked away with the coveted honors for “Best Pork Chop” (New York Magazine).
But you’ll have an extremely hard time getting your hands on this pork.
There is, in fact, only one registered farm raising it in the entire state of Michigan.
And they’ve partnered with Grand Rapids’ very own Duba’s Restaurant family to bring all the quality and all the flavor of Manhattan and Brooklyn right here to humble West Michigan.
It’s sold–fully butchered–by the half hog to a small handful of Michiganders who prize the flavor of this pasture-raised, GMO-free heritage pork. And it’s available only sparingly throughout the year.
But if you can get it, do so for it’s being hailed as “one of the greatest and purest culinary delights!”
What’s more, it’s offered at deeply discounted pricing–up to 60% less than what you’d otherwise pay on the east coast for pork with this kind of pedigree!
Click here to learn about the pork that’s flinging stones with deadly accuracy at the reigning heavy-weight Kurobuta giant.