The Recently Re-Discovered Red Wattle Hog That Yields Arguably The Most Flavorful, Succulent Pork Money Can Buy…
The Breed That Threatens Kurobuta-Berkshire’s Heavy Weight Title For “Pork-Most-Beguiling”…
The Same Type Of Pork Plated At Mario Bartali’s Manhattan Restaurant Is Offered To You…
AT WHOLESALE PRICES!
Pasture-raised by one of Michigan’s only registered Red Wattle farms, it’s GMO-free and available very sparsely throughout the state.
BUT TO SECURE A SHARE OF THIS FAMOUSLY WELL-MARBLED, EVER-SO-JUICY, AND EXCEPTIONALLY FLAVORFUL ARTISANAL MEAT YOU MUST ACT NOW.
These hogs are harvested only at select times throughout the year and have just been made available in a one-size-fits-all, crowd-pleasing cutting order (while supplies last).
Best of all, your order of a fully butchered half or whole hog is delivered FREE in Grand Rapids, MI, and shipped at cost everywhere else throughout the contiguous United States.
To discover the secrets of the world’s most delicious pork and how you can enjoy the flavor reserved (until now) for the world’s hippest, most prestigious restaurants—all at a fraction of the cost—read on!
(Plus! If you’re in the market for a fully butchered half hog, I’ll show you how to sample a pork chop FOR FREE!)
THE HERITAGE MEAT MOVEMENT IS JUST ARRIVING, AND IT’S TAKING THE CULINARY WORLD BY STORM…
The world’s most decorated chefs are captured by these meats’ beguiling flavor and the passionate, artisanal producers who raise them.
That’s why the chefs who reign over the country’s culinary epicenters—from New York to Washington, D.C., and from Seattle to Napa Valley—insist on serving heritage meats in their restaurants. Chefs like:
- Mario Batali of Iron Chef fame and Michigan’s resident food mega star
- Dan Barber, James Beard award-winning chef
- Lidia Bastianich, James Beard Award for Best Chef (New York City)
In fact, at his Manhattan restaurant, Mario Batali plates 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.)
This breed alone had the robust flavor that could stand up to the bold, intense flavors of Creole cooking (what’s more, it made exceptional charcuterie).
THEN—MYSTERIOUSLY—THE BREED JUST DISAPPEARED.
It became the stuff of legend, a “lost breed”, until 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.
While the rest of the culinary world goes ga-ga over Berkshire/Kurobuta pork, Red Wattles have begun to stage a comeback…
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 all a marvelous balance.
THROUGHOUT THE ENTIRE STATE OF MICHIGAN, THERE ARE A TINY NUMBER OF REGISTERED RED WATTLE HOG FARMS
Idle River Farms, Michigan’s oldest heritage Red Wattle farm, is the creation of Matt & Kristal Burdick.
These are “seventh generation” farmers. (And when I say “seventh generation” I mean that the Burdicks have been farming in America for as long as anyone can remember.)
THE BURDICKS HAVE AN UNCANNY KNACK FOR ANTICIPATING THE NEXT CULINARY TREND
Matt’s father, for instance, was raising 100% grass-fed cattle in the ‘70s and ‘80s, twenty years before it was en vogue.
Matt, true son of his father, therefore passed over the Berkshire breed and threw everything 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.
They feast on pasture during the growing season.
To round out their diet, Matt slow-roasts GMO-free soybeans (he grows the soy himself, an expertise his grandfather taught him).
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 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 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!
For fully customizable cutting orders, contact firstname.lastname@example.org or by calling 719.445.9780
The “No Where to Run, No Where to Hide, We-Bet-the-Farm-on-It” 100% Money Back Guarantee with a FREE Pork Chop, To Boot!
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.
If it IS the best pork chop you’ve ever eaten, go ahead and order a fully-butchered half or whole hog. The $12.99 you paid to sample the Red Wattle chops will be deducted from your purchase price.
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.