Why breed and processing make such a difference, and what we choose to carry.
Most supermarket pork is bred to be lean, which is why it cooks up dry. Most supermarket chicken is chilled in water and absorbs some of it. We carry the heritage and air-chilled versions chefs cook with.
Kurobuta (Berkshire) pork
Berkshire is a heritage breed that originated in England. In Japan it is called Kurobuta, meaning "black pig." It is known as the Wagyu of pork, with darker meat, heavy marbling and a rich, slightly sweet flavor.
Our Kurobuta pork spinalis is the "cap" peeled from the top of the loin and trimmed by hand, the pork version of our #1-selling ribeye cap. Grill it hot and pull it at about 140°F. It will reach 145°F as it rests.
All natural3 caps per pack
Duroc pork
Duroc hogs are known for reddish-pink meat, more marbling and natural juiciness. Our Duroc comes from a family-run breeding program with more than 55 years of purebred lines. The hogs are raised on small farms where family members manage the herd every day.
Dry aged
Our 14 oz bone-in ribeye chops are dry aged for deeper, more concentrated pork flavor.
Thick cut
At 14 oz, the chop is thick enough to get a hard sear while the center stays juicy.
How to cook
Sear on high for about 2 minutes per side, then cook over medium for 4–5 minutes per side. Pull at 140°F and serve at 145–150°F.
Heritage vs. commodity pork
| Kurobuta (Berkshire) | Duroc | Typical supermarket pork | |
|---|---|---|---|
| Color | Dark rosy pink | Reddish pink | Pale |
| Marbling | Heavy | High | Low (bred lean) |
| Flavor | Rich, slightly sweet | Robust, porky | Mild |
| Juiciness | Excellent | Excellent | Dries out easily |
| Our cut | Pork spinalis | Dry-aged ribeye chop | — |
Why air-chilled chicken tastes better
After processing, chicken has to be cooled quickly. Most producers dunk the birds in cold chlorinated water, and the meat soaks some of it up. Air-chilled chicken is cooled with cold, purified air instead, so nothing dilutes it.
- More flavor: natural juices aren't diluted by absorbed water.
- Better sear: drier skin and meat brown faster and more evenly.
- You pay for chicken, not water: water-chilled chicken can hold several percent added water by weight.
Our North Carolina chicken is 100% all natural and never given hormones, antibiotics or artificial growth stimulants. It comes as hand-trimmed breasts and frenched wings.
Common questions
What is Kurobuta pork?
Kurobuta is the Japanese name for pork from Berkshire pigs, a heritage breed. It is prized for its dark color, heavy marbling and tenderness, which is why it is called the Wagyu of pork.
Is Duroc pork the same as Berkshire?
No. They are two different heritage breeds. Both have more marbling than commodity pork. Berkshire is known for its sweeter, richer flavor, and Duroc for its reddish color and juiciness.
What temperature should heritage pork be cooked to?
The USDA recommends 145°F with a 3-minute rest. Pull chops and caps at about 140°F, since the temperature will rise as they rest.
What are frenched chicken wings?
Frenched wings have the meat pushed to one end and the bone cleaned, like a lollipop. They cook evenly and are easy to eat. Ours are hand trimmed, about 70 wings to a 5 lb pack.
What does air-chilled chicken mean?
The chicken was cooled with cold air after processing instead of being soaked in ice water. That means no absorbed water, better flavor and crispier skin.
Upgrade the everyday
Heritage pork and all-natural chicken, hand-delivered across the Atlanta area.