Mostly cloudy

From pork to fork

For home cooks who love bacon, ribs and chops, there's good news. Through custom butcher shops and farmers markets, consumers can now buy the same artisanal, pasture-raised pork that is served at some of the Bay Area's top restaurants, from A16 in San Francisco to Rosso in Santa Rosa.

Mark Pasternak of Devil's Gulch Ranch in Nicasio and Pete Langley of Langley Farms in Petaluma are the dynamic duo behind DG-Langley Farms Brand pork.

"The chefs rave about the flavor of our pig," said Langley, a Sonoma County native who has been raising pigs since he was 12. "It's definitely distinguishable. It has a richer flavor and more of the marbling."

Pasternak made his name by raising rabbits, but he's also been raising pork at Devil's Gulch since 1971.

"All of your commercial pigs coming out of Iowa have never seen the light of day and never eaten anything that didn't have antibiotics in it," he said. "Our pigs are not factory farmed."

comments powered by Disqus
© The Argus Courier |  Terms of Service |  Privacy Policy |  Jobs With Us |  RSS |  Advertising |  Sonoma Media Investments |  Place an Ad
Switch to our Mobile View