Back in 2022, I was sitting with my family in our soon-to-open restaurant in San Francisco, savoring some of the finest Wagyu beef available. Alongside it, we served a local pork from a respected regional producer. But the moment it hit the table, the contrast was jarring. Despite its reputation, the pork simply couldn't hold its own against the richness and nuance of the Wagyu. The flavor fell flat, and it left us with a simple, powerful realization: we had to raise our own pigs.
I grew up around exceptional meat—Wagyu, Iberico, and wild boar we hunted ourselves, fed on almonds, pistachios, and figs. That memory of wild, layered, nutty flavor became my benchmark. Determined to meet it, I reached out to a legendary importer I’d previously purchased from—the same one who supplied pork to 3-Michelin-star kitchens. But even that pork, raised on a wheat-only diet, lacked the robust, complex flavor I was after.
So we started from scratch.
We combined elite genetics—the kind that produce softer, more tender meat with superior marbling and structure—paired with a carefully curated, clean feed program built on non-GMO grains, nuts, alfalfa, and wild herbs. This approach doesn’t just mimic what wild boars might forage—it elevates it, balancing fat content, muscle tone, and unmistakable flavor.
Our restaurant partners have been raving about the results from our latest harvest:
“Really good pork.”
That’s high praise from chefs who don’t throw around compliments lightly.
What We Offer
Today, our farm has grown significantly. (And yes, we know—“herd” isn’t quite the right word for pigs. Call it a sounder, but we prefer family.)
Whether you’re a chef looking for premium cuts or a farmer seeking outstanding breeding stock, we offer:
- Small piglets from our carefully selected genetics
- Mid-sized feeders ready to finish
- Fully grown 400–700 lb breeders for long-term production
Our size allows us to offer consistent, high-quality pork with exclusivity, without sacrificing the craft or the care that makes each animal unique.
We didn’t set out to become pig farmers.
We set out to raise pork that deserves to be on the same table as the world’s finest meats.
And we’d love to share it with you.