Pork Report: Whole Hog Sustainability

Click here for a printable PDF version.

Posted by: Chefs Collaborative

2 Responses to “Pork Report: Whole Hog Sustainability”

  1. Jennifer Cohen Says:

    As an owner of Briggs Heritage Farm, we are exploring whether there is a demand in the New York metropolitan area for pasture-raised pork (acorn or apple). Our farm is close to Manhattan and we currently have pasture-raised, natural (and happy)Black Angus beef cattle. I am a member of the Chefs Collaborative. Our goal is to partner with chefs to raise beef and possibly pigs in a local and sustainable way having the animals grass fed on our 400 acre farm. Please keep me informed of any forums or meetings that you may have regarding the topic of pork.

    Thank you.

    Jennifer Briggs
    Owner
    Briggs Heritage Farm

  2. Richard Kitos Says:

    interested in expanding my pork knowledge

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