Qaulity source of Pork

Usually at the trade/restaurant shows you have booths of pork producers that have their own groups of farms and their own cutting standards.

Google Heritage pork Ohio and you will get a bunch of small operations.

Be aware that some of the original stuff may have its own flavor and mouthfeel.

The consumer may find it unusual at restaurant settings until you educate them.

Speaking as a chef, I would check with your local purveyors as to availability of the various cuts you intend to use. Next, do some research. To be honest, I really don't know if operations such as IBP, Prairie Fresh, Hormel, Indiana Kitchens, Smithfield, Curly's, etc. raise their own pigs vs sourcing them from pork producers. These various large scale pork producers may offer varying standards as to the welfare of the animals.

As Tom points out, Heritage pork is in ever increasing demand. Singular or co-op pork operations would be able to answer your questions as to humane treatment of their animals. Snake River Farms Berkshire pork comes to mind. Alas, the cost of SRF Berkshire pork is about twice that of commodity pork.

Having grown up in Cleveland, I recall Girard being in a rural area. Are there Amish pork producers in that neck of the woods? Co-ops?

As Tom suggests, try Googling Heritage Pork/Ohio/PA

I wish you luck and good fortune in your new endeavor.

MaxQ and Tom;

Thanks very much for taking the time to reply. I totally agree with your suggestions and we'll research those ideas.

Cost is important, but it would be great if we could support local growers vs the industrial machine.

Thanks again.

Jay
www.firegrillbbq.com

As Max says,the cutting standards could still be suspect.

Smithfield buys up every "available" local label as their trucks drive down the Intestates.

Years ago,it was north of forty.Then even the local label becomes the Smithfield "machine"

Good example is Premium Standard Farms Ribs.West of the "big muddy" you get the original and east of the River we get Smithfield,under PSF names.

It won't be Heritage pork,but as cookteams travel and have to call ahead to get acceptable meats, Sam's Clubs,that carry IBP,are used by a great many teams.

Teams seek out bonein butts,spares,and loinbacks.

Sam'sClub now is doing mutual cookoffs with Kansas City BBQ Society.
Hope this helps a little.

I would check out Eden Farms. They are larger but they turn out some quality pork from smaller farms. Cost is going to be the kicker.

Tom, AZSott;

Excellent information and I do agree, cost is going to be a major factor. I've put the word out to the Ohio Meat Packers Assoc, will see if I get any response. We do have a Sam's Club.
Thanks guys!!!!!