News


Felton Farmers’ Market

We are excited to offer both frozen cuts and hot dinners at the Felton Farmers’ Market! Every Tuesday, 2:30 – 6:30pm

Starting at 2:30 – Frozen cuts available for purchase
Starting at 4:30 – Hot sandwiches

Current menu: German mushroom sausage with melted Swiss cheese on a fresh ciabatta roll (baked the morning of the market at Sumano’s family bakery) and a side of tangy coleslaw. Eat it at the market or take it home for dinner. Please stop by and say hi to us (Jack and Sara), we look forward to seeing you at Felton!

 

Annual Father’s Day Car Show

Sunday, June 18

11:30am – 3pm

South Valley Community Church
2350 Technology Pkwy, Hollister

A great family day out and a chance to try CK ‘s famous smoked pulled pork sandwich, provided by pitmaster John Zaragoza. Free admission

 

Corbin’s Rider Appreciation Day

Hollister – Independence Day Weekend

Friday, June 30 – Sunday, July 2
2360 Technology Pkwy, Hollister

Tour Mike Corbin’s “Workshop of Wizards.” The facility will be open to the public while it is in production. It’s a fascinating tour (and I’m not even into motorcycle seats)

We’ll serve up smoked pulled pork sandwiches cooked to perfection by John Zaragoza and his crew. Enjoy all the motorcycle fun without the crowds! Free admission

 

 

Thank You Sale on Bulk Cuts

We’re getting our farm-to-table supply line going again after the floods interrupted it.  Fill out our order form and stock up for only $8 per pound – about 20% off! Thanks to all our customers who have supported us with encouraging words, financial support, and by buying more meat. You’ve really gotten us through. We appreciate your support as we rebuild the farm.

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Meat Club Events


Blog and Testimonials


I have so enjoyed the discovery of California Kurobuta pork. Raised humanely…yields meat of unsurpassed texture, flavor and aroma. It is possible to cook it thoroughly and still enjoy a moist, well-textured and tasty dish. Try it once and you will never settle for less.
Nants Foley

Small Farm Owner, Amateur Gourmet Chef, Founder of Slow Food San Benito Bounty

Having the pleasure of working with California Kurobuta Pork, nothing else compares. The fat content, the firmness of the meat—you can tell these were very happy pigs. It’s the difference between owning an original Picasso or a knock-off bought at the flea market.
Greg Karjala

Sous Chef , Carmel Valley Ranch

Thy food shall be thy remedy.

 

—attributed to Hippocrates, ca. 400 B.C.


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