Pigs on the Air!

California Kurobuta was on KSCO’s Flavors with Greg and Marleen last Sunday, May 17, at 12 noon on AM 1080. We discussed pastured pork and announced our new Meat Club grand opening. Tim Wood, Executive Chef at Carmel Valley Ranch, joined us with cooking wisdom and samples of pork confit. You can listen to the May 17 show here.


Meat Club Grand Opening

We will host our Meat Club Grand Opening at First City Crossfit in Monterey on Saturday, June 20th, from 12-3. We’re looking into having a BBQ. Check back on our website for further developments.

Meat Club Events

  • Friday Village Farmers' Market, Carmel Valley

    2:00 pm 7:00 pm
    Friday, June 5

  • Meat Club at Acme Coffee

    9:00 am 1:00 pm
    Saturday, June 6

  • Friday Village Farmers' Market, Carmel Valley

    2:00 pm 7:00 pm
    Friday, June 12

  • Meat Club at Acme Coffee

    9:00 am 1:00 pm
    Saturday, June 13

  • Meat Club Grand Opening

    12:00 pm 3:00 pm
    Saturday, June 20

Acme Coffee Roasting Seaside

485-B Palm Ave.
Seaside, CA 93955

Friday Village Farmers' Market, Carmel Valley

25 Ford Rd.
Carmel Valley, CA 93924

Hollister Farmers' Market

4th and San Benito St.
Hollister, CA 95023

First City Crossfit, Monterey

2700 Garden Rd.
Monterey, CA 93940

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Exclusively Pasture & Woodland Raised

Exclusively Pasture & Woodland Raised

Our California Kurobuta pigs are raised exclusively in pasture and woodlands—a practice now almost unheard of in the United States because of the industrialization of agriculture. Pigs are by nature woodland animals (think truffle-hunters) and they thrive in pasture,... read more
Our California Kurobuta Family

Our California Kurobuta Family

In 1998 Jack & Sara Kimmich bought 15 acres of organic farmland in rural San Benito County, California.  The entire farm is off the grid, powered by the wind and sun. The Berkshire pigs didn’t come till much later, in 2010.  They were first intended to be part of... read more
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, Amatuer 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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