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ediblemontbay_larrygerbrandt_2HOME ON THE RANGE: CALIFORNIA KUROBUTA

By Rosie Parker

How a Hollister family bet its farm on a pig and wound up raising world-class pork.

 

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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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