Spring Hill Farms
From The Heart Of Ohio. Delicious, Flavorful Pork, That's Healthy For Your Family.
It is a mistake to assume that pork is pork and that the breed it is derived from does not matter. Almost everyone could immediately tell the difference between the flavor of a Gala apple and a Golden Delicious. This difference comes from the genes that go into making these different varieties. Similarly, there are differences between pig breeds but most especially between traditional breeds such as our Tamworth and the modern hybrids used to supply your local grocery store.
Our Premium pork is comparably priced to ‘regular’ pork you buy at the grocery store. The pork you buy at the grocery you have no idea how it was raised or where it was raised. More than likely it came from a “Factory Farm” somewhere.
In the past 20 years the vast majority of small pork producers have given way to big agribusiness, and the big guys resorted to regularly dosing their animals with antibiotics to keep disease from spreading through thousands of hogs kept in close quarters. In 1987, the National Pork Board began a highly successful campaign that marketed pork in contrast to beef, calling it "the other white meat."
But this leaner, whiter meat, combined with home cooks' vestigial practice of cooking long enough to kill trichinosis, has resulted in many disappointing dinners; today's average pork is tough, dry, overcooked and has little of the appeal it had only a few generations ago.
To address the problem of dry, flavorless pork, producers have introduced what is known as "enhanced pork." By injecting meat with a solution of water, salt, and sodium phosphates, they are doing on a large scale what many of us do at home: brining. But whereas we might brine a loin roast or a turkey with salt, sugar, spices and water, hoping to keep a lean piece of meat moist and flavorful, meat companies go a couple of steps further, adding things like potassium lactate or sodium citrate to increase shelf life and sodium diacetate as a "flavor protectant."Some enhanced products are also flavored and clearly labeled as such, as in a teriyaki-flavored pork loin. But more commonly, the labels use more subtle terms like "premium pork," "tender and juicy" or "deep basted." In fine print you'll see the solution ingredients. These are the packages to watch out for.
Premium pork from Spring Hill Farms is not enhanced in any way. It’s naturally delicious. We raise our pork to taste better without additives.
Click Here to see what some of customers have to say.
- Tucked away in the rolling hills of Licking County Ohio, pure Tamworth pigs forage among the fresh grass and clover of Spring Hill Farms. Their hospitable and stress-free environment is complemented by a feeding program that is free of antibiotics and growth hormones.
- Our heritage pork is unlike any other – a taste so deep and rich it echoes the flavor of pork from a bygone era. The meat is flavorful and, whether grilled, smoked, roasted, sautéed, stewed or braised, yields the most exquisite juiciness and tender texture.
Our Premium pork is comparably priced to ‘regular’ pork you buy at the grocery store. The pork you buy at the grocery you have no idea how it was raised or where it was raised. More than likely it came from a “Factory Farm” somewhere.
In the past 20 years the vast majority of small pork producers have given way to big agribusiness, and the big guys resorted to regularly dosing their animals with antibiotics to keep disease from spreading through thousands of hogs kept in close quarters. In 1987, the National Pork Board began a highly successful campaign that marketed pork in contrast to beef, calling it "the other white meat."
But this leaner, whiter meat, combined with home cooks' vestigial practice of cooking long enough to kill trichinosis, has resulted in many disappointing dinners; today's average pork is tough, dry, overcooked and has little of the appeal it had only a few generations ago.
To address the problem of dry, flavorless pork, producers have introduced what is known as "enhanced pork." By injecting meat with a solution of water, salt, and sodium phosphates, they are doing on a large scale what many of us do at home: brining. But whereas we might brine a loin roast or a turkey with salt, sugar, spices and water, hoping to keep a lean piece of meat moist and flavorful, meat companies go a couple of steps further, adding things like potassium lactate or sodium citrate to increase shelf life and sodium diacetate as a "flavor protectant."Some enhanced products are also flavored and clearly labeled as such, as in a teriyaki-flavored pork loin. But more commonly, the labels use more subtle terms like "premium pork," "tender and juicy" or "deep basted." In fine print you'll see the solution ingredients. These are the packages to watch out for.
Premium pork from Spring Hill Farms is not enhanced in any way. It’s naturally delicious. We raise our pork to taste better without additives.
Click Here to see what some of customers have to say.
How does Spring Hill Farms stack up to the competetion?
Lobel’s of New York
Pigs are raised on small family farms
About 20 dollars a pound for chops 40 dollars a pound for tenderloin, plus shipping
Berkshire Meats
Meat is additive free
Prime cuts are about 10 dollars a pound
Niman Ranch
Raised outdoors no antibiotics
Tenderloin is 20 dollars a pound plus shipping
Spring Hill Farms Natural Pork
Pasture Raised Heritage Breed
3.49 a pound*
20lb box is only 109.00
*according to the hanging weight as recorded by the butcher shop for Pay as They Grow Plans.
Click Here to learn more about purchasing our premium pork.
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