SVF Pork Spotting at The Restaurant at Wente Vineyards

by Brooks Stratmore

Look what we spied recently at The Restaurant at Wente Vineyards....Coppa made from Stone Valley Farm pork by Chef Matt Greco!  Delish!

COCHON 555 Los Angeles on February 23rd

by Brooks Stratmore
We are beyond honored to have Chef Brian Howard of Comme Ca Restaurant Las Vegas competing with a 
Porchetta

SVF Pork Spotting in Berkeley at Cafe Rouge on 4th Street.

by Brooks Stratmore

Our friends at Café Rouge Restaurant and Meat Market in Berkeley have outdone themselves again....How mouth-watering is this photo of their Stone Valley Farm porchetta seasoned with bitter orange and achiote? Leave it to them to put a seasonal, Yucatecan twist on the traditional fennel and herbs. 

Berkshire Hog

The History of The Berkshire Hog

by Brooks Stratmore

Did you wonder why the Berkshire is so prized? And so flavorful?

Legend has it that over 300 years ago, Oliver Cromwell's army was the first to discover the breed while in winter quarters just outside the town of Reading in Berkshire County, England. Since then, Berkshire pork (or Kurobuta as the Japanese call it) has been prized by chefs and pork enthusiasts alike for its juiciness, unmistakable flavor, tenderness, and exceptional marbling throughout. This is why Berkshire pork is ranked number one by many agencies in categories such as tenderness and flavor. 

Why Stone Valley Pork?

by Brooks Stratmore

You and your customers know and appreciate the flavor and nutritional benefits of choosing local, heritage, all-natural pork.   As they say, you are what you eat.

At Stone Valley Farm, we never use growth hormones or administer antibiotics to our 100% All-Natural hogs. They are fed a completely vegetarian, wheat-based diet that never contains animal byproducts and is naturally GMO free. Whichever cut of Stone Valley Farm pork you choose, you are receiving the highest quality around.