We take great pride in sourcing our products at Park Kitchen. This will be our third year of buying pork from Chris Roehm at Square Peg Farm in Forest Grove. Chris pulls up in his pick-up truck in front of the restaurant on Wednesday morning, and we carry in a split hog to our wooden six foot work table. Last week's half pig weighed in at one hundred and fifty two pounds (including the head). This is the first pig of Chris' latest breeding cross between Berkshire and Chester. The meat is a proud burgundy red, as good pork should be, and the fat marbling makes this pork worth the premium price we pay for it.
I have a lot of good things to say about the animal husbandry at Square Peg. Chris has some happy pigs on his farm. They have open pasture most of the year, a diet of certified, local organic feed, and something you don't find on many small pig farms these days...piglets! Chris breeds his own pigs rather than simply buying weaners from a commercial breeder. Of course, it's hard work mating and farrowing pigs. He has tried both methods, and found that breeding allows him to keep his animals in a steady and sustainable manner. He has more control over their heritage and their health from beginning to end, and a constant herd of animals keeps his income steady as well. It takes time to build relationships that work for the restaurants demands and the farmers supply. Finding that balance and forming great relationships is worth the wait.
Thanks for everything Chris,