Niche Pork
This month we provide reference material on developing markets for
niche pork and examples of pig farms that have successfully
partnered with restaurants.
There are lots of challenges for a farm that wants to sell meat
directly to restaurants and here are important questions to
consider:
Volume
–
Do you have sufficient production to meet the chef/owner
needs?
Fresh –
Will the chef accept frozen meat? Many chefs prefer fresh over
frozen.
Prime
Cuts –
Does the menu have a place for secondary cuts or just high-end
loins?
Packaging
–
Does your processor have the ability to provide the type of cuts
and packaging that meet restaurant
requirements?
Unique
Quality and
Social Attributes –
What sets your animals and growing practices apart from commodity
meat producers?
Profitable
Pork Sustainable
Agriculture Network
This 16 page bulletin showcases examples of alternate ways to raise
pork profitably, discusses various environmental benefits and
potential marketing options.
Profitable Pork
“Differentiation”
Innovation
and Opportunity Digest
Discover how farmers are capturing specialty pork marketing
opportunities by using local or place-based production, high
flavour, healthy, certified sustainable production practices and
old-fashioned brand identity.
450 kb PDF
“Developing
a Niche Market for Pork” Glenn
E. Conatser, Purdue Extension
A ten page fact sheet that outlines key questions that a producer
needs to answer before embarking on any niche marketing
effort.
60 kb PDF
Pork
Niche Market Working Group
This Iowa based organization sponsors research and development projects
aimed at addressing the challenges facing niche pork supply chains.
Provides great links to online resources published in the last five
years.
“Niche
Pork News”
A periodic newsletter for farmers involved in the niche pork
industry.
Niche Pork News
Berkshire
Value Chain
Canadian
case study of a group of producers involved the production and
marketing of breed specific pork cuts to a select group of high-end
restaurants and specialty retailers.
Berkshire Value Chain
Flying
Pigs Farm,
described in the article
“Vintage Cuts” by
Amanda Hesser for the New York Times
www.flyingpigsfarm.com
Vintage Cuts (article)
Willow
Creek Farm described
in the article “Willow Creek Farm” by Lynn Olson for the Willy
Street Co-op Reader
www.willowcreekpork.com
Willow Creek Farm (article)
Lazy
S Farm is
a Kansas-based farm that raises Red Wattle pigs and other heritage
livestock that are sought by chefs around the
country.
Lazy S Farm