Bone-in pork shoulder from pasture raised hogs, perfect for carnitas, pulled pork, chile verde, or whatever full flavored slow-and-low preparation you've got in mind.
Pasture raised Berkshire-cross hogs from the Capay Valley.
At Simas Swine and Wine we raise pork the old fashion way. They enjoy an open air environment with 10 acres to roam around on; some pasture, some open lot. They have shelter to get out of the rain and cold, or sun in the summer. In the heat of summer we employ a mister system as well as mud wallows to keep them cool. Piglets are allowed to stay with their mom for at least 5 weeks compared to 3 in a typical system. They eat a commercially prepared ration with added luxuries in the summer and fall of culled peaches, melons and winter squash.