Free Range...hormone free...hogs

[Steve Petrone]

Anybody use em? Do you notice any differences in cooking them? I assume there is a flavor difference.

 

[K Kruger]

It's mostly what I buy. I prefer heritage breeds but I'll buy any pastured pig over commercial any day. Flavor is one reason; the other is how horribly pigs in the commercial industry are raised. Can't abide it.

 

[Steve Petrone]

I agree. Talked to two producers today. The big question is...is there enough of a market for these products when we are talking bbq? It is one thing to get 3x's the price when you start at 1.00 or 1.50 but to make Q out the pastured pork drives the price on up there. I see pork bbq selling from $10-12 t0 $15 online. What if you start with $3+ per lb. instead of .98 ?

 

[K Kruger]

It depends on where and how you target your market but, yes, there is a market. It's not going to be the Walmart shoppers, the fast food chain devotées and such. It also is dependent on the marketing itself. It all about information and approach, and if selling directly, location.