San Diego Chefs Love Pork Raised at Ramona’s Thompson Heritage Ranch | Eater San Diego
"In Ramona I visited an 80-acre operation Ty and Carene Thompson established in 2022 with 18 pigs, raising heritage-breed hogs on regenerative pasture and feeding them a non-GMO organic diet without corn or soy that’s supplemented by seasonal produce grown on the land—everything from avocados to stone fruit. The ranch also raises lamb, chicken, and Piedmontese cattle (which Thompson notes cook faster than other beef), supplies chefs and restaurants across San Diego (and some in Los Angeles and San Francisco) as well as private chefs, hosts ongoing chef dinners on the property, has partnered with Valley Center’s Land & Feast to offer direct-to-consumer sales of meat, eggs, and produce, and plans to focus on restaurants while noting the lack of a nearby mobile processor (the closest USDA-inspected processor is on California’s Central Coast)." - Candice Woo
