Alan R.
Yelp
We've tried a LOT of different sources for pork over the last year, going to many different farmers markets and occasionally even making our way directly to the farms/ranches where our food is being raised. Over the course of our journey, we learned that not all high-end pork is equal (an obvious statement), and in our experience, Thompson Heritage Ranch's pork is by far the best of the best that we have available to us here in Southern California. There are so many things to say about this place!
To start with, the land is healthy due to regenerative farming practices, and not only was the grass greener than the surrounding properties, but the birds and other small wild animals were displaying a specific preference for this ranch. I'm sure part of it was due to foraging for leftover feed that the hogs, hens, and cows left lying about, but the healthy, rich color of the soil probably helped a lot. They apparently practice regenerative practices, and have done a lot of studying to apply a mix of traditional ways with modern science to ensure that they're going to leave it better than they found it. With how badly modern society has damaged the earth, it's awesome to see places like this working to make things better for the next generation.
The animals themselves that are raised here look far more healthy than I've ever seen on any other farm/ranch. The pigs are so well-cared for and fed such a good diet that you can easily leave the skin on the pork belly without any regrets. I've never seen such a great balance of meat and fat before; most pasture-raised pigs I've gotten my hands on were fattened up too much to sell for more profit per pig, which led to me needing to remove the skin and trim a massive strip of fat off of the belly meat before I could cook and enjoy it. Not the case here; the skin is healthy, the fat levels are balanced, and the meat has consistently had the most beautiful flavors I've ever experienced with pork. We've tried both the heritage breeds - Berkshire and Duroc - that THR raises, and both were absolutely incredible, the best of their respective breed that we've experienced. Shoulder, belly, bacon - any cut you get your hands on is going to be the best of its kind that you'll have. The same can be said of the hens that they raise in collaboration with Land&Feast, another local ranch - the best ones I've ever had, with healthy, strong bones that allow us to cook chicken stock for multiple days without developing any off flavors. Maximum nutrients AND incredible flavor.
Finally, the ranch family themselves are among the kindest and coolest people we've met. We got to take a tour of the ranch and hear more about their values, their vision, and their goals for the future, and they have such a wonderful focus on the community and maintaining the health/genetics of the animals in their care that it's really moving to hear and see. They recently got ahold of some rare Italian breed cows called Piedmontese, which should be ready to butcher next fall - I'm extremely excited to try that, as that breed has lower fat content than typical, and is said to be exceptional when raised right. Having had their pigs and the chickens from their partner ranch Land & Feast, I know that we're in for something special when they're ready.
All in all, THR is a blessing for its community, and knowing they exist kind of makes me think about moving down towards San Diego so that I can have and enjoy their products and experience the restaurants that utilize their hogs in their food more easily. I can't really go back to supermarket pork after having seen the mountaintop, lol.
