Comfrey Farm, Windom, Minn., launched Certified DUROC pork and No Antibiotics Ever (NAE) Certified DUROC.
“Our trusted family farmers share our passion and commitment to investing the necessary time, care and money into pedigreed animals and healthy raising practices in order to produce the antidote to the pale, dry pork found in most grocery stores today,” says Ernie Davis, chief executive officer. “Our ruby-pink meat is a visible sign that shoppers will be purchasing pork that is consistently more tender, juicier and flavorful.”
Comfrey Farm pigs are sired by registered, pure-bed Durocs specially bred. Animals are fed a 100% vegetarian, vitamin- and mineral-packed diet consisting of locally-grown grains with no artificial ingredients or growth promotants, including no Paylean.
“We’re proud to offer a USDA all-natural, certified DUROC program,” says Davis. “Today’s consumers want to know where their pork is coming from, and more and more U.S. high-end grocers and restaurants are telling us that their preference is to carry ‘no antibiotic ever’ meat.”
Comfrey Farm certified DUROC and NAE-certified DUROC pork are packaged in stay-fresh, leak-proof Cryovac bags with innovative graphics and story-telling, including callouts of grams of protein front-of-pack.
The line comes in the following cuts: Pork Loin Center Cut (Boneless and Bone In), Pork Loin Half Center Boneless, Pork Loin Bone In (Frenched and Unfrenched), Tenderloin, Sirloin, Shoulder Butt (Boneless and Bone In), Back Ribs, St. Louis Style Sparerib, Pork Shoulder Picnic (Bone In), and Pork Belly (Half and Full Sheet). Uncured, naturally smoked Applewood Duroc Bacon and Bourbon Brown Sugar Duroc bacon, and are available for retail and foodservice.