On Thanksgiving, we gather around our table--like so many Americans--to give thanks. We offer thanks for our families, our health, and our countless blessings. Among them, the bounty we enjoy at this time each year.
The pork you’re about to discover can’t be found in grocery stores. And until recently, you couldn’t even source it for your own kitchen. That is, unless you were a Michelin-starred chef. It comes from a family farm--our family farm--and it’s making diners’ tastebuds rejoice around the country. Today, we’re telling you the secrets behind our legendary taste.
It was November of 2013. My brother Matt and I were starting our first restaurant, The Mulefoot Gastropub. Matt had spent the morning calling local farms to obtain Michigan-raised, non-GMO, grass-fed meat products. The farms regretfully explained that the logistics, USDA butchering, and large volumes were going to make a direct purchase very difficult. And many of them didn't have grass fed or non-GMO options to being with.