Bubba Berk's All Natural Pork(Berkshire pork) - Farm Tour

My family and I had a really educational, and interesting visit to a pig farm about an hour SW of my home this morning. A small family operation that raises registered Berkshire pigs, & Duroc pigs from what Inderstood. He is also mixing these breeds for a Berkshire/Duroc hybrid. Really interesting stuff.

The male & female Berkshires he uses for breeding were huge, and some not really friendly as evidence by one 800 or so pound one getting Mike with his husk whe he was in the feeding pen. The farrowing building was really neat, litters of 2 week old piglets, pens of weened 1 month old pig, and 2 month old pigs. They move to different areas based on age, etc. All the pigs were beautiful, and with great bloodlines, but the best are used for further breeding, and the others are processed to eat once they reach approx 280 lbs.

It was great to get out and shake hands, and talk to the person who raised the pork I am serving tonight.

I scored Berkshire spares(5+ lbs each slab), brats, and bacon).

I have pictures, and will post them later as I am out to get the smoker going for some Berkshire spare ribs and rib tips I scored.

pics I took:






the big dog boar right before taking a nip @ Mike:



mama with some babies:




shay with a baby Duroc:



some of the 2 month olds:



spares I snagged:




The owner seemed more interestd in selling roasts, spares, sausage, etc. Although a whole pig is an option. Based on how my ribs turn out today(and I already had a quick taste), this is my new go to sources for ribs, etc, and Ill leave it at that.

Would you be willing to share the name and contact info?
I'd love a good pork.

zoid wrote:Would you be willing to share the name and contact info?
I'd love a good pork.

I'm not touching that line

Thanks for the "tour"--looks very interesting. Shay must have enjoyed the babies!

Jim,

I love the photo series - pig, pig, pig, pig, pig, pork.

Did he talk much about the culinary differences between the Duroc, Berkshire and hybrid?

-Dan

I sell certified Berkshire pork at the farmers market in Naperville, Illinois. I work with Yuppie Hill Poultry and amongst our eggs, chicken, and heritage turkeys we raise about 100 Berkshire a year.
I am posting late as we just did the Taste of Joliet with our beer brats made with Two Brothers Domaine Dupage Beer that we did with blue cheese and grilled onions. We also did a garlic kielbasa on a pretzel bun with brown mustard and aged cheddar. We used Milanos bakery in Joliet and our spices are purchased from Penzeys in Naperville. I will say that the Festival business is a tough one to do! Everyone loved our sandwiches but the weather was WAY too hot to eat. Additionally, we over estimated in this economy and have a bunch of fantastic sausages to sell. We process out at Eichmenns in Seward, Il and they do a fantastic job with our animals and is USDA inspected (all legal meat/processing).
If anyone is interested we have some nice bulk sausages for the fourth of July (Brats and Kielbasa) at $4.50 a pound. Please P.M. or email if you are interested. We would like to sell them in 5-10 pound packages (4-1# size) Also, we offer select cuts at our market and can do hog shares. Check out our website and facebook to see the animals.
http://yuppiehillpoultry.com/gallery.html

JohnH wrote:I sell certified Berkshire pork at the farmers market in Naperville, Illinois.

John

From a producer's perspective, why are so few people interested in selling the whole hog? It seems like you could price accordingly to make money either way. What do you do with all the feet, ears, liver, etc?

Rob

dansch wrote:I love the photo series - pig, pig, pig, pig, pig, pork.

Pig, pig, pig, pig, pig, pork. Think I'll needlepoint a pillow with that.

Nice post jim, loved the pictures.

teatpuller wrote:

JohnH wrote:I sell certified Berkshire pork at the farmers market in Naperville, Illinois.

John

From a producer's perspective, why are so few people interested in selling the whole hog? It seems like you could price accordingly to make money either way. What do you do with all the feet, ears, liver, etc?

Rob

I was told that many of the organs(liver, brain) are tested for disease when brought to be processed.

dansch wrote:Jim,

Did he talk much about the culinary differences between the Duroc, Berkshire and hybrid?

-Dan

not really, I was most interested in the Berkshire this time, and will hopefully have time on my next visit to ask more questions. I took up an hour of this fellas time while he was doing chores, and getting ready to get a mama pig prepped to have a litter as it was.

Just for reference the prices I got by going to the farm were a bit cheaper than the prices referenced upthread by the folks who sell @ the Naperville farmers market. The meat is USDA inspected as well.


getting started on the WSM:



done:



these ribs were the best I have ever done, and in turn the best I have ever eaten. The pork was packed with flavor, and was juicy from the fat melting into the meat. I went really light on my rub, and didnt use a mustard slather or a wash. The Maple wood, and coconut shell briquettes worked great.


Here is the contact info, the farm is about an hour from my house, so it would be a cruise fromthe city or points east, but well worth it.

I cant wait to have a BLT(Berkshire, lettuce and tomato) sandwich later this week with the bacon I got, as well as the brats

Contact: Mike @

Bubba's Berk's All Natural Pork
Varna, IL.

815-452-2935

We do sell the heads as when the animal is processed the glands are checked by the inspector to look for any disease. The only product from the hog that we cannot sell is the blood (which is a shame as it make the best blood sausages aka mortilla!). I carry livers, leaf lard, ears (which we smoke and many buy for dog treats).
Jim- It is DEFINATELY much better to sell whole hogs but still many do not know what to do with all that meat with my experience from the markets. What we have done in the past is sell quarter hogs and have them processed up for the freezer (make the hams, smoke the bacon, cut the chops, ect...) When we sell a quarter hog we usually do a wait list until a whole animal can be processed.
I know the people here know how to cook, like to cook and are willing to try something new but the general market really does not.

JohnH wrote:Jim- It is DEFINATELY much better to sell whole hogs but still many do not know what to do with all that meat with my experience from the markets. What we have done in the past is sell quarter hogs and have them processed up for the freezer (make the hams, smoke the bacon, cut the chops, ect...) When we sell a quarter hog we usually do a wait list until a whole animal can be processed.
I know the people here know how to cook, like to cook and are willing to try something new but the general market really does not.

interesting stuff,

the farmer I was dealing with was surprised I would have wanted the head, etc. A whole pig is doable, but some logistical things would have had to have been worked out that I am not sure I want to tackle.

I am going to try to get some pork butts(bone in shoulders) from him, but he typically uses them for sausage and pork patties. I think if I call in advance and give enough notice I can get pretty much anything I need.

Absolutely Jim. Not many of my customers really want the pork shoulder to do the long cooking BBQ so we also turn them into sausages or slice a portion into shoulder steaks which are good on the grill.

Just for reference the prices I got by going to the farm were a bit cheaper than the prices referenced upthread by the folks who sell @ the Naperville farmers market. The meat is USDA inspected as well.

Jim
Absolutely, when you go to the farm it should cost less but we have to transport it each week, pay costs for the market, health certificates, freezers, electricity, ect, ect, ect...... Trust me, I am not retiring on this!!

John

jimswside wrote:Here is the contact info, the farm is about an hour from my house, so it would be a cruise from the city or points east, but well worth it.
Contact: Mike @
Bubba's Berk's All Natural Pork
Varna, IL.
815-452-2935

Jim, this is a place I'd like to stop and check out next time I'm in the I-39 area. Could you be more specific about the address or directions?

jimswside wrote:spares I snagged:

Five + LBS. per slab and the best ribs you have ever smoked on your own or chowed down else where....NICE!
Saw some more pics on your blog looks great!

Awesome photos...Spare ribs look fantastic! You found a great farmer to supply you with some great pork and thats what is most important as all of our farmers need us to support them.

JohnH wrote:Awesome photos...Spare ribs look fantastic! You found a great farmer to supply you with some great pork and thats what is most important as all of our farmers need us to support them.

thanks,

I agree about supporting local farmers. I am finding it pretty easy out sw of the city where I live to do this with a little research.

I'd love a good pork.

I'm not touching that line

I think the deed has been done

Since this is a pig farm thread...here is our new babies! Just two weeks old and I have named them Pork Chop, Bacon, Ham and Sausage!

Sorry about the size as I haven't figured out how to shrink the photo??

Katie wrote:

jimswside wrote:Here is the contact info, the farm is about an hour from my house, so it would be a cruise from the city or points east, but well worth it.
Contact: Mike @
Bubba's Berk's All Natural Pork
Varna, IL.
815-452-2935

Jim, this is a place I'd like to stop and check out next time I'm in the I-39 area. Could you be more specific about the address or directions?

quick google search yielded:
BUBBA'S BERK'S
616 County Road, 2350 E.
Varna, IL 61375
Phone: 815/452-2935
Fax: 815/452-2935

Kennyz wrote:

Katie wrote:

jimswside wrote:Here is the contact info, the farm is about an hour from my house, so it would be a cruise from the city or points east, but well worth it.
Contact: Mike @
Bubba's Berk's All Natural Pork
Varna, IL.
815-452-2935

Jim, this is a place I'd like to stop and check out next time I'm in the I-39 area. Could you be more specific about the address or directions?

quick google search yielded:
BUBBA'S BERK'S
616 County Road, 2350 E.
Varna, IL 61375
Phone: 815/452-2935
Fax: 815/452-2935

yep thats the place(probably 1.5-2 hours from Chicago), ask for Mike, and I would phone first, I set up my visit a few days in advance.

BTW the Berkshire bacon I had last night was transcendent.

Thanks, Jim and Kennyz. I've got my map pegged. I was going to ask about their products, but then I found this cool web page with that info and much more.

I tried their bacon earlier this week, and was impressed. I am not one of those folks who swoons, and goes crazy over bacon. I really like bacon, but I am not a fanatic.

With that said this was the best bacon i have ever eaten, and made a great BLT(Berkshire, letttuce and tomato) sandwich. Thick cut, and just popping with flavor. I cooked these in the oven at a lower temp, and then finished the tray under the broiler.







nice sandwich with my slaw:




all i have left from my first visit is some brats, I gotta get back over there since regular pork will no longer work.

Great looking sandwich Jim! Was that belly bacon as the meatiness makes me think that you purchased cottage bacon (shoulder bacon) which if not, request it as it makes awesome sandwich meat.

JohnH wrote:Great looking sandwich Jim! Was that belly bacon as the meatiness makes me think that you purchased cottage bacon (shoulder bacon) which if not, request it as it makes awesome sandwich meat.

thanks,

I a m not sure where the bacon came from, Ill ask wehen I am out that way to pick up more.

jimswside wrote: I agree about supporting local farmers. I am finding it pretty easy out sw of the city where I live to do this with a little research.

Hey Jim...

I took my wife and kids (then 6,3,2) to Bubba's maybe a year and a half ago. The kids were having a great time...until my boy (3) noticed one of the pigs was loose. It may not have been as bad but the thing start to slowly trot toward him and then began to sprint toward him with it's little pig legs. My poor little boy just stood there froze and scared. Of course the pig was fine, as was my son...but it was a little funny to watch that thing come chargin'...I could only think oh no! lol.


Nice people and a clean farm! I've gone to a good number of farms looking for various farm raised meats. Unfortunately not all are in this good of shape. Some drop off CSA's, that I visited their farms, were down right nasty. I would suggest always visiting the farm and never taking a drop off CSA sight unseen.

While the Berkshire is a special breed, I'm most partial to the other black pig. The black hoofed wonder from Spain, the Iberian pig. But...BUT...the Berkshire is a special animal. I haven't been there in some time and your post is quite timely, I may be doing my first whole hog this fall. I'll have to travel down to Bubba's and get a few items to smoke and ask about current prices (I also have to ask for some pointers on smoking the whole hog too!)

But really...all the farms aren't this nice. (have you checked out Audi Acre's in Plano,Il for heirloom vegetables? not a bad place)

(correction made on Audi Acres)

Keep on smokin'!
dan

Gonefishin:
Absolutely! You need to get the resources/information and visit the farms you buy from and speak with the farmer if possible. Do remember that an appointment or call ahead should be done in consideration as most are working very hard to run their businesses so visitors should be respectful when coming out as not all have stop in policy.

The Iberian pig is quite the king when they end up as treasures like this!


One night in a Basque gourmet society they had an absolute pig fest during festival week. We started with hams and cheeses, chorizos, lomos, mortilla pan fried, salt cod and eggs, bread and I do not recall but only a salad as any plant material in that meal. Then the main course....a slow roasted Iberian shank and what you see was one portion!!

I do not even want to know what my cholesterol level was after that meal but it must of registered around the Lard level.

nice info Dan,

im hoping to get out to Bubba Berk's this Saturday if I have time to stock up on snome more spares & bacon.

like you mentioned really nice folks to talk pig with.

Ill make not of the veg source in Yorkville you mentioned, im only about 30 mins from Yorkville.