Pork

Berkshire Pork

At Tony’s, we pride ourselves on offering only the finest cuts of meat, and that’s why we exclusively use heritage breed Berkshire pork for our chops and tenderloins. Each piece boasts exquisite marbling, which melts in your mouth, delivering a depth of flavor that transforms every bite into a sumptuous experience. Indulge in the rich, buttery taste that sets Berkshire pork apart, ensuring that your meal is nothing short of extraordinary.

“Sometimes a great Berkshire pork chop is better than a Prime steak.”
– Stuart Stevenson, Dry Creek Store Manager

Duroc Pork

We proudly offer the exquisite American Heritage breed Duroc pork for our shoulder cuts, ribs, and ground pork. Renowned for its remarkable tenderness and robust, savory flavor profile, Duroc pork stands out as a culinary delight and is only rivaled by the luxurious Berkshire breed. When choosing between the delectable Duroc and the equally esteemed Berkshire, you truly can’t make a wrong choice—both promise an unforgettable taste experience that will elevate any dish.

All-American Pork

Here at Tony’s we source our pork from a series of small family farms located in the 4 corners area of Nebraska, Iowa, Kansas and Missouri. This is real American hog country without a doubt. Large corporate agricultural companies generally overlook most of these farms due to their small size, but it is these small family farms that form the foundation of America. The Berkshire genetics are cultivated on these farms according to demanding specifications, and they undergo third-party audits to ensure compliance with various standards such as:

• Zero growth hormones
• Zero antibiotics
• Humanely treated livestock husbandry and transportation
• Animal age
• Berkshire genetics verified
• 100% vegetarian and nutritious feed
• Sustainable farmers land management practices

Handling and Cooking pork

To keep pork as fresh as possible, it should be placed in the refrigerator as soon a you get home. Maintain a clean work area when preparing pork. To ensure complete safety, remember…

• Wash hands with warm soapy water before and after handling raw meat
• Use utensils and cutting boards that have been thoroughly cleaned
• Don’t use the same cutting board, plates or utensils for cooked pork that use used when it was raw
• Use a meat thermometer for correct cooking temperature
• Pork should always be thawed or marinated in the refrigerator rather than at room temperature
• Chill leftovers quickly by placing them in the refrigerator
• When in doubt, throw it out.