Challenges have never prevented Will Harris from backing down from any endeavor he considered advantageous for his family, his farm, his animals, and his community. When approached by the Oriol family, who traveled from Spain through the United States, searching for a farm to partner with in raising Iberico pigs in the United States, there was much to consider. There were numerous facets to encompass in order to make this union a success. All things considered, Will accepted the challenge, which brings us to this point: Our Iberico Pancetta is the winner in the food category of the 2018 Garden & Gun 9th Annual Made In The South Awards. Our prized hogs graze on our pastures full of native grasses and consume the pecans and peanuts grown locally in our surrounding communities. After our...
I can’t think of a soul who wouldn’t want to read an article entitled The Jámon Went Down To Georgia, although there is no connection to the Charlie Daniels Band song The Devil Went Down To Georgia. The eloquent author is Maryn McKenna, writing about a “Spanish hog,” as our Director of Livestock John Benoit calls it. The Jámon has replaced the devil himself and is now living in South Georgia. In Bluffton, to be exact. McKenna’s keen observations of these rare, exquisite creatures allow readers the privilege of sharing her experience in their mind’s eyes.
Our prized 100% Iberico product line introduces a new item- CRACKLIN'S. A southern favorite, cracklings are the crispy trimmings that rise to the top of rendered pork lard. This delicious garnish is a southern tradition that brings rich flavor to any dish. We are proud to bring our complex, sweet, nutty Iberico flavor to the southern cracklin' scene. Below, Chef Ban Stewart shares his favorite Crackling Cornbread Recipe with a Honey Hot Sauce Butter.
|Our Beecon Grind placed in the top 3 finalists in the Flavor of Georgia 2018 Meat & Seafood category.|
White Oak Pastures’ Grassfed Beecon Grind was one of the three finalists out of twelve competing in the Meat and Seafood category in the University of Georgia’s 2018 Flavor of Georgia Contest. The final round was held in Atlanta where Georgia Commissioner of Agriculture, Gary Black, designated March 20 as Flavor of Georgia Day. Judges evaluated entries in select categories based on their taste, commercial appeal, innovation, market potential, and Georgia theme.