Hazelnut finished pork. These pigs are raised here in Washington State and finished on a diet of Hazelnuts for the last 60-90 days. This practice is based on the tradition of finishing pigs specifically for Prosciutto production. The hazelnuts aid in flavor and most importantly fat, both intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production. Production is somewhat limited and we get whole hogs when available.http://www.tailsandtrotters.com
I have been working with Corfini Gourmet for about 6 years now and enjoyed seeing this company grow. They have become very successful primarily due to their commitment to customer service and being progressive in locally sourcing their products. Corfini has exclusive distribution rights to Mad Hatcher Farm products which provides us with chickens and eggs on a bi-weekly basis as well as Thanksgiving Turkeys. In addition to poultry, Corfini brings us beef from Painted Hills Farms, Carlton Farms Pork and Grimaud Farms Ducks.www.corfinigourmet.com
Carlton Farms is a large cooperative farm based in Carlton, Oregon in the Willamette Valley. They buy pigs from a variety of different farms in the area and process the pork under their own label. I depend on Carlton Farms pork to keep my case full. Our sausage program uses all Carlton Farms pork, which is naturally raised without added hormones and never administered antibiotics.www.carltonfarms.com
We purchase a lot of Painted Hills Beef and is primarily what keeps our beef case full. Located out of Fossil, Oregon, Painted Hills Beef is a large cooperative of cattle ranchers with numerous ranches scattered throughout the northwest that raise antibiotic and hormone free beef. All the beef is sent to one of two Feed lots located in eastern Oregon where the animals spend the last 2-6 months eating a feed consisting of barley, alfalfa and corn. This produces a consistent, well marbled animal that we all have come to love.www.paintedhillsnaturalbeef.com
Yarmuth Farms is primarily a goat dairy farm whose main business is making unbelievable cheese. The whey that is the natural by-product of cheese making is fed to a few lucky pigs that they’ve decided to raise. We are fortunate enough to get 2-4 of these beautiful pigs each year. The pork is very pale with beautiful fat marbling throughout. This pork is a special treat and does not last long in our case. Get yours before when you have the chance.http://yarmuthfarms.com/index.html
Owned and operated by the 5th generation of the Gleason family; the ranch was homesteaded in 1859, located on the Satsop River just 40 miles Southwest of Olympia, Wa. They raise Black Angus cross cattle which are never confined and are free to roam in their pastures all year long. The cattle are born, raised and finished on the ranch and fed only the feed that is produced from their lush green pastures; growth hormones, animal bi-products, antibiotics and grain are never a part of their diet. The cattle are handled with humane practices which promote healthy, content animals and beef. Purebred, registered bulls are the only animals that are introduced into the herd. Due to their practices, The Gleason Ranch is the epitome of sustainable raised Beef. The slaughtering is done by the Mobil Slaughter Unit and then processed at Heritage Meats and delivered to Rain Shadow Meats in Seattle. We allow the beef to hang for 14 days before we begin to cut and sell steaks, roast and grind. Rain Shadow has been buying whole carcasses of beef from The Gleason Ranch for about a year now and we find it to be some of the best 100% grass fed beef produced. We love that the Beef at any given point is no further than 100 miles away. Please check out their Facebook page for more info. http://www.facebook.com/TheGleasonRanch or their website at: www.thegleasonranch.com.http://www.facebook.com/TheGleasonRanch
Becky Weed has been farming her entire life and is very passionate about what she does and that comes through her beef. Becky and her husband Mark own and operate Harlow Cattle Company located just 60 miles south of Seattle in rural Pierce County. Harlow Cattle Co. beef is raised on a strict diet of natural grasses and Legumes grown on the ranch and some Alfalfa grown in Eastern Washington. Harlow Cattle Co. is a staple in Rain Shadow Meats case and we are very proud to offer this beef to our customers. We allow the beef to hang whole carcass for a minimum of 14 days before we start to cut it up. This aids to the incredible taste and texture of the beef. All the animals are born, raised and harvested on the ranch and processed at Heritage Meats and then brought to Rain Shadow Meats to be cut and sold. I personally love this beef and don’t eat much of anything else. Please visit their website for more information.http://harlowcattleco.com/
Based out of Portland Oregon, Nicky U.S.A. focuses mainly on game meats and birds. They have an impressive product list of Northwest grown meats and their customer service is unbelievable. They have a detailed knowledge of their products and ordering from them is always a pleasure. In addition to their own meats, Nicky also has a USDA inspected processing facility where they process animals that they source from local Northwest farms. Rain Shadow Meats gets a wide range of products from Nicky including rabbit, quail, squab, Tails & Trotters pork and Anderson Ranch Lamb.
Bernie Nash ”The Mad Hatcher” raises a variety of poultry and game that is used in many of Seattle’s finest restaurants. We mainly receive chickens, squab, poussin and rabbits from the Mad Hatcher. Bernie has been farming his entire life out in Eastern Washington. He and his two kids hand pluck all the birds every Monday and Thursday and delivers them to us the very next day. You can always find his chickens and eggs in our case.
Mad Hatcher does not have a website. Information can be found on the Corfini Gourmet website.
Don & Leann Burt are small farmers that raise Black Face Sheep on Lopez Island. Don is a 5th generation Lopez Island farmer and knows everyone on the island as well as the pastures with the “Good grass”. When in season, we are fortunate to have 2 of these pasture raised lambs each Friday. Along with the lamb, they also raise a few head of beef and veal. His beef are 100% grass fed and the veal are with kept with the cows, free to eat grass and all the milk they want. The cows are raised for 2-3 years and the veal for about 6 months. They are then processed locally at Kaisers Meats in Blaine, Washington. Don hand delivers the animals to Rain Shadow as whole or in quarters. I am not sure what it is about the farms or the grass on these islands, but they produce the most beautiful meat I have ever had the pleasure to cut and eat.
Anderson Ranches is a cooperative of sheep farms in the Willamette Valley just south of Portland Oregon. The natural grass in this area allow these animals with lots of nutrition which produces beautiful Lamb. We get this lamb from Nicky USA who processes it at here plant in Portland and brings it to us 2 times a week.www.oregonlamb.com
Steve Sacks is located in Oakland, California and has been smoking meats for 30 yrs. I was introduced to him and his products through a friend and colleague of mine, Jeffery Bergman. Jeffrey was interested in getting a specific bacon program going and their collaboration is probably the best bacon available. This bacon is exclusive to Rain Shadow Meats and starts with 100% Duroc Pork Bellies, Dry cured(no water added), Smoked with Apple Wood , cooled and smoked a second time with Maple wood. The double natural smoke adds a true deep smoke flavor and a sweetness that cannot be matched by a chemical artificial smoke. Prime Smoke also provides us with smoked ham hocks and honey cured ham through the holidays. The hams are made in a similar fashion as the bacon except they are first brine cured. Steve has developed his own process for the brine cure, in which he arterial pumps the brine instead of injecting the hams. When we approached Steve and asked him if he could double smoke the hams just like the bacon, he said he’d had never done such a thing and but was willing to give it a shot. These hams turned out so amazing with a nice dark brown lacquer while maintaining their beautiful pink interior. Again Best Ham ever.www.primesmoked.com
Heritage Meats is one of the most important steps in the chain of locally raised and processed meats. Without Tracy Smaciarz and his crew Rain Shadow would have very little access to locally raised grass Fed beef, small farmed pork and lamb. I meet Tracy about 5 years ago while I was still cooking and Rain Shadow was not even a twinkle in my eye. A few chef friends and I went to tour his newly USDA Certified processing facility in Rochester, WA. Tracy learned meat cutting from his Dad and left the business for a few years but came back to open and run Heritage Meats. Heritage Meats works with the Puget Sound Mobil Slaughter unit for the Southern Puget Sound. Small farmers have Tracy hold and process there animal and then distributed across the State. Heritage Meats brings us product almost every Wednesday afternoon. If you are on Melrose Ave. on any given Wednesday you can watch us bring in sides of Beef either from Gleason Ranch or Harlow Cattle Company. (Please feel free to give us a hand.) Heritage is indispensable for Rain Shadow Meats and our Mission. There are only a few people in this area that do what he does and without him…well I don’t know.http://lqgjh.poaev.servertrust.com/Default.asp