Iowa Farm Families

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WHY IOWA FARM FAMILIES PORK?

We adhere to the highest combination of attributes available:

  • Exclusive vegetarian diet

  • Genetically selected for ideal pH which provides the cornerstone for tenderness

  • Production techniques and genetics are standardized to assure consistency

  • Duroc herd sires are selected under a unique method to target ideal marbling

  • Animals specifically raised, fed, and gently handled all the way through harvest to promote tenderness and moisture retention of the meat.

WHAT IS DUROC PORK?

Purebred Durocs are a breed high in marbling (small flecks of fat within the muscle), which makes it one of the juiciest and most flavorful pigs available.  Duroc meat is tender and boasts a mild taste.  The Duroc breed originatef from the blending of two strains of hogs from New Jersey and New York in 1830.  The red breed was named "Duroc" after a famous thoroughbred stallion of the day.

WHAT MAKES OUR PORK THE BEST?

Iowa Farm Families is a network of dedicated family farmers involved in producing and coordinating independent Duroc pork production based in Iowa.  The Iowa Farm Families program has its origin in market research conducted with Iowa State University meat scientists and discriminating consumers, who helped create pork products that are more tender than currently available from commodity sources.

 

 

                 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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THE IOWA FARM FAMILIES STORY...

    We are a small group of Iowa farm families determined to remain independent pork producers.  We are dedicated to producing the best pork you can buy.  We successfully developed Naturally Tender pork through the advancement of a specific old-line of Duroc hogs.

    The owners of our company have combined their talents, gained from over 95 years of tending their swineherds, to naturally select animals that consistently have ideal meat pH values and intramuscular fat levels.  The result is pork that is consistently tender, with more internal marbling and moisture than commodity pork.

 

 

 

 

 

 

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Last modified: 02/08/07