Our pork production in the San Francisco Bay Area has all but dissappered. In the past, pigs were always a necessary componet of our dairy production system. Pigs on dairy farms would ingest excess fresh cow milk, whey, and skim milk, all by-products of on farm processing of milk, cheese, and butter. As the processing of these products became farther and farther from the farm and the more specialized the farms became, the pigs soon disappeared from our local landscape. The majority of all pork in the marketplace today comes from only a few highly centralized "Confined Animal Feeding Operations" CAFOs. These factory farms have divorced us from the pig and all that it has to offer to the farm, landscape, plate, and pallet.

In an effort to re-create and re-build our local pork production system, MSF has partnered with Petaluma Home Grown Pork. Pete Langley and Joe Bergstrom are natives to Petaluma and have a depth of knowledge with regard to raising pigs. Both have been actively involved raising market pigs for children in 4-H and FFA. Together we will be sourcing as many local pigs as we can to bring to market. Pigs are fed with the best available foods and are provided an environment that allows them to fully express themselves. In time we will support many more local farmers in re-creating our local pork production system.

Our pork is available year round. The weaned piglets are finished with milk, bread, and grains, in a free-range environment (large communal pens), producing a very rich flavored pork.

Supply Chain

MSF hogs are currently raised in partnership with Pete Langley and Joe Bergstrom of Petaluma, Southern Sonoma County. The weaned piglets are raised in large outdoor pens for finishing and fed grains, dairy products, and other local seasonal pig food stuffs. The hogs are slaughtered at Olsen USDA facility in Orland (the closest). The carcasses are transported to the F. Uri Meat Company USDA facility in San Francisco and butchered by MSF staff butchers for wholesale sales. Primal cuts destine for retail sales are transported to the MSF butcher shop in Point Reyes Station for further fabrication, cutting and packaging.  We also smoke, cure, and make sausages, hams, and bacon at the MSF Butcher Shop in Point Reyes Station.