Peads & Barnetts is named after a very old farm outside of Oxford, England in the royal county of Berkshire, where my grandparents first got their start raising pigs in the late 1950’s. Peads is a stream on the property, and a barnett is an old English turnip that was originally grown on the farm. The area has always been good pig country, with vast woodlands blanketing the gently rolling hills and a mild, wet climate. It is where the famous Berkshire breed of pig originated, one of the oldest recognized breeds in the world and favoured for its hardiness and thriving outdoors and prized for the wonderful, richly marbled meat it produces. This is the pig that we now raise in California, putting into practice the knowledge gained from more than 60 years of farming.
Our pigs live their entire lives outdoors in a beautiful natural setting, with the emphasis placed on growing them slowly and respectfully and feeding them the best possible diet. This means absolutely no soy, corn, other GMO feed stuffs or animal byproducts, etc. All our pork is butchered fresh at the beginning of every week. We specialize not only in classic American and British butchery, but also in cuts popular to Japanese, Chinese and European cultures such as ton toro cut from the jowl and culatello cut from the back leg. We provide for top restaurants and the best local food shops, and also sell direct to customers at three weekly farmers markets in Santa Monica and Hollywood.