Sacramento Farm-to-Fork Food Includes Pork from Bledsoe Meats Served at Grange Restaurant & Bar

The farm-to-fork process for many products of the Sacramento region can take as little as a couple of hours to make it from a local farm to someone’s dinner plate. However, for Bledsoe Meats and Chef Brad Cecchi of Grange Restaurant & Bar, the process often takes much longer.

Bledsoe Meats is a ranch near Woodland that raises some of the tastiest, and happiest, pigs in California. The reason for this is the pigs are pasture-raised on a vegetarian diet free of growth promotants, antibiotics and GMOs.

Julian Slee of Bledsoe Meats explained that at larger manufacturing companies, pigs are often raised indoors, packed tightly together, which causes stress for the animal as well as other health-related issues. But, at Bledsoe, this is not the case at all. The pigs are able to graze in an open-air system, making them happy and healthy.

Bledsoe

“These days, there is so much manufacturing between people and their food,” Slee said. “Bledsoe Meats takes out the manufacturing and just produces good, clean meat.”

This is one of the many reasons that Bledsoe-raised pork is used by Cecchi. He prefers to know exactly who is raising the animals he uses as well as where they come from and even what their diet consists of.

“The pork with the most flavor is always locally raised,” Cecchi said. “One of the reasons is these animals are eating local as well.”

The farm-to-fork connection became even clearer when Bledsoe Meats and Cecchi teamed up to produce pork sausage for an upcoming farm-to-fork event on June 8 called Pig-a-Palooza. The event will take place at McClatchy Park and benefit the Oak Park Farmers Market.

Starting with 50 pounds of naturally raised pork from Bledsoe Meats, Cecchi ground the pork himself, adding few other simple ingredients, and stuffed the sausage in order to hang and cure it for the event.

Cecchi explained that the size of the sausage made determines how long it needs to hang and cure. Since the pork sausage made for Pig-a-Palooza was relatively small, it only needed to hang for approximately two months.

Bledsoe Meats and Cecchi are just a couple of the many partners who work together to make farm-to-table eating a reality for Sacramento.

“Many people just don’t know how to eat locally yet,” Slee said, “but we live in California, so why do it any other way?”

For a chance to taste the sausage raised by Bledsoe Meats and prepared by Cecchi, support Pig-A-Palooza 2013 on Saturday, June 8 at McClatchy Park. For more information and tickets, visit www.pig-a-palooza.eventbrite.com.