Pork on a Fork provides fresh, premium pork directly to consumers. The company was founded by Wes Hansen and Justin Erickson—two good ol’ Nebraska boys who were raised on hog farms and learned early on how quality pork is supposed to taste. While Wes and Justin are based in Phoenix, selling Pork on a Fork products exclusively through local farmer’s markets, Justin’s brother, Russ, personally tends to the 4th generation family farm in Central City, Nebraska.
The boutique nature of the farm has enabled Pork on a Fork to offer to offer a level of quality larger producers simply cannot match. All of the hogs are disease free and raised humanely, with plenty of exercise and fresh air, with no added antibiotics or growth hormones. Only the best are selected for Pork on the Fork’s products, which also include a selection of award-winning smoked meats. The company’s quality is unrivaled in the southwest.
Welcome to the new website for Pork on a Fork!
Today’s Pork is:
Is Leaner and Lighter: Today’s pork is leaner than ever before. In fact, 6 common cuts of pork are, on average, is 16% less fat and 27% less saturated fat than 15 years ago, due to improved pork production technology. For example, a 3-ounce pork tenderloin is, surprisingly, less than 121 calories.
Is Easy to Prepare: Foodservice professionals are finding that today’s pork is more convenient than ever. It can be quickly cooked to medium doneness at an internal temperature of 160 degrees. Today’s lean and tender pork is suitable for any type of preparation method and cuisine.
Is Healthful and Nutritious: Pork is a nutrient-dense source, with many of the proteins, minerals and vitamins required for a healthy, balanced diet. Pork is lower in fat content than many other meats.