Arkansas PBS > Engage > Blog > Chef’s Talk: “Cook With Brooks: Pigs Are Big”

Chef’s Talk: “Cook With Brooks: Pigs Are Big”

  • Posted by
  • Chef Steven Brooks
  • on

Pork is indisputably big in Southern cuisine, and Arkansas boasts some excellent pigs that make you realize why! On this week’s episode of “Cook with Brooks,” we are visiting two Arkansas pork farms.

Cook With Brooks Hanna Family

 

First, we get to see the Black Heritage Hogs raised by my friends, Will and Waltina Hanna on the Hanna Family Ranch. Not only do they raise delicious pork, but they also have outstanding lamb on the family’s more than 35 beautiful acres in Bentonville, Arkansas. 

Cook With Brooks Hanna Ranch

 

The Hanna farm is Animal Welfare Approved, and all of their animals are registered.  This, as well as being part of the Homegrown by Heroes program that highlights veterans who farm, makes their farm a place where you can be proud to buy your meat.

Cook With Brooks Bansley’s Berkshire Ridge Farms”/<figure><p> We also travel to <a href=https://www.facebook.com/BansleysBerkshireRidgeFarms/>Bansley's Berkshire Ridge Farm</a> in Harrison, Arkansas, and hang out with Sean and Carol Bansley. They raise a different breed of pig called Berkshire. These handsome porkers are much shorter and stockier than the Black Heritage breed with a much longer body and ears that point straight up. (The Blacks’ ears, on the other hand, cover their eyes.) The Bansley’s farm is also Animal Welfare Approved and, as you’ll see, they are well cared for!</p><figure><img src=

 

We also travel to Bansley's Berkshire Ridge Farm in Harrison, Arkansas, and hang out with Sean and Carol Bansley. They raise a different breed of pig called Berkshire. These handsome porkers are much shorter and stockier than the Black Heritage breed with a much longer body and ears that point straight up. (The Blacks’ ears, on the other hand, cover their eyes.) The Bansley’s farm is also Animal Welfare Approved and, as you’ll see, they are well cared for! 

CWB_109-recipe 

Last, but certainly not least, we will slide back into the kitchen at the Hanna Ranch, and I will make you a Pork Tenderloin with a quick Vegetable Medley. It's gonna be good.

These are two of my favorite farms and I think they will become two of yours, also. I can't express my gratitude enough to everyone that has spoken about the show. We love that you love what we are seeing in The Natural State — great people, places and things — and look forward to having you come with us again this week, Saturday, April 1 at 5 p.m.

TUNE IN:

Saturday, April 1, 2017

“Cook With Brooks: Pigs are Big” at 5 p.m.