Top chefs and better butchers across the Deep South have a trick up their sleeves, and that’s the fifth-generation Home Place Pastures in Como, in the same family for more than 150 years, and now better than ever for pasture-raised beef, pork and lamb.
Here, it’s all about some of the South’s highest-quality meat, a staple in many New Orleans kitchens and available for shipping nationwide. Buy a whole (or a half) cow or pig if you like, or maybe start with a sampler pack and work your way up?
In the New Orleans culinary scene, Home Place Pastures is a major meat source. Smith raves about the muscle structure, the “beautiful marbling,” the texture of the fat, the ratio of the fat to meat. All of this, Smith said, sets Home Place’s pork apart and is a direct result of how the pigs are raised.