“My name is Gerard Reversade, owner of Gerard’s in Lahaina. As a professional Chef, I appreciate working with Malama Farm.

I have visited the farm and I can testify that they raise their Berkshire pigs in a clean and healthy environment, feeding them an all natural vegetarian diet. You would never know that there is a pig farm in the area since, as you drive up, there is no smell coming out of the farm.

The pigs must feel that they are well cared for since they are all jumping around looking very happy!

I am enjoying working with this product from head to toe, making “Rillettes’, “Head Cheese”, “Liver Paté”, “Blood Pudding” and “Pork Confit”. When Malama Farm delivers the pork, I am joyful just to look at it, even the fat looks great!

My uncle who was a Charcutier in the Loire Valley would be proud of this product as well! ”

“I would like to take this opportunity to express my feelings about what I consider the absolute finest pork available, the Heritage pigs from Lehua and David Fitch of Malama Farm are raised in a fashion that just makes you proud. The non use of hormones or antibiotics as well as the fact that the pigs have everything they could want was enough to get me to buy my pork from them. The hogs I get come whole or cut into primal sections that are easily broken down by my butcher. The meat is extremely marbled and a very dark rich color, the flavor is by far the best I have ever tasted. I highly recommend anyone who cares about the pork they are using to use Malama Farm Berkshire Pork, I guarantee you that you will be a fan and customer for life!”

“The superior feed that the pigs eat comes through in the moisture and the quality of the fat; it blows mainland competitors away.
I use less aromatics [with Malama Farm pork], I don’t have to do as much to make it taste good.”

“The flavor of the pork was superior. The prized flavor of kurobuta pork is that it is very mild . It had a very clean taste and look to the meat...We had wonderful comments on all the different dishes we did. Mahalo nui for letting us have the privilege of preparing, cooking and serving one of your animals.”