Meyer’s Heritage Duroc Pork & Mary's Chickens: How Pig in a Pickle BBQ Sources the Bay Area's Most Exceptional BBQ Beyond Beef
The Foundation of Great BBQ: Why Sourcing Premium Pork and Chicken Matters
The philosophy at Pig in a Pickle is crystal clear: exceptional barbecue starts with exceptional ingredients. While their Brandt Family Beef’s brisket might steal the spotlight as their signature dish, the restaurant's commitment to sourcing extends across every protein on their menu. Their Meyer’s Heritage Duroc pork and Mary's chickens represent the same unwavering standards that have made Pig in a Pickle a Michelin Bib Gourmand restaurant since 2019.
Every decision about sourcing reflects a fundamental belief that is not only about flavor profiles —it's about supporting family farms that share the same values of integrity, sustainability, and doing things the right way, every single time.
What Makes Meyer’s Heritage Duroc Stand Out
The Meyer’s Heritage Duroc pork used at Pig in a Pickle BBQ comes from Montana, representing 100% Duroc heritage breed pork known for its exceptional marbling and incredible juiciness. This isn't "the other white meat"—Duroc pork has a beautiful reddish-pink hue and fine-grained, intramuscular fat that locks in moisture and brings out rich complexities unlike commodity-raised pork.
Though the Duroc breed evolved from red pigs, it's considered one of the few "all American" breeds, developed through two red colored breeds being crossed and improved upon in the early 18th century in upstate New York. Today the Duroc consistently ranks in the top three breeds for meat quality and marbling scores, which translates to juicy, tender meat for consumers.
Ethical Farming Practices That Matter
The Meyer’s Heritage Duroc pork sourced by Pig in a Pickle BBQ meets the highest standards for animal welfare and environmental responsibility. These heritage Duroc hogs are born and raised farrow to finish on independent family farms, minimizing stress and allowing them to grow healthy and strong naturally. The pigs enjoy a nutrient-rich mix of corn and soybean—a high-protein, vegetarian diet that helps them build the fine-grained marbling they're known for—and are raised completely crate-free.
This commitment to Prop 12 compliance means these animals are raised with NO hormones and NO antibiotics, reflecting the same values that make Pig in a Pickle BBQ's sourcing so exceptional. The consistency factor—delivering the same quality and size every single time—is what separates premium sourcing from commodity products.
The Art of Smoking Duroc Pork: From Butts to Baby Back Ribs
Pulled Pork
Chef Damon “nothing goes to waste” uses the pig from tail to snout (when he uses a whole pig)
Pig in a Pickle BBQ uses bone-in pork butts from the shoulder of the pig, consisting of parts of the neck, shoulder blade, and upper arm. This moderately tough cut with good connective tissue is perfect for pulled pork, dry rubbed and slow smoked at a low temperature for an average of 14 hours. The pork is pulled and although not sauced, a small amount of DIP used when pulling the pork.
The result? Pulled pork that showcases the natural Meyer’s Heritage Duroc flavor while maintaining the perfect texture that can only come from heritage breed genetics and proper smoking techniques.
Baby Back Ribs
Meyer’s Heritage Duroc Baby Back Ribs are dry rubbed the day before and slow-smoked at low temperatures for 3-4 hours. They're smoked in smaller batches throughout the day starting early in the morning, unlike the brisket and pork which are smoked in one batch overnight.
This approach ensures that the ribs can easily pull off the bone yet stay firm and not fall apart—the perfect balance that showcases the superior marbling and meat quality that makes Duroc pork special. Since the ribs are smoked throughout the day, it's possible to sell out at lunch but have more available at dinner.
Hot Links
Each Hot Link at Pig in a Pickle BBQ is approximately ⅓ pound and smoked at low temperatures for 3 hours. They make their Hot Links using 60% Meyer’s Heritage Duroc pork and 40% Brandt Family Farms beef trim from their brisket. They use all natural casings and no preservatives.
Mary's Chickens of California
The Pitman Family Legacy
Mary's chickens come from Pitman Family Farms, a family-owned business that has been raising poultry for three generations in Northern California. The legacy began with Don Pitman, who meticulously raised turkeys, laying the foundation for a tradition of excellence.
Rick Pitman continued the family's poultry legacy, endearingly naming turkeys after his beloved wife, Mary Pitman who has studied nutrition and is an avid label reader for the past 25 years- her motto: Healthy for the chickens and for the people who eat them!
Today, David, Ben, and Mark, the sons of Rick and Mary Pitman, proudly sustain the family tradition of raising ethical turkeys and chickens, upholding values of quality and excellence passed down by their predecessors. They've built their own hatchery, use local grains, and humanely raise their chickens on ranches in sunny California.
Air-Chilled: The Difference You Can Taste
Mary's chickens are cooled with a state-of-the-art "Air Chill" system that helps inhibit the spread of bacteria by keeping all chickens independent and saves 30,000 gallons of chlorinated water every day. The air chilled method produces a better tasting chicken—with no water added, the air chilled method keeps the "real" chicken flavor and juices.
To savvy chefs, air-chilling makes a big difference, rendering skin that crisps evenly when the birds cook. This attention to processing details reflects the same commitment that defines every aspect of Pig in a Pickle BBQ's operation.
Natural Diets and Ethical Practices
Chef Damon serving up Mary’s Chickens for a baby shower ~ Pig in a Pickle caters to all of life’s events
Mary's chickens are GAP-3 certified, with all chickens having access to the outdoors with shade and enrichments, like added bales of straw for pecking and eucalyptus tree branches for playing and hiding. Chickens are fed an organic soy and corn blend with no animal by-products, no antibiotics and no growth hormones. They are also the first in the industry to be non-GMO project verified.
This represents exactly the kind of sourcing that aligns with Pig in a Pickle BBQ's values—raising animals the old-fashioned way means birds are happier and healthier, which ultimately leads to a more flavorful and nutritious product. And just as Mary Pittman would serve these chickens to her family, the same goes for Pig in a Pickle.
The Smoking Process: From Farm to Plate
Butterflied Chicken
At Pig in a Pickle BBQ, Mary's chickens are butterflied and dry rubbed before being smoked at low temperatures for approximately 2 hours. The restaurant removes the backs to make chicken stock for other menu items, ensuring nothing goes to waste
When dining in, the chicken is tossed in Alabama White Sauce, a unique blend of Apple Cider Vinegar, Lemon Juice, Horseradish, Mayo, Cayenne & Black Pepper. As with the ribs, because of this shorter cooking time, it's possible to sell out at some point and have more available later in the day.
Versatile Serving Options
The chicken is sold whole or split up into half a chicken or a ¼ chicken with the choice of breast wing (white meat) or the leg thigh (dark meat). This flexibility reflects the restaurant's commitment to providing options while maintaining the integrity of their sourcing and preparation methods.
The Bigger Picture: Why Premium Sourcing Matters for BBQ
Consistency Meets Flavor
The consistency of Meyer’s Heritage Duroc pork is what makes the meat perform, with the right genetics and artisanal practices, but the consistency factor is where they shine. The same principle applies to Mary's chickens—by raising chickens the old-fashioned way, birds are happier and healthier, which ultimately leads to a more flavorful and nutritious product.
This consistency translates directly to every plate at Pig in a Pickle BBQ, where diners experience the difference that comes from pork and chicken raised with care, fed properly, and processed with respect for both the animal and the environment.
The Future of Ethical BBQ: Leading by Example
Pig in a Pickle BBQ's commitment to Meyer’s Heritage Duroc pork and Mary's chickens represents the future of barbecue—where taste, ethics, and sustainability converge to create something truly special. What makes the restaurant different is the amount, consideration, and attention to every component of BBQ.
When you visit Pig in a Pickle BBQ at their Corte Madera or Emeryville locations, you're not just enjoying outstanding barbecue—you're supporting a network of family farms committed to raising animals the right way, with respect for the land, the animals, and the people who will ultimately enjoy the fruits of their labor.
Because at the end of the day, great BBQ isn't just about the smoke and the sauce. It's about integrity, sustainability, and the kind of pork and chicken that can only come from farmers who care as much about their craft as Chef Damon who transforms it into something truly extraordinary.
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Ready to taste the difference that premium Meyers Heritage Duroc pork and Mary's chickens make? Visit Pig in a Pickle BBQ at their Corte Madera or Emeryville locations or contact them for catering your next event. Learn more at piginapickle.com.
Written by KP @ KPCopy