Elevating Culinary Experiences Through Precision Service

Our culinary professionals apply rigorous sourcing standards and methodical preparation techniques, ensuring each dish exemplifies freshness, consistency, and nutritional integrity.

By partnering with Herta the chef engages in a one-of-a-kind farm to chef experience. Herta, a sealed heritage hand raised hog farm, is not only the farmer we are the Chef’s Butcher. We deliver to your kitchen straight from the farm, Processed and in hand Fresh. No antibiotics. No Hormones. True farm to kitchen. Let Herta provide unmatched quality to you today.

Whole Hog

Using Herta’s Berkshire or Hereford hogs in restaurants—often referred to as whole-animal or "nose-to-tail" butchery—unlocks a remarkable blend of culinary innovation, economic strategy, and experiential dining. Chefs across the globe embrace this practice for several powerful reasons: Lower Cost-Per-Pound, Direct Farm Relationships, Offal & Trimmings, Rendered Fat, Radical Culinary Creativity

Roaster

For professional chefs, incorporating whole roaster pigs or suckling pigs into a restaurant program or special event is a masterclass in culinary artistry, sustainability, and theater. Utilizing the whole animal unlocks creative and operational benefits that standard prefabricated cuts simply cannot match. Culinary delicacies, immense collagen content for superior tender meat, the ultimate crackling and primal appeal. Let Herta elevate your kitchen or event.

Halves or Primal Cuts

Half hog or ordering primal cuts direct from Herta is a powerful strategy for professional chefs. It bridges the gap between commercial efficiency and hyper-local, sustainable gastronomy. This allows the chef to balance the culinary magic of heritage breeds with manageable inventory. Selective primal ordering lets the chef still control the magic he or she creates.