Emile DeFelice grows heirloom pastured pork on 200 acres in St. Matthews. The pigs are ancient breeds like Duroc, Spotted Poland China, Ossabaw, and Berkshire, and they are beloved by chefs for their rich, fatty flavors. Unlike factory-raised pork that is lean and pink, heirloom breeds produce marbled fat that is succulent and tasty. Caw Caw is a certified humane farm, and the pigs happily roam, graze, and forage. You’re more likely to encounter this meat on an upscale menu — Mike Lata at FIG is a big fan of Caw Caw pork — but it is available retail at a handful of outlets across the state, the closest to Charleston being the Sewee Outpost in Awendaw (843-928-3493). They also sell their meat online for a minimum order of $75. You can order St. Louis cut ribs, roasts, shanks, ham, and fatback.

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