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Parducci

Parducci Wine Cellars
 
October 5, 2018 | Parducci Wine Cellars

Pork & Lamb Now Available For Purchase From Parducci Farm

Pork & Lamb

Availability & Prices

Supplies are limited, and the fall pre-order season ends soon, so don’t delay.

How to order pasture-raised pork and lamb from Parducci Farm:

  1. Make your selections from the price list above.
  2. Place your order by calling or texting Farmer Jess at 707-489-1485, or by email at jessa@parducci.com
  3. Farmer Jess or Erin will call you soon after to schedule your private pickup date and time in early-mid November
  4. Pick up your meat
  5. Enjoy!

All of our animals are raised humanely on pasture and treated with kindness and respect.

They are never given antibiotics or hormones, and all meat is nitrate free.

All of our meat is USDA certified and individually wrapped.

Scroll down to learn more about our husbandry practices.  


Parducci Farm Animal Husbandry Practices:

Born and raised on the Parducci Farm, our pigs, sheep and chickens live full, happy lives on our pastures and woodland, where they rotationally graze on grass and clover, and forage seasonally for turnips, berries, pears, and acorns.

Our animals enjoy a year-round supply of organic fruits and vegetables from the garden, organic hay from our fields, plus thousands of pounds of grapes from the winemakers’ vineyard sampling during harvest. We supplement our pigs’ diet with fresh whey, the nutrient-rich byproduct of a local cheesemaker. Chickens control insect pests, while our sheep fulfill the vital role of mowing down the weeds and cover crops growing under the grapevines during the winter and spring. 

Because of their prolific ability to consume, digest and fertilize, pigs, sheep and chickens provide invaluable regenerative eco-system services, above and beyond what they provide us in the form of high quality meat and eggs.  Our relationship is a working partnership, and in exchange for their products and services, our role as farmers is to provide our animals with the best possible diet and living conditions.

We have found that this diverse natural diet, combined with a peaceful life for our animals, results in the richest eggs, and most juicy and flavorful meat available.

Time Posted: Oct 5, 2018 at 5:00 AM
Parducci Wine Cellars
 
June 4, 2018 | Parducci Wine Cellars

New Hours in Our Tasting Room

We will now be open Wednesday thru Sunday, 11am to 5:30pm

Time Posted: Jun 4, 2018 at 10:00 AM
Parducci Wine Cellars
 
February 9, 2018 | Parducci Wine Cellars

Parducci Winemaking Team Grows with Addition of Greg Winter, Director of Winemaking

Parducci Wine Cellars, Mendocino's longest running winery, has announced hiring Greg Winter to join the winemaking team as Director of Winemaking.

Greg Winter will join Head Winemaker Bob Swain in crafting the award-winning Parducci & True Grit wines.

Greg earned his bachelor's degree with highest honors in Viticulture and Enology at University of California, Davis. Greg will join Parducci with nearly 20 years experience, having worked as a winemaker at R.H. Phillips, Valley of the Moon and most recently as the Director of Winemaking at Hogue Cellars.

Bob Swain, who has been at the helm of Parducci Wine Cellars for the last 20 years, will retire at the end of 2018. Bob assumed the role of Head Winemaker in 1997 and has spent the last 20 years improving the quality of the venerable Parducci brand. From improved winemaking practices, to returning Parducci to an all Mendocino County appellation, Bob Swain has given new life to this now 85 year old brand. Multiple 90+ point scores on recent vintages are only the latest markers of his positive impact.

"We're excited to have Greg join us at Parducci Wine Cellars", states Bob Swain. "Greg's experience and skills are a perfect match for our winery today and for where we want to take this operation in the future. I look forward to spending the next year with Greg while he gets familiar with our unique winery, cellar crew and community as I prepare to formally hand off all winemaking operations and retire at the end of 2018."

"I am thrilled to work with Bob over the next year", says Greg Winter, "I'm eager to absorb as much wisdom and local knowledge as I can from Bob, as I prepare to take on winemaking for these great brands."

Time Posted: Feb 9, 2018 at 12:00 PM

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