Hazelnut finished pork. These pigs are raised here in Washington State and finished on a diet of Hazelnuts for the last 60-90 days.  This practice is based on the tradition of finishing pigs specifically for Prosciutto production.  The hazelnuts aid in flavor and most importantly fat, both intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production. Production is somewhat limited and we get whole hogs when available.   



Based out of Portland Oregon, Nicky U.S.A. focuses mainly on game meats and birds. They have an impressive product list of Northwest grown meats and their customer service is unbelievable.  They have a detailed knowledge of their products and ordering from them is always a pleasure. In addition to their own meats, Nicky also has a USDA inspected processing facility where they process animals that are sourced from local Northwest farms. Rain Shadow Meats gets a wide range of products from Nicky including rabbit, quail, squab, Tails & Trotters pork and Anderson Ranch Lamb.



Besides our local purveyors & farmers, Painted Hills Beef keep our beef case full.  Located out of Fossil, Oregon, Painted Hills Beef is a large cooperative of cattle ranchers with numerous ranches scattered throughout the northwest that raise antibiotic and hormone free beef.  All the beef is sent to one of two feed lots located in eastern Oregon where the animals spend the last 2-6 months eating a feed consisting of barley, alfalfa and corn.  This produces a consistent, well marbled animal that customers enjoy.




Anderson Ranch is a cooperative of sheep farms in the Willamette Valley just south of Portland, Oregon.  The natural grass in this area allows the animals plenty of nutrition which produces beautiful lamb.  We get this lamb from Nicky USA, who process it at their plant in Portland and deliver it to us twice a week.



Heritage Meats is one of the most important steps in the chain of locally raised and processed meats.  Without Tracy Smaciarz and his crew, Rain Shadow would have very little access to locally raised grass fed beef, small farmed pork and lamb.  I met Tracy several years ago while I was still cooking and Rain Shadow was not even a twinkle in my eye.  A few chef friends and I went to tour his newly USDA Certified processing facility in Rochester, WA.  Tracy learned meat cutting from his Dad and left the business for a few years but came back to open and run Heritage Meats.  Heritage Meats works with the Puget Sound mobile slaughter unit for the Southern Puget Sound.  Small farmers have Tracy hold and process thier animals and then distribute across the State.  Heritage is indispensable for Rain Shadow Meats and our Mission.