At Creamery Creek Farms, we’ve raised Heritage Duroc pork since the 1940s, bringing generations of know-how, care, and family tradition to your table. We choose Duroc for the incredible flavor and natural marbling that make this heritage pork something truly special.
Every cut we offer is sourced right here from our Wisconsin farm tradition, produced with the highest standards of quality and respect. The result is pork that’s rich, tender, and downright delicious no matter how you cook it.
Duroc Pork Favorites
Chops and Steaks: Juicy, tender, and beautifully marbled, perfect for the grill or skillet.
Roasts: The ultimate comfort food for slow cooking or Sunday dinner.
Ground Pork: Excellent in meatballs, tacos, or mixed with our dry-aged beef for the best meatloaf you’ll ever taste.
Sausage: Clean ingredients and bold flavor in every link. Try Italian, original, or chorizo.
Ribs: Fall-off-the-bone tender with that signature Duroc richness, get ready for compliments.
Bacon and Brats: Farm classics done right. Thick-cut bacon and perfectly seasoned bratwurst, both packed with flavor.
Family Raised, Farm Fresh
We love to share our farm-raised goodness with you. On our family farm, we value animal comfort in everything we do!
We also follow sustainable practices to continue the farm’s legacy for many years to come. We believe in high quality processing and giving back.
Browse our selection of premium Duroc pork and order online today. We offer fast and reliable weekly delivery, straight from the farm. See order cutoff dates and shipping methods here!
Frequently Asked Questions
We ship weekly from the farm on Tuesdays. You’ll receive tracking details once your order ships. Local delivery route on Wednesdays - watch your phone for the schedule. Or book your own on farm pick up order through our scheduler.
NOTE: we do not have an on farm store.
A Wisconsin Family Farm, Not a Meat Brand
Every cut in this collection comes from animals raised by our family in Bangor, Wisconsin. We’ve raised Duroc pork here since the 1940s, our beef calves come from our own farm and neighboring farms, and we dry age our beef because that’s how we want to eat it at our own table.
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