This episode features an in-depth conversation with David Stidham, the Vice President of Sales and Marketing at Compart Durock, who shares his extensive journey within the barbecue industry. The salient theme centers around the evolution of the Compart brand, which has significantly impacted the quality of pork production since its inception as a 4H project in 1949. Stidham elaborates on the innovative practices employed by Compart, including their unique feeding and breeding programs that have resulted in superior intermuscular fat scores, thereby enhancing flavor and quality. Furthermore, he discusses the recent developments in expanding their operations to include no antibiotic ever (NAE) pork, which aligns with changing consumer demands and regulatory standards. As we delve into these topics, we gain insight into the complexities of the pork industry and the importance of fostering relationships within the culinary community. Links referenced in this episode: heritagesteel.us oregondungeness.org pigpowder.com paintedhillsbeef.com compartdirect.com Companies mentioned in this episode: Turn It Culver's Compact Compart Durock Fine Swine Barbecue Heritage Steel Painted Hills Natural Beef Leanne's Pig Powder Compart Durock This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy
