Satterfield’s partners with Milledgeville farm to bring locally raised pork to diners

Diners at a local barbecue favorite will soon be able to enjoy pork from a Milledgeville farm.

Satterfield’s Barbecue announced on Wednesday that all pork will come exclusively from Comfort Farms in Milledgeville.

This switch allows them to move from using commercially processed pork to only using local, whole heritage hogs.

Comfort Farms was founded by retired U.S. Army Ranger Jon Jackson to help displaced veterans suffering from PTSD and other invisible disabilities to help with reintegration with family, society and economy. In addition to hogs, Comfort farms also raise sheep, rabbits, duck and chickens.

Heritage hogs have more fat and are an original breed of pig. The hogs are raised on pastures where they are allowed to roam freely.

Chef Blair Machado, director of operations at Satterfield’s Barbecue, previously worked as the farm tech at Comfort Farms and helped bridge the relationship between the two businesses.

“At a time when supply chains are often disrupted, it’s comforting to know we’re getting such a top-notch product from a farm that is 45 minutes from our restaurant,” Machado said.

This comes less than a year after partnering with another local business. In 2021, Satterfield’s announced a partnership to serve its food at Society Garden.

Satterfield’s Barbecue is owned by 5th generation Maconite Marla Kaplan and husband Ben Hampton, of Atlanta’s Heirloom Market BBQ. Satterfield’s was first opened in 1983 by John McCord and Emmitt Sherling.