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Kapowsin Meats Pork Recall

Kapowsin Meats has recalled pork processed at their facility April 18-Aug 26 due to a possible salmonella contamination. The majority of Seattle Tilth Produce customers who purchased pork shares received meat that was processed by a different facility or during a different time period. We have been in touch with all customers affected by this recall. If you are a Seattle Tilth customer and have not heard directly from us, this recall does not affect you.

Kapowsin Meats is the slaughterhouse most recently used by Feliz Farm, the Seattle Tilth Farm Works farmer that supplies pork to restaurants, butchers and our CSA members. We don’t have any evidence that Feliz Farm pork was contaminated, but since it was processed at this facility during this time frame, the possibility exists.

To be clear, we stand behind the quality of Feliz Farm meat. However, Feliz Farm pork might have become contaminated when it was processed at Kapowsin Meats.

For more information about the recall (August 27, 2015), visit the USDA website: Kapowsin Meat Recall Due to Possible Salmonella Contamination.

We recognize the seriousness of this situation and are giving the issue our full attention and will keep this page updated as we get more information.

We are very grateful for Seattle Tilth CSA customers and greatly appreciate their ongoing support of Seattle Tilth and Feliz Farm. Karla Farias, the owner of Feliz Farm, has worked hard to raise her pigs using the highest standards possible. It is unfortunate that her hard work might have been compromised during processing, and we will work closely with her to find an alternative vendor for any future processing needs.

Thank you for your understanding and please do not hesitate to contact us if we can be of assistance!

Contact Chris Iberle
 Visit Seattle Tilth CSA Pastured Meat web page.

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Safe Cooking of Meat from the US Department of Agriculture Food Safety and Inspection Services Website

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume pork and whole hogs for barbeque that have been cooked to a minimum internal temperature of 145° F with a three minute rest time. The only way to confirm that whole hogs for barbeque are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, For whole hogs for barbeque make sure to check the internal temperature with a food thermometer in several places. Check the temperature frequently and replenish wood or coals to make sure the fire stays hot. Remove only enough meat from the carcass as you can serve within 1-2 hours.


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