San Diego’s culinary scene is buzzing with excitement, and there’s a new name on the rise—Thompson Heritage Ranch. If you’ve recently dined at renowned establishments like Herb & Sea in North County or Kingfisher in Golden Hill, chances are you’ve encountered the exquisite flavors of their pork. Chefs throughout the city, and beyond, are embracing this local gem, and for good reason.
While San Diego’s chefs have long celebrated local seafood and produce, high-quality, locally-raised meat has been less accessible. Enter Thompson Heritage Ranch, a game-changer in San Diego County, providing exceptional, sustainable pork that has quickly captured the attention of some of the city’s most prominent culinary figures.
A Dream Come True for the Thompsons
Founded in 2022 by ranchers Ty and Carene Thompson, Thompson Heritage Ranch spans 80 acres in the scenic hills of Ramona. Ty Thompson, who hails from Minnesota and has a background in engineering, followed his passion for sustainable farming and, together with his wife, embarked on this bold venture. Starting with just 18 pigs, the Thompsons have since grown their operation to supply premium, pasture-raised pork to restaurants throughout Southern California.
What sets Thompson Heritage Ranch apart is their commitment to regenerative farming practices. Their heritage breed hogs are raised on pasture and fed a diet of non-GMO, organic feed—free from corn and soy—supplemented with seasonal fruits and vegetables grown on the ranch. This holistic approach results in pork that’s not only rich in flavor but also ethically and sustainably produced.
Chefs Rave About the Quality
San Diego chefs are singing the praises of Thompson’s pork, with some calling it the best they’ve ever worked with. Take Chef David Sim of Kingfisher, Eater’s 2022 Restaurant of the Year, for example. His Berkshire pork chop, sourced from Thompson Heritage Ranch, is paired with pickled peppers, leeks, and a delicate nước chấm broth, creating a dish that showcases the pork’s tender, clean flavor. “It’s way more tender than any pork I’ve ever had; it tastes like clean milk,” Sim raves. The Kingfisher team even uses raw milk from the ranch to make their signature ice cream.
Chef Logan Kendall of Cellar Hand has also been a longtime fan, using Thompson’s pork for his porchetta di testa, a labor-intensive dish that demonstrates the chef’s commitment to whole-animal butchery. “Working with folks like Ty and Carene is truly a dream come true,” says Kendall. “Their care and dedication to their animals make it easy for chefs like me to present these ingredients simply and beautifully.”
At Herb & Sea, Chef Aidan Owens takes things a step further by purchasing a whole pig from Thompson Heritage Ranch every month. The versatility of the pork allows him to create a rotating array of specials, from fennel sausage pizza to rich pork ragu for pasta dishes.
A Commitment to Excellence and Sustainability
Thompson Heritage Ranch’s reputation for quality extends beyond just pork. In addition to their prized pigs, the ranch raises lamb, chicken, and Piedmontese cattle, a rare breed known for its lean meat that requires precision in cooking. But it’s the pork that has truly put them on the map, garnering attention not only from San Diego chefs but also from restaurants in Los Angeles and San Francisco.
James Beard Award finalist Tara Monsod, chef at the acclaimed Le Coq in La Jolla, is another advocate of Thompson Heritage Ranch. Having raised pigs herself, Monsod appreciates the attention to detail and care that goes into the Thompsons’ operation. “It shows in the quality of the pork,” she says. Le Coq’s menu proudly features Ramona-raised pork in a variety of dishes, from croquettes to roast pork entrees.
Looking Toward the Future
As demand for their pork continues to grow, the Thompsons are expanding their offerings while maintaining their focus on sustainable farming. They are not only supplying restaurants but also working on direct-to-consumer sales through a partnership with Valley Center’s Land & Feast, another regenerative ranch in San Diego County. Together, they offer a range of meat, eggs, and produce to local consumers eager for farm-fresh, responsibly sourced products.
In addition to producing some of the finest pork available, Thompson Heritage Ranch is creating a community around their operation. Hosting chef dinners on the ranch property, they provide an opportunity for the public and culinary professionals alike to experience their farm-to-table philosophy firsthand.
Join the Movement
If you haven’t yet experienced the flavors of Thompson Heritage Ranch pork, you’re in for a treat. San Diego’s top chefs are raving about it, and it’s not hard to see why. Whether you’re enjoying a perfectly cooked pork chop at a trendy restaurant or attending one of the ranch’s farm-to-table events, you’ll understand why this local treasure has become a staple in the city’s culinary scene.
Stay tuned as Thompson Heritage Ranch continues to grow, offering even more ways to savor the best pork San Diego has to offer. Don’t miss out—discover the difference that quality, sustainable farming makes and support your local food system by indulging in the flavors of Thompson Heritage Ranch today!