Try something different tonight with these Pan Fried Breaded Pork Cutlets

Breaded pork cutlets are one of Travis Dunekacke’s favorite go-to dinners. TD Niche Pork Cutlets are cut from the shoulder as steaks, de-boned and tenderized. Make your favorite homemade chicken breading and you are ready for a delicious and filling dinner.

″Meat″ the Pig Farmer...

TD Niche Pork

Travis Dunekacke lives in Elk Creek, Nebraska, near the farm he grew up on in Johnson County. He is a pig farmer, a direct marketer, and a good cook. He found his “niche” in raising the highest-quality pork for chefs of local restaurants. He started TD Niche Pork in 2008 as a part-time hobby venture. Today, he raises pigs that are a cross breed between a Mangalitsa, a wooly pig that is fat, docile, and hardy, with a Berkshire, which is muscular, fast growing and offers a quality meat product. The business also offers Berkshire and Red Wattle x Hereford pigs for three customer pork type choices.

These genetics make it possible for Dunekacke to raise his pigs mostly outside in the sunshine on dirt lots year-round. He finishes the pigs on a basic corn and soybean meal ration. “My customers really like the quality of the pork and the color of the meat,” he says.

He proudly supplies his high-quality pork to numerous restaurants and butcher shops in the Omaha and Lincoln markets, some of those include: Boiler Room- Omaha, Carter & Rye- Omaha, CURE- Fort Calhoun, DOLCE- Omaha, Le Bouillon- Omaha, The MERCATO- Lincoln and O'tille Meats- Lincoln.

Additionally, he also sells direct to consumers. Most of the pigs are processed at Den’s Country Meats, a USDA inspected facility in nearby Table Rock. “You have to believe in what you are doing.It is a different market and product, a totally different clientele. I appreciate customers who understand the quality of pork and enjoy preparing it,” he says.

When he is not busy caring for his pigs, you will find him helping youth learn about agriculture and giving farm tours.

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