Thomas Southern, the chef of Northwest Heritage Pork serves up some delicious pork, slow-cooked over an open fire all afternoon each day at the Fair. People start lining up at 5:30 for a free sample of this carnivores' delight. The booth is across from the poultry building, where they serve pulled pork, spicy sausage, and hot dogs all made from their own recipes. Their pigs, 200-300 per week, are raised on their farm in nearby Dayton. Thomas explained that the animals are raised "free-range", and no antibiotics, growth promotants or nitrates are used. Their meat products are sold only at farmers markets -- Wednesday Market in downtown Salem, Thursday Market in McMinnville, and Saturday Market at Portland State University.