Walker River Cooling and Nevada Fresh Pak
Walker River Cooling is a joint-venture between Nevada Fresh Pak, a Peri & Son’s Farms company and The Nunes Company. Located in the Mason Valley of Yerington, Nev., the 10,000 square foot state-of-the-art cooling and distribution facility is the only facility of its kind in Nevada and changes the face of one of the largest commercial produce growers in the State.

With the completion of the new facility, the two companies’ are now positioned to expand growing capability and cool more produce in a faster, more efficient way. This means fresher and longer-lasting produce for the supply chain and ultimately for consumers. All steps to get produce to market now happen in Yerington while maintaining the company’s commitment to sustainable farming practices that meets the highest environmental, social and economic standards.

The cooling facility began its 24-hour per day service in mid-May at the beginning of year’s harvest cycle. With more than 80 plus years of combined industry experience, The Peri and Nunes operations offer a level of expertise in growing, harvesting, cooling, sales and marketing that is unsurpassed. The large commercial operation produces more than 25 million pounds of organic baby greens and 40 million pounds of organic fresh vegetables servicing retailers, processors, wholesalers and other buying organizations throughout North America.

The new facility employs approximately 20 full-time personnel. Together, Peri & Sons Farms and Nevada Fresh Pak, represent the largest private employer in Lyon County, currently supporting over 220 full-time diverse positions including specialists in the areas of agricultural science, engineering, manufacturing, and business and information technology. The company also supports a seasonal work force of over 1,400 full-time employees. Based on recent economic impact studies the company’s direct and indirect impact on the economy in Northern Nevada now exceeds $150 million.

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
Walker River Cooling First of Its Kind in Nevada Positions Operations for Expansion (70kb PDF) >
Walker River Cooling | Peri & Sons Farms & The Nunes Company >
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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BBQ Pork Belly Sliders with Pickled Onions
Ingredients
For the pickled onions:
1 large red onion, sliced into thin half-moons
1/2 cup white sugar
1/2 cup red wine vinegar
1/4 teaspoon allspice (optional)

For the pork belly:
1 pound skinless pork belly
2 teaspoons salt
3 tablespoons brown sugar

Remaining ingredients for the sliders:
8 multi-grain or Hawaiian rolls, split
Green lettuce leaves
Mayonnaise
Store-bought BBQ sauce
Directions
Prep the pork belly: Pat the pork belly dry with a clean paper towel and place in a non-reactive baking dish. Rub with salt and sugar on all sides. Tent loosely with foil and refrigerate for at least 24 hours and up to 3 days. The more time you have to cure the pork belly, the crispier and more flavorful the end result will be.

At least 8 hours before serving the sliders, make the pickled onions. Pack the onion slices into a lidded glass jar. In a small saucepan on low, heat the vinegar, sugar and allspice until sugar is dissolved. Do not boil the mixture. Pour the sugar and vinegar mixture over the onions. Let cool, place lid on jar and let rest for at least 8 hours and up to three days.

About 1 1/2 hours before serving, remove the pork belly from the refrigerator and let come to room temperature. Preheat your oven to 450 F. Once the oven is heated, put the pork belly in the oven and roast for 30 minutes. Drop the oven temp to 275 F and continue to roast for another hour and fifteen minutes. You want the pork belly very tender, but not mushy. Remove the roast from the oven and let sit for at least ten minutes before slicing.

To assemble the sliders, place a few slices of lettuce and pork belly on the bottom sides of the slider buns. Top with mayo, BBQ sauce and pickled onions. Serve immediately.
BBQ Pork Belly Sliders with Pickled Onions
We admit that these tasty little nuggets of awesomeness require some planning ahead and prep work, but once you taste these sliders, it'll all have been worth it! If you do not want to use a store-bought BBQ sauce, a store-bought teriyaki or hoisin sauce work equally as well.
PREP TIME
15 minutes
COOK TIME
1 hour / 45 mins
Looking for inspiration? Try these recipes:
Green Curry with Chicken
Green Curry with Chicken
Shrimp Gumbo
Shrimp Gumbo
Southwestern Cracker Bites
Southwestern Cracker Bites
Nevada Fresh Pak