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
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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Slow Cooker Pulled Pork Sandwiches with Pickled Red Onions
Ingredients
For the pulled pork:
1 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 16-ounce bottle of your favorite barbecue sauce
4 pounds pork shoulder, cut into approximately 4 inch cubes

For the pickled onions:
1 large red onion, cut into slivers
1 cup red or white wine vinegar
1 cup sugar
1/2 teaspoon ground allspice (optional)

Remaining ingredients:
8 hamburger buns, split
Pickled jalapeños (optional)
Directions
Make the pulled pork: Combine first six ingredients (through the barbecue sauce) in a large bowl and stir to combine. Add pork pieces and fold together so all of the pork is covered in sauce. Put entire mixture into your slow cooker and cook on low for 8 hours. The pork should be very tender and should shred easily with a fork.

Remove pork from slow cooker and, using two forks, shred the pork. You can put the shredded pork back into the slow cooker to keep warm or assemble the sandwiches right away.

To make the onions, place onion slivers in a lidded glass jar. Heat sugar and vinegar over medium heat until sugar dissolves; do not boil the mixture. Add allspice, if using. While the liquid is still hot, pour over the onions. Let sit, uncovered for 15 minutes to let the steam escape. Cover the jar and let stand for at least 4 hours and up to 3 days.

To assemble the sandwiches, place about 4 ounces of pork on the bottom side of a bun. Top with a scoop of pickled onions and some jalapeños, if you like. Put top side of bun on sandwich and repeat until all ingredients are used. Serve and enjoy!
Slow Cooker Pulled Pork Sandwiches with Pickled Red Onions
This pulled pork recipe couldn't be much easier and the results are totally delicious. Serve these kid-friendly sandwiches at your next pot-luck for a true treat and a crew of happy diners! This recipe makes 8 sandwiches.
PREP TIME
15 minutes
COOK TIME
8 hours / 0 mins
Looking for inspiration? Try these recipes:
Spanish Mushrooms and Onions
Spanish Mushrooms and Onions
Grilled Corn and Pepper Salad
Grilled Corn and Pepper Salad
Spanakopita (Greek Spinach Pie)
Spanakopita (Greek Spinach Pie)
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Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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Nevada Fresh Pak