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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Porchetta Tacos
For the porchetta spice rub:
1/4 cup chopped fresh rosemary
2 Teaspoons chopped fresh sage leaves
5 garlic cloves, grated
Zest of 1 lemon
1 1/2 tablespoons kosher salt
2 teaspoons fennel seed
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

For the porchetta:
1 1/2 pound center-cut boneless pork shoulder

For the pickled red onions:
1/2 large red onion, cut in 1/8” rounds, then separated into rings
1/3 cup red wine vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 garlic clove, halved

For the chipotle mayonnaise:
1/3 cup mayonnaise
1 teaspoon adobo sauce (from can of chipotle peppers)
Salt and pepper, to taste

Remaining ingredients:
1/2 bunch broccoli rabe, blanched
6 to 8 small flour tortillas
Chopped fresh cilantro
1 lime, cut into wedges
Make the porchetta spice rub: Combine all ingredients except the olive oil in a small food processor, mortar and pestle, or spice/coffee grinder. Add the olive oil and process until you have a paste. Set aside.

Make the prochetta: Using a sharp knife and cutting from the long side, cut underneath the fat cap, between the fat and the meat almost, but not all the way across to the other side. Once cut, fold it back out of the way. Cut down the centre of the pork, lengthwise, almost but not all the way through. Fold it open like a book. Repeat this cut with the two pieces you just cut.

Press to lay flat out a cutting board. Cover with plastic wrap and using a mallet or heavy skillet, pound down to flatten a bit. Remove plastic.

Rub 1/2 of the spice rub on top of the pork. Starting from the end without the fat, start rolling up the pork and when you get to the fat cap, fold it over the top. Rub the outside of the pork with the remaining spice rub. Secure the pork with cooking twine every 2”. Refrigerate uncovered at least 2 hours, preferably overnight.

To cook the porchetta: Preheat oven to 475°F. Place porchetta fat side up in a shallow baking pan and place into preheated oven. Cook for 20 minutes, then reduce heat to 325°F. and cook until thermometer registers about 135°F in the thickest part, about 75-90 minutes (for 1 1/2 lb roast). Allow to rest at least 20 minutes, then remove the string, slice and then roughly chop. Place in a bowl and toss with some of the pan drippings. Proceed to make tacos immediately or refrigerate, covered, for up to several days.

Make the pickled red onions: Boil a kettle of water. Pour boiling water over onion rings in a large bowl until covered. Let stand 2 min, then drain.

In a medium saucepan on the stovetop, boil the vinegar with the sugar, salt, and garlic until sugar dissolves.

Remove from heat and add onion rings. Push onion down into liquid so it is mostly covered and let stand for at least 30 min. To store longer, cover and refrigerate. Can be refrigerated up to 1 week.

Make the chipotle mayonnaise: Combine the mayonnaise and adobo sauce with salt and pepper, to taste. Refrigerate if not using immediately.

Blanch the broccoli rabe: Bring a large pot of water to a boil. Prepare broccoli rabe by removing the bottom couple of inches of the stems.

Place broccoli rabe into boiling water and allow to cook 1-2 minutes. Remove to a colander and rinse briefly under cold water to stop the cooking, then set aside to drain.

Before using, blot dry between paper towel and re-warm, if desired. Can be made ahead and refrigerated. Use at room temperature or slightly re-warmed.

To assemble the tacos: Place 3 stalks of blanched broccoli rabe in the centre of the tortilla. Top with chopped porchetta. Sprinkle with some of the pickled red onion and scatter some chopped cilantro/parsley on top. Top with a dollop of chipotle mayo and serve with a lime wedge, for drizzling.
Porchetta Tacos
Making the components to assemble these tacos is a bit of a process, but totally worth it. Loaded with healthy broccoli rabe, quick pickled red onions, savory porchetta and a spicy chipotle mayo, these are some of the best tacos we've ever tasted. Double the recipe and invite your friends over for an over-the-top taco party!
2 hours / 0 mins
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Slow Cooker French Onion Soup
Slow Cooker French Onion Soup
Black Bean and Kale Enchilada Bake
Black Bean and Kale Enchilada Bake
Roasted Red Pepper Soup
Roasted Red Pepper Soup
Join in the Onion Obsession!
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