Pigs

Pasture-Raised, Non-GMO and Certified O’ Grains

Our pigs are raised outdoors on large fields of pasture and woodlands. The pigs have many acres to root and munch on grass, clovers, flowering wild plants and herbs as well as to dig up cool, deep mud holes. We constantly monitor the impact the pigs have on the land and adjust their access and rotations according to the needs of the land and the pigs. The pigs are rotated through several paddocks to self-harvest crops such as oats and peas, rye, sudan grass, and barley. The pigs are also allowed continuous access to a balanced blend of vegetarian grain.

Heritage Breeds

We grow only heritage breed pigs. We want the hardiness of the older breeds as well as the old-time taste and bit of fattiness that contributes to great tasting pork. No farmers-hybrids or pure white pigs here. Only the best breeds combined with healthy life outdoors make the best pork.  We currently grow crosses of Gloucester Old Spot and Berkshire pigs with some Tamworth genetics.

Finishing: The Key to Tasty, Tasty Meat

Our pork is great because we understand how to finish our pigs. "Finishing" refers to the final two months of care and feed provided to any animal. This period determines in large part how the animal will taste. It's vital to provide sufficient food sources for sufficient fattening and marbling of the muscle, which contributes to tenderness and juiciness. The type of feed also affects the flavor of the meat. In addition, in most seasons, we try to finish our pigs by either bringing in apples or providing mast to the pigs in the form of acorns. You know what they say... you are what you eat. Eating sweet apples and tasty nuts means sweet, flavorful and tasty meat!

Our Pork

Most of our pigs are "harvested" from late summer thru December with cuts available soon after in our Farm Store.

We also offer whole hogs for sale in the fall for folks interested in a larger quantity of pork, which allows for custom cutting to your specifications.