Pasture Raised Pork
                                    Pigs free to live like pigs

We have chosen to raise Large Black Hogs on our farm.  The decision was made for a number of reasons.  Large blacks are currently listed as critically endangered on the ALBC list, their temperament is wonderfully docile, and they are excellent mothers. 

Our pigs are free to roam the pasture, nap in the shade, dig in the dirt, or cool off in the mud.  They love to have their bellies scratched, and seem to know their names.  Here you will never find pigs penned up on concrete, or in a farrowing cage.  We do not have to clip tails or teeth off, because the animals are not crowded and stressed.  We don't put rings in noses to prevent rooting, a natural behavior for pigs that benefits our soil.

They are grown out on native and planted pasture, the gleanings from 'pig pasture' trees specifically planted to drop fruit for them, non-GMO grain and antibiotic-free whey from River Whey Creamery.

It takes more than twice as long to grow out a heritage hog on pasture as it would with less hardy breeds in the standard commercial pork operations.  In this extra time, the pigs live happily outside in the sun, and their meat gains the wonderful old time pork flavor and texture that is lacking in their cardboard counterparts.

"Home rendered, pastured pork fat has no trans fat and has saturated fat that contains Stearic acid, which may have a beneficial effect on cholesterol levels." (1)

We offer pork by halves or whole animal, cut, vacuum sealed and labeled, as well as in individual cuts.

1)  Krasner, Deborah.  "All you Need to Know to Eat Good Meat." Mother Earth News June/July 2012, 40-44. Print.


Our sows raise their own babies until weaning at 8 weeks
Our sow Jasmine, with a new litter
Piglets following their dad to breakfast