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Pastured Pork

Few proteins are as versatile as pork. From sausage to tenderloin, it’s the ultimate versatile option. Our pork has a decidedly rose-colored hue, which indicates the iron, carotenes, and phytochemicals coming from green pasture plants. Because they get a lot of exercise, the meat is more moist. Because they are never stressed, it cooks about 20 percent faster than industrially-raised confinement pork. Our ration is nonGMO and locally sourced.

Whether you need something for highbrow dining or grabbing quick nutrition for the kids on their way to school, reaching for pork is a win. We began raising pigs many years ago not primarily to eat them, but to turn compost, or aerate it. We coined the term pigaerator. But in addition, we used them as tillage to create silvopastures in the woods (widely spaced trees with grass underneath). Using the pigs’ God-given attributes to replace human labor and machinery meant the pigs were not just bacon and pork chops, but co-laborers in our land healing ministry. The unintended consequence was out-of-this-world amazing pork. We still use them in the same way we started, but have far more pasture area dedicated to them. We raise them in groups of 35-50 and move them every 5-12 days in roughly half acre paddocks. In the fall, we augment these pastures with a few weeks in forestall areas to harvest tons of acorns. We’re not breed specific, but rather phenotype specific. We want 1950s style genetics that facilitate mobility and putting on some fat; body types are shaped a bit like a torpedo rather than the square-box, outrageous look of the hogs you’ll see at a 4-H or FFA market animal show. Rather than processing them at industry-standard 250 pounds, we take them on up to 300 pounds because the larger hogs metabolize forage better. If you think pigs are dirty and smell bad, we encourage you to come to the farm and experience our pigs, whether they’re turning compost or out in silvopastures. You’ll never think about pigs the same way again.