Pastured Pigs

 



We grow our pigs out naturally on pasture, whole grains, whey, goat milk, acorns and hickory nuts.  Our pigs live and farrow outside in the fresh grass and sunshine. We wanted heritage breeds of pigs that would forage, grow and thrive on pastures.  We also wanted pigs that produced flavorful, lean meat.   If you have given up on the flavorless, fatty pork sold in grocery stores, then you will love pastured pork.  Our pork is leaner with a different kind of fat.  The meat itself (not the fat) is flavorful with a firm texture and rich taste.  Not watery and washed out. 

We have all of the regular cuts of pork plus breakfast sausage, bratwurst, andouille and Italian sausage.  Our sausages are made with lean pork and spices-we never use fillers, MSG, nitrates or nitrites in our meats.  We make "almost the whole hog sausage".  While we do use all of the good cuts in our sausages like the hams and the tenderloin, we do not put in the pork bellies which are the large chunks of fat left after processing.

We are still adding to our pig herd and are enjoying the pigs very much.  The above photos are of our our Hereford/Tamworth hogs from weaning to near finish.

      

I use young pigs around the farm to turn over sod, and to eat grubs and weeds.  These young yorkshire crosses were "working" in the garden area until a snow storm covered up the ground!