Unlike 95% of North America’s pig population that live from birth to death in factory farm warehouses, our pigs are kept in forest paddocks where they are allowed to exhibit their instinctive “pigness” God gave them. We move our pigs frequently through the woods so they always have forage available. Our pigs help convert brushy forest into partially wooded pasture by rooting up brush, briers, and other scrub while they search for food. Pigs love the forest as it is cool and shady in the heat of summer and it provides a place for them to play and hunt for nuts, roots, berries, and grass to eat.
Although our pigs consume high amounts of green leafy material, they cannot live on forage alone. Because of this, we feed them a custom milled non-GMO feed in a free choice feeder. In our sheep and goat flock’s winter quarters, we add whole corn to the bedding pack. In the spring after the flock is out on pasture, we move the pigs in to aerate the bedding pack as they search for the fermented kernels of corn. This oxygenation process converts all the bedding into rich compost for use in the garden or on the pasture. Our pigs never receive any antibiotics, steroids, hormones, or any other drugs.
|Smoked Sliced Bacon – uncured, dry-rubbed with sea salt and brown sugar. No nitrates, nitrites, or artificial flavors/preservatives.||$8.50/lb|
|Smoked Sliced Jowls (Jowl Bacon) – made from the jowl (cheek area) meat, dry-rubbed just like normal bacon||$6.00/lb|
|Pork Loin Chops 1″ thick, 2/pack||$10.50/lb|
|Boston Butt Shoulder Roast 3-4 lbs each.||$7.00/lb|
|St. Louis Style Ribs||$6.50/lb|
|Bulk and Bratwurst Sausages||$7.50/lb|
|Feet, Tail, Leaf Lard, Fat, Heart, Liver, Skin, Ears, Soup/Dog Bones||$3.00/lb|