We are glad to start offering free range pigs for sale to our customers. You will notice a tremendous difference in not only the health benefits of eating animals raised in a healthy, humane way and in a way consistent with how God created them, but in the taste. The taste is truly superior.

You will notice a difference in that because these pigs are active, and not confined to a pig concentration camp housing, that the meat is much leaner. We will also be using as much heritage breeds as possible. Why is that important? Heritage breeds, such as the Hampshire, the Berkshire and the Tamworth, were pushed to the side in the last sixty to seventy years because their natural foraging instincts were not useful in confinement housing, and they took longer to finish and had smaller litters per sow. What was lost in this is that these heritage breeds were superior in flavor and instead of having a thick layer of fat on the outside like modern confinement hogs are well marbled throughout, giving superior taste. The taste difference is significant enough that gourmet restaurants seek out the beef of these heritage breeds, especially the Berkshire. This method produces superior tasting, healthy beef. It takes longer to finish the pigs naturally than in confinement housing, and costs more, but the difference in taste, quality, and the health benefits are well worth it. Allowing the pigs to forage and exercise not only produces leaner, healthier meat, it allows for pigs to eat food the way they were designed to eat it, and to acquire healthy minerals from the soil. An animal that is designed by God to root in the ground to get much of its food is not going to be healthy if it is raised on a concrete slab in a building. We also will plant corn in the field and let the pigs harvest it, as well as acorns. This is why we do not need to feed growth steroids and hormones to our pigs, or give them antibiotics or medicated feed.

We are planning at this time to have 2 butcher dates a year for pastured pork.