Our pasture-raised pigs bring out the delicious natural flavors of the pork. Their fresh greens are loaded with vitamins which benefit the pigs and virtually eliminate the need for medication. We also feed whey for protein that sweetens the meat and helps them grow. Pastured pork is higher in Omega 3 fatty acids and vitamins making it healthier for our families. We grow much of their feed on our farm, and only supplement with unprocessed, simple and natural for their diet feed.
We chose the Berkshire bred because they are known for producing the best tasting, best cooking quality, and for being more tender and moist than any other breed of pig. Kurobuta meat is pinker and finely marbled. It isn’t mushy or dry when cooked like traditional pork. Berkshires are a heritage breed which means they haven’t been subjected to intense breeding programs.
We breed our pigs, right here on the farm. We use a boar, so no artificial breeding. We open farrow; which means they have a big fluffy straw pile with no farrowing crates. The piglets stay on mom for 8-10 weeks-- which is 6-8weeks longer than CAFO operations. Once weaned, they have large paddocks to grow in. They love to root, play in the wallowing holes, run and play with the other pigs. We let them graze the pasture and supplement with our feed ration: usually hay, peas and oats. We typically take about 8-12 months to raise a pig to butcher size--compared to an industry standard of 6 months.
Our pigs are butchered at a locally owned and operated USDA butchering facility, We work very closely with them to make sure the pigs are treated humanely, your getting quality cuts you want, and we are using the best quality ingredients in our cures and seasonings.
We raise our pigs by giving them a healthy, happy, and stress free life. This means your family gets the best best meat on your plate.