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You can have lean without sacrificing flavor or tenderness
Meat grown with you in mind
Do you remember going to the county fair and visiting the pig barn? There was always that one pig with her fresh litter of babies. The mother sow was so large, she struggled to get up to eat and drink in the small space allotted to her. While we can't help but be charmed by the cute little babies, it does raise the question: Is that sort of size supposed to be the norm?
The answer is no, this isn't the only option.
"I have not tasted pork like this since I was a kid!" - Gary-
Our pork has a robust flavor, loaded with nutrients that can only be found in the fresh green grass pasture, and allowing the option to have a smaller portion actually fill you up. The pigs themselves have a longer, leaner flank, producing well-muscled, yet tender cuts of pork.
As our pigs grow older, they are placed in larger pastures where they live in a herd and are encouraged to run, dig, wallow in the mud, and even dance in the rain.
Some of our family's favorites include fresh spare ribs on the BBQ with garlic salt, our family recipe of Brown Sugar Bacon for BLT's, or an easy instant-pot meal with pulled pork , smothered with Grandma's secret recipe BBQ sauce.
When dinner ideas begin to run dry, freshly ground pork makes great sausages, pepperoni, or even burger patties.
Pigs
Grow your own - weaners
Grow your own - weaners
Grow your own - weaners
These little guys have a Tamworth father and a Mangalitza mother. We have found that they grow faster and are heartier than either purebred Mangalitza or Tamworth, and have an overall lower fat content while maintaining the flavor and juiciness of the cut.
Fresh Pork
Grow your own - weaners
Grow your own - weaners
Choose from purchasing a whole, half, or quarter pig, and a desired fat content. Tamworth for lean, Tamworth/Mangalitza for a little more marbling, and a pure mangalitza for a higher buttery fat.
Classes
Grow your own - weaners
Classes
Would you like to learn how to cut up your own pig? We now offer classes. $200 for just the class, or $700 for the pig and class. Most pigs for the class will have a hanging weight of 85-100 pounds.
No hormones, no antibiotics, pasture raised
Our pigs are raised on open pasture in a herd style with free access to grass. Most antibiotics are used because of a stagnant lifestyle. We routinely rotate our pigs onto new pastures to allow them fresh grass and evade parasite pressures. While we are still in process of sourcing 100% GMO free grain--sadly corn is a primary source of fuel for pigs--we are currently feeding them the cleanest diet that we have access to. We do our best to locally source as much as possible from birth to butcher. We also maintain consistency with diet, as it seems to give the meatiest cuts without adding extra unwanted fat, and results in a better meat to dollar ratio for the consumer. Our pigs do not experience long stressful rides to the slaughter house, we have the pig killed and skinned by a mobile slaughter right on the farm and then transferred to the local cut shop to be further processed to the cuts and final products you desire.
