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Pastured Pork: How It's Raised

Pastured pork comes from pigs that roam around freely as they do in the wild, but on the ranch.  They have small shelters where they can sleep in small groups. Sows usually give birth in these shelters and feed their piglets in, or near, the shelter.

Pigs are omnivores, which similar to humans have a diverse pallet and a wide variety of food sources, which makes them efficient protein producers.  They are one of nature’s efficient recyclers and often eat what other animals on the ranch cannot eat or partially digest; this certainly contributes to our holistic approach to ranching.  With seasonal changes, we provide additional protein sources such as corn or soybeans to keep and fat and happy during the colder months.   As a bonus we have a great source an ability to recycle brewery distillers, we think this adds to their improved well-being and flavor …

Since they are not confined and crowded together, pastured pigs do not commonly receive unnecessary antibiotics and if they do and need treatment, they are sorted out and sold elsewhere.

We do not use hormones, we rely on good genetics, good forage, good water, good beer by products, and a stress free environment to produce good quality pork.

Why Bother With Pastured Pork?

Some people turn to pastured or grass-fed meats for a wide range of reasons. The meat often has deeper, richer, or more complex flavor than mass produced meat does. For many people, knowing that the animals they eat were raised locally and cared for maters as well.  Pastured and grass-fed animals tend to have a more positive impact on the environment as well, doing the jobs they where designed for and helping complete the regenerative life cycle we are trying to foster on the ranch.