We purchased our piglets from a local farm. They were born to two happy, healthy parents who grew up on that same farm, foraging in Hudson Valley woods, living in spacious huts with access to plenty of sun, shade and water. When the piglets came to our farm, we gave them the same treatment. They had their own house and fresh forest ground to root around in for acorns and insects. They roamed and slept and pranced around all day in our woods. They had fresh water every day. We made mud pits for them in the summer heat so they could cool down. We fed our pigs grain and supplemented it with delicious table scraps that came from our kitchen and yours. When it came time, we brought them to a clean, family-run facility that prides itself on its humane practices and attention to detail.
Now, we have their delicious, carefully-raised meat to share with you. If you’ve only ever eaten pork from a grocery store, you will be utterly shocked by the difference in quality and taste. The meat is redder and flavorful. The fat is melt-in-your-mouth.
We’re a small operation. We were able to keep track of every expense we put into raising our two pigs. The price of our cuts reflects the price it costs small, sustainable growers to raise meat in this country.
The intensive pig farming that happens in the U.S. which raises domestic pigs to slaughter weight indoors in massive structures, on GMO-corn-feed, with antibiotics to encourage growth, and with few, if any, opportunities to be a pig raises animal welfare concerns. This is the standard way that we raise meat to feed our nation. And this is the standard meat that a majority of us feed to our families. Learn more about it and consider trying humanely, sustainably raised meat. You’ll pay more in dollars. But you may decide it’s worth the benefits.