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Heritage Pork
Forest and Field Raised Hogs
Our focus with all our livestock is on rare and heritage breeds- watch for a blog soon about why we choose the breeds we work with! Heritage breeds are genetically evolved to handle our climate, be raised in a field environment, maintain health without the need for additional antibiotics and be tasty, flavorful, nutritious additions to anyone’s pantry. We currently raise American Guinea Hogs, Mangalista, Mulefoot and some mixed breed grow-outs
Our pigs are fed a mixed diet of clabbered milk from our cows with added probiotic powder, hay, grain, eggs, herbs, vegetables and fruit. While we feed food scraps from ourselves and our neighbors, we do not feed garbage, old, outsourced preservative filled baked goods, high sugar items, or any otherwise “fake” food items. They might not say no to a Cheeto from a passerby, but their diet is generally preservative and artificial ingredient free. They are slow grown in an environment where they can wallow in the summer and burry themselves in nice warm hay and straw in the winter. All our sows free farrow in sheds in a pasture or forest area. Our hogs are working diligently with us to bring back old fields and mismanaged forest by removing invasive species and creating a healthy toplayer of soil that can be replanted with native shrubs, flowers and grasses.
We use only USDA processing for hogs, including a USDA certified smokehouse.
A red wattle cross, snacking on a fresh bale of hay
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American Guinea Hogs
American Guinea Hogs
American Guinea Hogs
The perfect homesteader hog, this smaller breed is slow growing but thrives on a diet of forest and field grazing. 150 pounds to 300 they are far less destructive than large hogs.
Mulefoot
American Guinea Hogs
American Guinea Hogs
Mangalista
American Guinea Hogs
Mangalista