When we started out on this farm, this area was a hill covered in invasives; short rooted grasses couldn't break through the gravel or clay to maintain root depth in the heavy compacted soil. The hogs worked the soil, removed the deeply embedded bittersweet roots, aerated the clay and helped build soil structure with hay and other compost. It will be reseeded into grass and native plants this spring.
Regenerative farming for the future of our planet. Our hogs all free farrow in the field/forest areas. We only maintain sows that are excellent mothers. They frequently care for each other's piglets.
Sustainable farming starts with the soil and livestock that manage it.
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
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.