No certifications, no marketing labels. Just an honest account of what we do and what we don't.
Our hogs live outdoors year-round, with access to shelter when they want it. They root, wallow, forage, and behave the way hogs are meant to. The exercise, the variety of forage, and the time it takes to grow them is what gives the meat its character.
Their feed is a non-GMO grain mix supplemented with seasonal vegetables and scraps from our garden. We don't claim organic — that's a specific USDA certification we haven't pursued — but we feed our hogs the way we'd feed ourselves.
We don't use growth hormones, ever. Federal law actually prohibits hormone use in pork production, so technically no pork in the US is raised with hormones — but we mention it because most people don't know that, and we want to be clear about what is and isn't in our meat.
We never use sub-therapeutic antibiotics — the kind given as a growth promoter or to compensate for crowded conditions. If a hog gets sick and antibiotics are the right treatment for that animal's welfare, we'll use them, and that hog won't be sold as part of our pork. Animal welfare comes first.
Our hogs are processed at a USDA-inspected facility close to our farm. Short travel means less stress on the animal, which means better meat. The butcher we work with has been at it for three decades and treats our animals with the same care we do.
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