Pastured Pork

We raise Tamworth and Tamworth-cross pigs on pasture.  The Tamworth hog is a heritage breed of pig tht has been selected over centuries for its foraging abilities.  This means our pigs are constantly rooting and grazing, looking for their next meal.

We feed our pigs whey from a local grass-fed cheese operation and supplement their diet with a ration of organically-grown grain from alocal feed mill. Raising pigs on pasture not only allows the animal to fully express its instincts to root and forage, but it also changes the fatty acid composition of the meat. 

We've started making nitrate-free cured meats from both our pork and beef.  We only use the meat, Himalayan sea salt, and spices to cure the meats.  They are salted for a week or two, then transferred to a drying room where they hang for one month up to a year.  This process creates new flavors, different for every locale where meats are cured.  Traditionally, these meats were cured in winter for consumption throughout the year, with no need for refrigeration.  Check back for pricing and inventory for our salamis, bresaola, lonzino, tesa, bacon, lardo, and prosciutto.