PiGturesque Pasture Pigs! Pasture Perfect Pork!
The Tamworth - also known as the Bacon Pig and the Irish Grazer.
These heritage breed Tamworth pigs live on pastures and under the oak grove, with lots of room to roam and root. I bring farrowing moms home to the barn; eventually everyone goes back to the woodlot and pastures.
This pork is sold WSDA custom cut. Sold by eight, quarter and half.
Not USDA by the piece. Much more cost effective; easier on the budget! It's very hard to beat these prices for stress free, on farm slaughtered pork. My price includes custom cut and wrap to your specifications at our favorite locally owned, family run, butcher shop. Free Natural Honey Curing. Nitrate Free.
The farm is a sustainable work in progress. Growing ever increasingly diverse forage for the animals' best welfare and best taste. I do not feed my pigs any "leftovers." They eat dirt, bugs, grasses, clovers, herbs; seasonally apples, acorns and/or filberts. A daily ration of malted barley (great flavor - I've eaten it). My animals are NOT on a continuous feeder, like all industrial pork, and most small farm pork. Check-it-out - even Joel Salatin uses continuous feeders. The pasture and woods are natural: no herbicides or fertilizers have been used in 10 years. But not certified organic.
Animals are raised with care and consideration. I love my pigs! At the pasture they roam free - held in only by their good sense (and a hot wire). They have a good l
The photo shows a 1/2 pork - hanging at 150 pounds just as you see it. This would yield more than the 100 pounds guaranteed minimum. Note the excellent back fat - it's the fat that adds richness to the meat. Note the rich, rosy color! This is NOT the other white meat. The Tamworth breed provides the best of both worlds, longer and leaner, but the flavor to meet and exceed any pork out there. Bacon Bonus: The longer, deeper sides of the Tamworth provide you with more bacon and bacon with twice the meat of other breeds. Don't forget Nitrate Free.