Pasture-Raised Mangalitsa

The Mangalitsa, with its unique woolly coat, is renowned for its exceptionally marbled meat and exquisite taste, earning the nickname "Kobe beef of pork." This breed's meat is highly sought after for its rich, buttery fat, which constitutes 65-70% of the carcass, resulting in unparalleled tenderness and flavor. The creamy white fat of Mangalitsa pork is rich in omega-3 fatty acids and natural antioxidants, making it a healthier choice. Raised in our pastures, these pigs forage naturally, consuming roots, grass, nuts, and bugs, which enhances the quality of their meat. Their slow growth process, taking up to 15 months to reach maturity, contributes to the superior flavor and texture that food enthusiasts adore. Enjoy the melt-in-your-mouth fat that defines the Mangalitsa experience.

Pasture-Raised Gloucestershire Old Spots

The Gloucestershire Old Spots (GOS), known for their distinctive white coat with black spots, are celebrated for their tender and flavorful meat. Historically referred to as the "orchard pig," GOS pigs efficiently forage on fallen fruit, contributing to their high-quality, well-balanced fat-to-meat ratio. This breed is prized for its adaptability to pasture environments and its role in maintaining the farm's ecosystem. GOS pigs are known for their docility, intelligence, and prolificacy, making them ideal for sustainable farming practices. Their meat has earned the first-ever Traditional Specialty Guaranteed designation, highlighting its superior quality and heritage significance.

Pasture-Raised Red Wattle

The Red Wattle pig, distinguished by its fleshy wattles and large red body, is a breed with deep historical roots in the Southern United States. Once thought to be extinct, a wild herd was rediscovered in Texas in the 1970s. Red Wattle pork is known for its rich, beef-like taste and tenderness, with a leaner carcass compared to other heritage breeds. These pigs are hardy, thriving in outdoor environments where they forage freely, benefiting from a natural diet that enhances the flavor and quality of their meat. Their gentle disposition and robust foraging abilities make them a valuable addition to pasture-based farming systems.

Pasture-Raised Tamworth

The Tamworth pig, with its striking ginger coat and hardy nature, is one of the oldest and purest heritage breeds. Known for its excellent bacon and high-quality pork, Tamworth meat is characterized by its fine-grained texture and distinctive flavor. These pigs are excellent foragers, thriving on pasture where they graze on roots, acorns, and other natural vegetation, which enhances the taste and quality of their meat. Tamworths are renowned for their adaptability to various climates and their ability to produce lean, flavorful pork. Their long, lean body and active lifestyle contribute to the superior quality of the meat, making it a favorite among chefs and pork enthusiasts.

Pasture-Raised Berkshire

The Berkshire breed, originating from England and often referred to as "Kurobuta" in Japan, is famed for its intramuscular fat, which contributes to the pork's exceptional juiciness and flavor. Berkshire pork is highly regarded by culinary experts for its marbled texture and rich taste. This breed's meat has a darker, richer color compared to conventional pork and is known for its superior tenderness and overall depth of flavor. Berkshires are raised on pasture, where they benefit from a diverse diet, resulting in pork that stands out in quality and taste. Their meat is highly sought after for premium cuts, charcuterie, and gourmet dishes.