We sell our MOFGA certified organic pork by the cut and by the whole or half pig. We raise our pigs on pasture and woodland with lots of room to run and root and wallow. They are typically raised for eight to ten months and are fed less than factory-raised hogs. This allows for a more marbled meat and ensures they will work the land in search of shrubs and roots to snack on. We offer any cut our customers request, taking orders when we don’t have something in stock. We make six different types of sausage, bone in chops, bone out chops, tenderloin, Canadian bacon, smoked bacon, fresh belly, loin roasts, smoked hams, fresh hams, ham steaks, country ribs, spare ribs, baby back ribs, Boston butt roast, and rolled roast. Our customers notice the superiority of our pork to factory raised pork and seem to appreciate the selection of cuts we offer.

Pasture-raised pork has experienced considerable attention in the last few years. As more light is shed on the cruelties of the factory hog farms, people increasingly look for meats that are raised in a natural environment, not confined and force fed and not pumped full of antibiotics and growth hormones. Much has been written about the good fat of the pasture-raised pigs. The pigs we raise are not bred for confinement and indoor living. They have fat, which has been bred out of the factory raised hog, which gives the meat more flavor, better texture and color, and keeps the meat moist and tender instead of dry and stringy like most conventionally raised pork. People come back to our stand at farmer’s markets raving about the difference from supermarket pork.