At Heritage Farm, we raise healthy and happy pastured pigs. Our pigs breathe in lots of fresh air, soak in the bright sunlight, drink sparkling fresh water, and have ample area to run and root. They are not given antibiotics unless doing so would save it’s life. To date, we have never had one of our animals get sick enough to require medications. We feed them a commercial ration that is mixed up from a local feed mill and supplement the feed with kelp meal and diatomaceous earth ourselves.
We buy our piglets from local farms soon after they have been weaned. They are then brought to our farm and made comfortable in their new home. Over the years, we have created relationships with local farmers who have magnificent breeding facilities and we proudly support their business. We go out of our way to find breeders that align with our standards of quality, health, and humanness for animals. The farmers must provide the animals with wood lots or pastures to go to, and fresh water. They animals be friendly who display a healthy relationship with people. Happy pigs make better bacon.
At Souder Station Farm we love heritage breed pigs like the Large Blacks, Tamworths, Durocs, and Berkshires. However, we have also raised amazing “white pigs” – mostly the Landrace or Yorkshire breeds. In fact, often breeders will have a selection of a few different breeds to capitalize on the health and growth benefits of hybrid vigor through selective breeding. Most often, our pigs are a motley crew of blacks, reds, whites, spots, and other funky designs. The breed is important, but it is only one part of the equation. The environment they are raised in has a massive effect on the end product. With our breeds and the environment we raise them in, our animals come out fantastic. Melt in your mouth amazing.
We rotate our animals through several outdoor pens throughout the seasons. They have unlimited opportunities to bury their snouts and faces neck deep in rich earth as they search for bugs, grubs, nuts, seeds, and critters. We rotate them whenever possible to place them under natural forest food crops such as acorns, beaked hazelnut, berries of all kinds, and apples. We often plant pumpkins and squash for treats as well, and constantly get folks donating old vegetables. These donations are one of the reasons we are not certified Organic. Being certified would limit our ability to recycle and utilize perfectly healthy and nutritious food sources like these. The pigs are also supplemented with brewer’s grains from two local wineries, as well as milk and dairy products from the grass-fed dairy up the road from us.
A local butcher shop butchers our animals. They have an amazing facility and always handle our hogs superbly and manage all of the processing for us. Including cutting, wrapping, slicing the kinds of bacon, smoking the hams and kinds of bacon, making sausages and ground pork, vacuum sealing all packages, freezing, and clearly labeling all pieces. It’s so great to work so closely with such great partners in our farming community and bring that to you as well.