The base of our breeding sows is Berkshire.   We love their personalities and their meat, according to Florence Fabricant of The New York Times, is "darker, more heavily marbled with fat, juicier and richer tasting than most pork, and perfect for grilling."

 

In 2010, to provide hybrid vigor, we purchase a boar named "Duke" with genes from two other famous heritage breeds:  Large Black and Tamworth.  Like the Berkshires, Large Blacks are very slow growing with good temperaments but are also excellent foragers.  Because Large Blacks are grow slowly and tend to get fat, Duke is crossed with a Tamworth which are know for being lean and producing superior bacon.  We are very excited about the cross of these three heritage breeds and look forward to offering their meat in the fall of 2011.

 

Early in 2011, we also purchased a sow "Louise" who mother was a heritage breed called Gloucestshire Old Spot.  "Old Spots" are friendly but slow growers and also tend to get fat.  So, Louise is crossed with a Spanish Iberian Boar to help produce meat which is more lean but has a unique distinctive taste.  Bred to Duke, this cross will produce specialty meats for our customers.  Meat from this first cross will be available in late Fall of 2011.

 

We use 100% Certified Organic Feed from Modesto Milling. This feed is supplemented by our cracked eggs and certified organic (CCOF) vegetables and pumpkins from a local grower.  In the winter, the hogs are also given hay which we grow ourselves.

 

 

Our pigs are pampered.  Our sows and boar loved to be scratched behind the ears and enjoy tummy rubs as well.  Each has a distinct personality and Violet would love to have Hunter pet her and scratch her for hours if he could.  Our sows farrow on their own in large pens which have play yards for their offspring and openings to a portion of the hay barn which is fenced off for their privacy.  Once the piglets are born, we put fresh straw in with the new mother and her babies so that the babies can snuggle and play.  They all sleep together in a big pile and oftentimes you will hear the mother snoring loudly.

 

Once the piglets are weaned, they are moved to a larger barn and corresponding larger pen where they can forage and root and take mud and sun baths to their hearts content.  Pigs are very smart and persistent and we currently do not have them on pasture because they keep breaking through the electric fencing and taking off.  For now, this non-confinement way of raising them will have to do until we can figure out how to keep them in the electric fencing on pasture.  There are many benefits to being a small operation.  You know your animals and can care for them individually but this also limits the amount of work you can do!