PORK AVAILABLE NOVEMBER 2018 SIGN UP NOW!
Our pigs are born on site and are raised on pasture with access to our woods. They eat certified organic local grain and forage on roots and leaves. They thrive in this environment and you can tell they enjoy every day here on the farm. They are a heritage cross of Old Spot and Berkshire breeds, bred for flavor and hardiness.
We received a letter informing us that the certified organic processor we use (Graham's) is closing without warning or reason, thus cancelling the butchering appointments we had.
The only other processor we have used with good results is Countryside, which is USDA certified though is not an organic processor. While our pigs are still certified organic, the meat will not be certified. They do everything nitrate free and natural. Their bacon and sausage are awesome! We were able to get appointments for the pigs in Mid November.
Meat pickup will be Friday November 30, 1PM-9PM
Whole (~130lbs @$10/lb)
Half (~65lbs @$10.75/lb)
Quarter (~35lbs @ $11.50/lb)
Heritage breeds are traditional livestock breeds that were raised by farmers in the past, before the drastic reduction of breed variety caused by the rise of industrial agriculture.
We choose to raise heritage breed animals on our farm because they have been bred for hundreds of years for health on pastures, flavor, docile temperaments, ease of mothering, and longevity. We also believe the act of raising heritage breeds aids in their preservation and biodiversity in our agricultural system.
We are doing as much as we can to build soil quality and life on our farm. Raising a diversity of animals on rotational pastures is a big part of how we accomplish soil health.
Spring of 2016 we purchased four pregnant Red Devon cows from an organic farm in mid Michigan. They have all now calved and voila! We have a real herd of cattle.
Devon is a breed that was originally developed over several centuries on the southwestern peninsula of England. They were valued for the production of both high quality beef and rich milk. They have very thick hides which gives them better resistance to external parasites and tolerate weather changes and extremes of temperature. The breed also had the reputation as an easy keeper, able to thrive on rough forage. The Pilgrims brought Devon cattle with them to New England beginning in 1623. The cattle also went west, as Devon oxen were the draft animals of choice on the Oregon Trail.
They have since separated into two separate lines--Milking Devons (primarily used for dairy) and Red Devons (primarily used for beef).
Summer of 2016 we purchased our bull Charles, pictured above with Nate and Graham. He is a British White bull--and is so sweet!
The modern day breed of British Whites can claim direct links with the ancient indigenous wild white cattle of Great Britain, notably from the park at Whalley Abbey, Lancashire which was bought by Richard Assheton in 1553. From there the breed history intertwines with White Park Cattle until 1946 when they each formed their own registries.
They are known for :
Naturally Polled (no horns)
Fertility & Ease in Calving
Efficient & Trouble Free
Superior Maternal Instinct
Excellent Milking Ability
Growth & Hardiness
Excellent flavor and tenderness
We hope that by crossing these two ancient breeds we will get offspring that have the best of both breeds!
Buying cattle is an investment for the future. Thanks to our supporters:
Slow Food Huron Valley for a mini-grant to expand our herd
Janet Shenk and Family
Sandy and Warren Lada