OUR STORY
John and Tiffany Cassidy
We met at Texas A&M University (Whoop!), where we both majored in Electrical Engineering. After graduating, we got married and moved into a small house on one acre in eastern Collin County. Ten years and five kids later, we purchased our farm just outside Farmersville, Texas.
Getting started was rough. We had no farming experience, and the land was completely unimproved. We were drowning in mud and living in a camper. Our first year was spent creating a small living space in a metal building so we wouldn't lose our minds. Once we had indoor plumbing and four solid walls around us, we turned our attention to the farm.
We knew we wanted to use our land to feed our family, but we didn’t know where to begin. The property had no fences or ponds and was covered in dense weeds. We quickly realized our soil was terrible - no nitrogen or organic matter. Since we didn’t want to rely heavily on chemicals, we began researching regenerative farming practices.
John talked to a neighbor about pigs. He said they are so easy to raise and they never get out. Spoiler alert: They aren't, and they do. We installed electric fencing and purchased our first twelve piglets in the spring of 2022.
At first, we focused on breeding pigs and selling piglets. Over time, we decided to raise pigs for meat ourselves—and that’s when Prairie Grove Farm really found its direction. We wanted to know and feel good about where our food came from—where the animal was born and raised, how it lived, what it ate, where it was processed, and exactly what ingredients were added along the way. As we talked with other families, we realized how many other people wanted the same peace of mind. That’s when we decided to expand beyond our own table and bring naturally raised, pasture pork to our community.
We believe good food brings people together, and nothing makes us happier than gathering around the table and sharing a meal we’re proud to serve.
When we're not on the farm, there's really no telling where you'll find us. We love to travel and be outdoors. We hike, bike, backpack, camp, and canoe. We're really active in our local church, and the kids are involved in so many activities. We're late to everything, but we'll usually show up with a great story to tell!
Why Heritage Pigs
In the early 1900's, Texas was the 4th largest pork producing state in the nation. These heritage breed pigs were raised on the open range, creek bottoms and woods where they foraged naturally for their food. As the years went on, pigs were moved into confinement facilities to increase productivity. Newer breeds were developed for confinement temperament and maximum growth. Modern pork production now centers around breeding, farrowing, and raising pigs in facilities managed by people. This method is a far cry from the way pigs were created to live.
We want to get back to our roots
Our heritage breed pigs are a cross between Berkshire, Red Wattle, and Old Spot. These pigs are easy-going and thrive outside as foragers. When it's time to farrow (have piglets), the sows find a secluded spot, build a nest with available materials and deliver their piglets without intervention.
Our Method
Our pigs live out on our pasture and woods from farrow to finish. The sows farrow on their own, and the piglets are weaned at 6-8 weeks. We rotate our pigs throughout our pasture using electric fencing. They are always provided with fresh drinking water and ground water to cool off in during the summer. They graze on anything they can reach. They especially love the wild persimmons, plums, pecans, acorns, grass, and even poison ivy! We supplement them with vegetable scraps like cucumbers and overgrown squash, and provide them a pastured pig feed blend from our local farmer's co-op.
Our Breeds
Since we run a farrow-to-finish operation, we have more control over our pigs and our finished meat. We are always evaluating our breeding herd to ensure we produce a top-quality product. All of our pigs are a cross between these top quality heritage breeds.
Berkshire
Berkshire pigs are mostly black with some white markings. They are good-natured pigs and prized for their nicely marbled, flavorful meat. Berkshire pasture pork is considered to be some of the best available.
Gloucestershire Old Spot
Old spot pigs are mostly white with black spots and have large, floppy ears. They are excellent foragers and produce well marbled, sweet pork. They have longer bodies, and produce excellent pork loins and bacon.
Red Wattle
Red Wattles are traced back to East Texas, and are an up-and-coming breed for high quality pork. They forage well, and produce flavorful, lean meat. They are a very large breed. Adult males can weigh over 600lbs and be 7 feet long!
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