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.
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!
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.
