We’ve found the perfect pork.

Continuing our commitment to sourcing high-quality, great tasting meats while supporting regenerative agriculture, our newest addition is a full line of pasture-raised heritage pork. These heritage cross-breed pigs roam free on pastures and hillsides and are never confined to cages or crates. They are fed an all-vegetarian diet, and never given antibiotics or hormones. They are allowed to forage and root, provided with bedded pens, and spend all of their lives outside. And all this foraging has great environmental impacts too – it helps regenerate pastures by breaking up the hard soil, trampling weeds, and naturally spreading fertilizer. Harnessing the pig’s “natural talents”, our farmers are helping regenerate the soil through good land management practices.

What also makes these pigs special is their heritage breeding. This special cross between Berkshire, Duroc, and Red Wattle pigs makes for well-marbled, juicy, and tender pork, with a taste that’s noticeably richer than conventionally-raised pork. Most Americans are used to eating conventionally-raised pork that performs well in a factory farm environment, but results in super lean, bland, and tough meat. But this pasture-raised heritage pork will change how you think about pork. It’s a darker pinkish-red color than the light pink conventionally-raised pork, has superior marbling, and tastes more like a decadent prime steak. The higher fat content makes heritage pork suitable for slow cooking and high-temperature cooking. Heritage pork is prized by top chefs, five-star restaurants, and food connoisseurs all over the world.