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General Questions
Why does your pork look darker/more red?
Heritage breeds (like the Berkshire and Duroc crosses we raise) have more marbling, slower growth, and genetics that produce darker, richer meat.
Commercial pork is bred for leanness resulting in a less marbled product.
Dark color = quality genetics and superior flavor. If you're used to grocery store pork, ours will look different. That's a good thing.
Do you use antibiotics?
We use antibiotics only in life-threatening situations, under veterinary care, with proper withdrawal periods.
The pasture environment keeps our pigs healthier, so we rarely need antibiotics. When we do, it's to save an animal's life—not as a routine practice.
No growth hormones. No routine antibiotics. Just responsible animal care.
How is this different from grocery store pork?
Five main differences:
- Heritage breeds vs. commercial genetics: Our pigs are bred for flavor, not leanness
- Pasture-raised vs. confinement: Our pigs move, root, forage naturally
- No hormones ever:
- Minimal antibiotics: We use them only for life-saving situations
- Short supply chain: Locally processed, farm to your freezer
The flavor difference is dramatic. You'll taste it the first time you cook it.
How much freezer space do I need?
Whole pig: 6-7 cubic feet
Half pig: 3-4 cubic feet
Boxes: Varies by box size (much less space required)
Most standalone freezers or large fridge-freezer combos can handle a half pig. If you're buying a whole pig, you'll likely need a chest freezer.
What are your pickup options?
- Farm pickup: By appointment in LaGrange, NC
- Local delivery: Within 50 miles (fee applies)
- Shipping: Available for boxes only (1-2 day zones)
Whole and half pigs require pickup or local delivery (they're too large to ship cost-effectively).
