Feeding our family well has always been a high priority of ours. We have always shopped for quality, wanting our food to not only be good for us, but to also taste as good as possible. Food that tastes amazing is so satisfying!
HERITAGE PORK
When we ate our first homegrown pork chops, we were shocked by how different this pork was from any other pork we had ever eaten - flavorful, juicy, and tender. Heritage breeds (we happen to raise Berkshire / Large Blacks) yields pork that is more red in color, naturally marbled, with a richer flavor compared to the standard pork. Most people don't realize that in the 1980s, the US decided to breed out the fat across all conventional pork producers, yielding the 'other white meat' slogan. Pork from the grocery store is very lean, but is also void of color and flavor. Heritage pork tastes nothing like conventionally raised pork. We have a hard time staying ahead of the demand for our pork!
GRASSFED LAMB
We raise Icelandic sheep for a number of reasons. They are a triple-use breed, meaning that can use them for meat, milk, and wool. Their meat is known to be tender, mild, and lean - highly regarded by chefs around the world. They are smaller than most commercial sheep, which yields less meat per animal. Lambs that are raised on pasture get lots of exercise that develops their muscles creating a healthy animal. The fat in lamb does not get marbled into the meat like pork or beef, so most of the fat is easily trimmed off while eating. Most lamb in the US market is actually mutton, meaning that the meat comes from an animal over 1 year old. Our lambs are butchered between 9 and 12 months of age, which yields a tender, mild meat.
Our meat is all non-GMO. Our pigs forage in the woods, but we also mix a field pea / wheat grain ration that is grown by local farmers. Our sheep graze on our restored native prairie in the summer months, and eat a hay / alfalfa mix in the winter months - no grain at all.
HERITAGE PORK
When we ate our first homegrown pork chops, we were shocked by how different this pork was from any other pork we had ever eaten - flavorful, juicy, and tender. Heritage breeds (we happen to raise Berkshire / Large Blacks) yields pork that is more red in color, naturally marbled, with a richer flavor compared to the standard pork. Most people don't realize that in the 1980s, the US decided to breed out the fat across all conventional pork producers, yielding the 'other white meat' slogan. Pork from the grocery store is very lean, but is also void of color and flavor. Heritage pork tastes nothing like conventionally raised pork. We have a hard time staying ahead of the demand for our pork!
GRASSFED LAMB
We raise Icelandic sheep for a number of reasons. They are a triple-use breed, meaning that can use them for meat, milk, and wool. Their meat is known to be tender, mild, and lean - highly regarded by chefs around the world. They are smaller than most commercial sheep, which yields less meat per animal. Lambs that are raised on pasture get lots of exercise that develops their muscles creating a healthy animal. The fat in lamb does not get marbled into the meat like pork or beef, so most of the fat is easily trimmed off while eating. Most lamb in the US market is actually mutton, meaning that the meat comes from an animal over 1 year old. Our lambs are butchered between 9 and 12 months of age, which yields a tender, mild meat.
Our meat is all non-GMO. Our pigs forage in the woods, but we also mix a field pea / wheat grain ration that is grown by local farmers. Our sheep graze on our restored native prairie in the summer months, and eat a hay / alfalfa mix in the winter months - no grain at all.
