A WORD ON PORK AND FARMERS MARKETS
For months we have telling folks at market that we will have pork again in mid-December....while it is now January 7th and we finally have pork again. Due to the weather yesterday, we did not go to the Kerrytown Market in Ann Arbor, but we will be at the Webster Farmers Market today from 12-3 and we also stocked up both Argus Farm Stop stores with Bacon, Bratwurst, Hot and Sweet Italian Sausage, Chorizo, Breakfast Links, Ground Pork, Spare Ribs, and Pork Chops. Thus if you can't make the Webster market today, and would rather not wait till the A2 market next week, that is where you can find our long awaited pork!
Though we now have beef, lamb, and chicken available for sale, we got our start in pastured meats with pork. Here is a little information about how we raise and produce pork:
Our Heritage Breed Red Wattle Pigs (www.slowfoodusa.org/ark-item/red-wattle-hog and https://livestockconservancy.org/index.php/heritage/internal/redwattle)
are raised on pasture and fed local whey, bread, bagels, and sunflowers, organically grown corn, wheat, rye, oats, and soybeans, pumpkins and kelp, homegrown hay and pasture, kale, apples, turnips, and acorn and hickory nuts from our trees throughout the fall.
The most important and unique aspect of how we raise our pigs is the diversity of their diet. Unlike our cattle and sheep, whose diet is 100% pasture and forage from our own hay fields and pastures, the diet of our pigs is a community effort. We work with a variety of local producers, including bakers and cheesemakers, grain and vegetable farmers, and the local feed mill for minerals and sunflowers, in addition to our own forage, hay, and nuts.
All of this is to say that our pork is not your average conventional confinement corn and soy fed pork.....it is much, much different, and a whole lot better for the pigs, the farmers, and you!