Pig Head
I know what you're thinking, what a weird thing to eat. If you're into nose to tail cuisine, the head of a pig is a a great way to be adventurous and waste nothing. The most famous way to serve this is "head cheese". Which is a terrible name, but may be one of thee most nutrient dense pork dishes you can serve, absolutely loaded with collagen and healthy fats.
If that's too weird for you, brining the whole head and smoking it until the meat falls off the bone is one of our favorite ways to enjoy. The ears make excellent dog treats and if you haven't tried pork cheeks, you are very much missing out.
Our pigs live their best life out on pasture or in the forest, rotated often. Moving them allows the soil to rest, keeps them clean and from getting bored, and allows them easy access to the bounty of free food the land has to offer.
They are also fed locally grown, certified organic, soy-free feed along side any extra milk or whey from our grass-fed dairy cows. Premium feed and outdoor living create vibrant health in the animals and soil, which in turn provides the most nutrient dense foods for us.
We raise more heritage breeds that grow slightly slower than their conventional relatives. Because of this, and their ability to run and root, the color of our pork can be slightly more rich and appear to be red. This is a good thing as it indicates the pigs were able to move a lot. The red comes from higher levels of myoglobin, which means more iron. Pork is not a white meat, as it’s been advertised.