Pig Trotters
Want to really level up the collagen in your broth? Toss in a pigs foot to the pot and you'll have a wiggly jiggly broth in no time. Eating nose to tail doesn't have to be difficult or scary. Adding off cuts like feet and organs to broth is a great way to create less waste while getting nutrients that aren't as prevalent in the more popular cuts.
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.