WHY PASTURED PORK?
Pigs raised on pasture have 300 percent more vitamin E and 74 percent more selenium (a vital antioxidant) in their milk than pigs raised in confinement. This bounty of nutrients promotes healthier litters, shorter farrowing times, and good milk let down. Pastured pigs raised outdoors can also have more Vitamin D in the lard. Because pigs are monogastric animals (single stomach), they have the ability to convert vegetable and plant 18 carbon fatty acids (ALA) to the 20 and 22 carbon fatty acids (EPA and DHA) which reduce inflammation, reduce cardiovascular disease and promote good health for us all when we eat pork. Free ranging pork contains higher concentrations of these beneficial fatty acids than are found in their feed lot produced counterparts.” Additionally, there are no unnecessary antibiotics or growth stimulators given to pasture-raised pork.
The American Guinea Hog is the ideal sustainable heritage farm pig, known for its moderate size, excellent foraging abilities, friendly temperament, excellently flavored meat and indispensable lard. While the American Guinea Hog is smaller than industrial hog breeds, it is a good-sized farm pig providing a nice, well-marbled carcass. We sell piglets and pork as available.