HOW WE RAISE OUR PORK
At Lost Savanna our hogs have been some of the most enjoyable animals to raise. They have been essential in turning some poor spots on our land, overrun with brambles and ferns, into productive pasture and other crops.
Short term impact is key though as hogs left on an area too long, can quickly degrade the land. As is the case with all animals, management is so important. After some quick, intentional "destruction", the pigs are moved onto fresh land to allow proper rest, seeding and enhanced re-growth... minimal equipment needed.
Although we would like to, currently we don't keep breeding stock for pigs so we cannot sell our pork as Certified Organic. We purchase "weaners" at 8 weeks old from local farms with various heritage genetics. From 8 weeks to 6 months our pigs are organically raised receiving Certified Organic grain and are rotated through a series of paddocks, moving into fresh organic pasture every week. This allows our pigs to express their natural instincts such as rooting, wallowing, and sprinting! If you've ever come by the farm you may have had the pleasure of watching the pigs and their antics!
The fat of the heritage hog is not something to shy away from. These happy pasture pigs store vitamin D, among other nutrients, in their fat/lard so that we can enjoy them all year which is particularly important in our cloudy sunshine deficient winters! Traditionally this fat was prized for its flavor, storage ability and nutrition and is finally making a comeback.