PORK



Pasture-raised pork
This year we will be raising Red Wattle Pigs.

We are now taking orders for this fall. Pastured pork is $8.75/lb this year. 

We will pack you a box of a variety of cuts - depending on the size of your order you will get a mix that could include roasts, ribs, pork chops, tenderloin, hocks, bacon, sausages and ground pork. Our volume isn't high enough to custom pack boxes with your selected cuts, but please let us know your preferences and we'll try our best to accommodate. 

About our pork
Pasture-raised pork is delicious and flavourful! We also think that it tastes even better when you know that the pigs’ lives were happy and healthy. 

We buy heritage-breed weaner piglets from an Ottawa-Gatineau area farm. They stay with their mother for 8-10 weeks before we buy them. 

Our pigs live outdoors with access to a shelter. Being pastured means that they are able to run around and eat as much grass, weeds, roots, and insects that they want. They are also able to root in the soil and eat dirt (a normal pig behaviour that helps them to get all of the minerals that they need), and wallow in mudholes (which helps them keep cool and clean). In the fall they also get all of the apples that fall from the trees in their pasture! Because pasture alone isn’t enough for growing pigs, we also provide them with vegetables and fruit from our gardens, kitchen leftovers from an organic, vegetarian restaurant, and Certified Organic grains. 


Pigs are inquisitive, sensitive, curious, and intelligent animals. They let you know when they are hungry and when they are happy. They dance and frolic in the water on a hot summers’ day. And they love a good belly scratch.

Our pigs go to a provincially-inspected abattoir in Thurso, QC. The pork is vaccum-packed and flash-frozen, ready for your freezer.

Not Certified Organic
There are 2 reasons that our pork is not certified organic. Because the restaurant where we source a good portion of our pigs' feed is not Certified Organic (restaurants are not part of the certification program), we cannot have our pigs as part of our organic certification. However, we feel that the benefits outweigh this - the excellent quality of the feed, the fact that we can source it locally, and the diversion of these food scraps from the landfill far outweigh the consequence of not being able to have the pork considered Certified organic. Secondly, at this point we are not ready to raise our own piglets with our own sow and boar. With very few Certified Organic producers of weaner piglets in our region, we are unable to start with Certified Organic piglets. Instead, we look to purchase from family-scale farms that emphasize sustainability and animal welfare, even if they are not Certified Organic. We are satisfied with these decisions.