Here at Autumn Creek Ranch, we love our pigs!! In fact, if I had to say what my favorite farm animal is, it would be the pig, hands down! Our our farm, we raise only heirloom pork breeds. Our breeds include Gloucester Old Spot, Tamworth, American Guinea Hog and Idaho Pasture Pig. Not only do we like preserving the older breeds, but we have specifically chosen breeds that thrive in our pasture/woods based program. Our pigs are raised on large, rotated pastures or on our gardens over winter. They also spend time in wooded areas, foraging for all types of goodies. They do a great job of plowing and getting things ready for the spring. For the winter, we grow forage turnips and mangels, just so the pigs have something to root. In addition, they are fed lots of fresh milk from our Jersey cows, locally grown barley, peas, apples and pumpkins, garden produce and lots of fresh grass.
While heritage breeds of pigs grow more slowly then conventional pigs, the trade off is amazing flavor! Many chefs actually seek out heirloom pork for their restaurants. Here is a great article about Heirloom pork:
In addition to feeding our pigs a healthy diet, we allow our sows to farrow without farrowing crates. In the winter, we provide shelters and plenty of bedding for mother and babies. In the warmer months, they frequently farrow outside in the sunshine. We keep piglets with their mothers for approximately 8 weeks. Many farmers separate the piglets at 6 weeks and then feed starter feed to make sure the piglets grow well. We have chosen to leave our piglets with their nursing mothers longer so the piglets have a stronger immune system. We make sure to give our sows more food during this time so that they do not lose condition.
We do not vaccinate or give hormones of any kind. We treat our animals with garlic, honey, a good mineral and Young Living Therapeutic Grade Essential Oils.
Walter Jeffries of Sugar Mountain Farm has been a major source of valuable information in raising our pigs. If you are interested in raising heirloom pork, we greatly recommend his website.
We have also learned so much from Joel Salatin! We are so thankful for his willingness to share with other farmers. His DVD on woodland pork is fabulous!
Look for our milk fed, heirloom pork at the Liberty Lake Farmers Market or you can buy directly from us. We sell our pork by the whole, half, or in individual cuts. Price is $2.75/lb hanging weight plus butcher fees for whole and halves. To reserve a whole pig, a deposit of $150 is required. The deposit for a half pig is $75.00. It takes 8-9 months for our pigs to reach butcher weight, so plan on receiving your pig about 7 months after you send your deposit. Our pigs sell out fast, so don’t delay…
Please Tell Me More About Your Great Pork!