Pasture Raised Pork

The pigs are nearing market weight and they are such funny, happy characters. The roam from field to field and from dirt bath to mud spa! When the temperatures soared over 105 degrees yesterday, they only wanted to lay in a cooling mud bath. Today the weather changed and they were ready to wander around in the pasture, eat to their hearts content, and play a few games of tag!

Preparations are Underway

We are getting ready for The Butcher Shop Grand Re Opening on April 30 and May 1. We will be setting up table with yummy pork samples and information about our wee little farm. If you are in the area, come on out to Eagle Point to see us. We will be taking orders for the ten Tamworth pigs we have out in the pasture right now. Mmmm-mmmm!The Butcher Shop asked local farmers that are supplying meat and produce to the store for a brief bio, or photo, or a combination of both so that customers know there are real people in the area growing real food. The picture above is our version of a photo-bio! Come on out and meet the farmers!

The Pigs are Coming!

A new batch of little Tamworth piglets are on their way to the farm and set to arrive in April. These little Irish heritage pigs have long snout and red hair. Hey, they sound Irish already! The barns are ready for the new visitors and the grass is growing greener by the day.

We prefer our piglets to stay with the sow until they are about 8 weeks old. This gives them a solid healthy start and we all know the piglets prefer their mamas! Once they arrive at the farm, the little weaner pigs will have full access to the green pastures, left over sunflower seeds from the summer, and black walnuts.


We are having some amazing Spring weather. The sun is shining and then it is raining, the fog is heavy and then the winds are blowing. All of this weather is the change of season, and all of the moisture is good for the pasture, the fruit trees and the water table.