Pasture Raised, Rotationally Grazed
Our Wild Woodland pigs are raised outdoors on pasture and in the woods through following an intensive rotational grazing method. This means they get a new area of pasture and woods to explore every 5-7 days. Each area is approximately 2,000 square feet when the pigs are small and up to 10,000 sq feet for full grown hogs. The pigs are surrounded by electric fencing so we can control the area of land they disturb. The fences charge via solar energy and are manually moved, along with their food and water tanks every 5 to 7 days. This method is not only for the health of the pigs, it is also a regenerative model which improves the quality of our soils and the farms ecosystem as a whole. The pigs graze the grass, till and fertilise the soil, which facilitates a healthier, more robust pasture for upcoming seasons. We do not use any hormones or antibiotics, the pigs grow fast and get fat all on their own!
We choose to raise our hogs outdoors through the spring, summer and fall verses the winter for a number of reasons listed below.
- Vitamin D from the sun increases the nutritional value in the pork.
- They get more vitamins and minerals in summer forging on roots, grass, fruit and bugs, compared to a winter which would require total dependence on a grain mix.
- They aren’t burning as many calories trying to stay warm.
- They get plenty of exercise on the pasture, meaning the quality of their meat and fat is better (more about this- click link)
- Winter’s are cold in Northern Ontario, we don’t want to worry about them or their water freezing.
What Do The Pigs Eat?
Pigs are omnivores, just like humans. They eat a varied diet and get nutrients from insects, plants, fruit, grains and roots. Pigs are natural foragers, their instinct is to dig using their snout. Their snout is made up of bone, cartilage and muscle.
- Non-GMO feed (mixed grain)
The Pigs Graze on:
- Roots, bugs, acorns, grass, eggs
- Pesticide free, wild strawberries and raspberries (native to our pasture)
- Pesticide free, apples and plums (collected from our own Hog Wild orchards)
How Do I Know The Pigs Are Healthy?
The pigs are brought to a Licensed Abattoir and are inspected for good health before and after being put down. The meat receives a stamp of good health with an inspection legend by the licensed operator (aka butcher).
For more information on Ontario Meat Regulation: click link http://www.omafra.gov.on.ca/english/food/inspection/meatinsp/resp-under-meat.htm