Thank you to everyone in New Mexico who has supported our Community Supported Agriculture program and to those farmers who've purchased breeding stock and feeder piglets from us over the years. It's been a pleasure and a privilege working with you all, and we've made some wonderful, lifelong friends as a result. I've had experiences I never imagined, like shipping pigs on airplanes, for example! We're moving out of the hog business, at least for now, due to the drought and the high price of feed, and I need a little R&R. But I'll leave this blog in place, as a record of our journey with heritage hogs, some of the nicest creatures on the planet, and hope that it may inspire you to raise your own hogs or support a local farmer. Thanks again!
The pork is lean yet micro-marbled for a moist product on the grill or in the oven. The texture of the pork is extra tender due to the short muscle fibers which has earned it a place in some of the most exclusive restaurants in New York and Europe. The meat is slightly darker in color with an old world flavor. Large Black Hogs are also famous for their exceptional bacon.
I'm a lifelong horsewoman. Beekeeper. Poultry fancier. Planter of trees. Mom. Wife. Friend. And I'm also a hog farmer with an interest in preserving heritage hog breeds and providing superb heritage breeding stock as well as clean, healthy, humanely raised and natural grass-fed pork to folks. I've lived rural nearly all my life, and it's safe to say that you'd probably just have to put me down if I had to live in a large city, although I have once or twice. I'm a writer who revels in the independence and beauty of life in the mountains. Our small ranch is 30 miles outside of Santa Fe, New Mexico, near the Pecos wilderness.