Clean, traditional, delicious!

Modern commercial hog operation.

Pasture Pork

SORRY COMPLETELY SOLD OUT FOR 2010

We are again pleased to offer premium pasture pork, raised for us by our friends the Slomps, who also farm near Rimbey. They are experienced producers of pasture pork and are using a heritage breed of hog as these are better adapted to pasture production than the modern hog-barn hybrids. The pasture hogs will be reared on milk as well as a diet of fresh grass supplemented by a small amount of grain. This pork tastes as pork used to � quite different from the bland commodity product that is reared in the stench of a modern confinement hog operation.

Like our cattle, these hogs are produced without the use of artificial growth promoters (hormones) or antibiotics. They are reared on land that has not been chemically fertilized or sprayed with herbicides or pesticides. Being outdoors with space to run around makes for happy, low stress hogs and it seems that genetically these Large Black hogs are less susceptible to stress anyway. Just like in the cattle world, it seems when you select for leanness it results in more nervous, easily stressed animals. Modern hybrid hogs have been selected for leanness for the last thirty years so it is no wonder they are always so highly stressed.

Here are some comments our customers had about our pasture-pork.

"It is so much tastier than any store bought pork we've ever had" - CB, Red Deer

"It's hard to believe the difference from the industrial variety. The aroma and the taste are clean, appetizing and immensely satisfying. The only drawback is that we're going through it a little faster than we planned!" - J & L

Pasture Pork Prices for 2010

Whole hog: $2.70 per pound based on hanging weight. (Typical weights; whole hog 190lbs hanging weight – 120lbs take home pork)

Half hog: $2.80 per pound based on hanging weight. (Typical weights; half hog 95lbs hanging weight – 60lbs take home pork)

Prices include:

* cutting to your specification

* wrapping

* freezing

* delivery to a central point in Calgary and Edmonton (or locally by arrangement) usually in October.

As well as ordering hams, roasts, pork chops, cutlets and bacon you can also have side ribs and organ meats (liver, kidneys, heart and tongue) at no extra cost. There is an additional charge for smoking and curing hams and bacon and also for sausage making.

For further information please contact us by email :
ieaitken@hotmail.com or telephone (403)-843-0094