With the summer grilling season upon us it's a great time to prepare with excellent pasture raised pork.

During this limited-time sales event you can take advantage of the best pork prices of the year and help us free up freezer space for this year's upcoming chicken harvest.

It's a win for both of us! :)

There's something for everyone in this savings event!

✓ Various bundle sizes so you can optimize savings to match your cut preferences and freezer space. 

✓ Exclusive Limited-Edition Griller's Bundle – Only Available in the Sale!

✓ Deeper-than-usual Savings on all available Bundles.

✓ Increased Savings on Multiple Packs of Select Cuts

Truly Pastured Pork, an Anomoly -

Most meat, especially chicken and beef, have industry mockups, or an inauthentic copy of the real deal. Big Meat takes a sought-after label (like pasture raised or grassfed) in an attempt to monopolize on an authentic small-producer item that's growing in market demand. Usually, it involves minimal modifications to conventional factory production conditions with an organic, grassfed, or cage-free label slapped on as a selling point. But pork has very little of that.

Yes, there is organic pork available, but an insignificant amount compared to, let's say, "pasture raised" eggs or "grassfed" beef.

I don't know the why exactly this is, but I have thoughts. One, raising pigs outdoors--even with so-called "outdoor access", is a stretch for many hog producers. The industry standard is a football-field sized building, pigs indoors on concrete with wire partitions separating groups. All feed and water is automated, sick care is extremely important and ongoing, and biosecurity (germ introduction from the outside) is a constant threat. To let go of that management mentality is extremely hard when you've been in it for a while, not to mention goes against everything the industry stands for.

But hogs are smart and social animals. They interact well with people, and very well with each other when raised outdoors (factory hog producers have a constant battle with tail biting, which is undoubtedly caused by the setting in which they're kept). They thrive in a natural outdoor environment and are quite hardy (especially heritage breeds that haven't been generationally selected only for the indoor factory environment). After raising pigs outdoors for over a decade and seeing how healthy and happy they are in a natural environment, it seems criminal to lock them indoors on concrete and steel in conditions that stink to high heavens and that require antibiotics in order to stay "healthy" and productive.

And the meat!!  Pork from pastured or woodlot raised pigs is extraordinary, not to mention rare and hard to find. It's nothing like "the other white meat" promoted by the pork industry. In fact, it's not a white meat at all, but has a rosy pink hue and boasts a rich flavor that puts factory pork to shame. Think of bacon that not pumped with artificial preservatives but smoked in a real hickory wood smoker. Sausage containing only a few simple kitchen ingredients and that do not include unpronounceable flavor enhancers or fillers.

Here's your chance to stock up on truly pasture raised pork that's not laced with GMO feeds, endocrine disrupting soy, chemicals or antibiotics. It's pork you can really feel good about serving to your family and friends.

Our immediate family is intimately in raising our pastured pigs. While we purchase weaned pigs from local small farms who farrow them, our family is involved in moving, feeding and caring for them in the field.

The Pasture to Fork Pastured Pork Excellence Guarantee:

✓ Humanely Harvested by our small-family-non-USDA butcher partner

✓ Always raised on chemical-free pastures

✓ Regular moves to fresh pasture

✓ Small groups to mitigate stress

✓ Artificial Hormone-Free

✓ Citric Acid-Free

✓ Antibiotic-Free

✓ Chemical-Free

✓ mRNA-Free

✓ GMO-Free

✓ Soy-free

Pasture Raised vs. Confinement Raised -

At Pasture to Fork, we believe food animals will be healthier and happier and provide unparalleled food quality when permitted to follow the innate instincts of the species in a natural habitat. Therefore, we also believe the meat produced from an animal raised in its natural environs will contain more life and health than food coming from unnatural forms of production.

For example, there's a reason why confinement pork producers, factory chicken farmers, and feedlot beef operations rely heavily on subtherapeutic antibiotics. 

Truth be known, farmers do not use antibiotics only to treat a diseased animal (which is how most antibiotics human-use antibiotics are applied) but an overwhelming majority of antibiotics ysed in agriculture are used as growth promoters.   

For several decades now, many people have been concerned about the misuse of antibiotics in meat and dairy production, as well as the marked increase in antibiotic resistance. Antibiotic resistance has become one of the foremost challenges to human healthcare, and the abuse of antibiotics in animal agriculture is largely to blame.

The beauty of raising pork on pasture is that hogs are inherently healthy in their natural habitat, which eliminates the need of genetically modified concentrated feeds, antibiotics, or synthetic hormones. 

While the conventional pork industry promotes its product as “the other white meat”, we argue that pork is not intended to be a white meat, and that pale colored pork is the byproduct of the lack of exercise caused by confinement production. Hogs are naturally active creatures, and allowing uninhibited movement and exercise gives pork raised outdoors an attractive pink hue and a delightfully memorable flavor.

In addition to color, pork from outdoor hogs has a completely different texture than confinement pork, which also contributes to flavor and tenderness unparalleled in factory raised confinement pork. 

At Pasture to Fork, we not only eschew antibiotics, GMO feeds, soy, citric acid in processing, etc., we also aim to raise happy animals in a natural environment in order to have them be as healthy as possible. Not only because it's good for the animal, but we believe it's also good for the eater who consumes the meat or milk the animal produces

Worth Repeating -

“I would suggest that a culture that views its pigs as just mechanical objects to be reprogrammed and manipulated will view its citizens the same way, and ultimately God the same way.”― Joel Salatin