Our pasture-raised pigs live in groups of five with more than two acres per group to graze, sunbathe, root through the dirt, and wallow in their self-made mud holes. They eat milk, fruit, and what they find on pasture. We use no corn, soy, antibiotics, pesticides, herbicides, or hormones. The result is happy pigs and healthier, flavorful meat.
We feed our pigs in a way that reduces the amount of polyunsaturated fats (PUFA) in the meat. Unlike cows and other ruminant animals, pigs are what they eat. The fat composition of pork is completely in our control. Modern feedlots, and even many small farms, feed pigs corn and soy, which is high in PUFA.
The amount of PUFA in the American diet has skyrocketed in recent decades. The evidence that excess PUFA is a major contributor to modern diseases continues to accumulate. These oils accumulate in pork if you feed it to the animals, and they also accumulate in humans.
We tested our pork against grocery store pork.
GROCERY STORE PORK
- Polyunsaturated fat (PUFA): 23%
- Monounsaturated fat: 43%
- Saturated fat: 33%
FROG EYE VINEYARD PORK
- Polyunsaturated fat (PUFA): 5%
- Monounsaturated fat: 45%
- Saturated fat: 47%
Want to learn more about polyunsaturated fats? Check out Jeff Nobbs’ article, What’s Driving Chronic Disease?
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