FREQUENTLY ASKED QUESTIONS

What is the difference between large-scale pork production and pastured pork?

Large-scale pork production, often called conventional or industrial farming, typically involves raising pigs in confined indoor facilities with controlled environments. These operations prioritize efficiency and volume, often using genetically uniform animals, formulated feed, and antibiotics to promote rapid growth and prevent disease.

Pastured pork, on the other hand, comes from pigs raised outdoors on pasture, where they can roam, root, and forage naturally. These farms usually focus on animal welfare, sustainable practices, and flavor quality. Pigs may be supplemented with grain, but their diet also includes what they find in the pasture, leading to slower growth but often richer-tasting meat.

Eggshell color depends on the breed of the hen. For example, White Leghorns lay white eggs, while breeds like Rhode Island Reds or Ameraucanas lay blue or even greenish eggs. The color of the shell has no effect on taste or nutrition—those are influenced more by the hen’s diet, environment, and freshness of the egg.

So yes, eggs of different colors generally taste the same. However, eggs from pasture-raised hens often have a richer flavor and darker yolk due to a more varied diet.

Frozen pork can stay safe to eat indefinitely if kept at a consistent 0°F (-18°C), but for best quality, we recommend using it within 6 to 12 months.

No, we are not certified organic. However, we are committed to raising our animals responsibly and with care. We never use antibiotics unless absolutely necessary for the health and welfare of the animal—our animals always come first. If antibiotics are ever used, we strictly follow all required withdrawal periods before processing and will always inform our customers if any treatments were given.