The pastured pigs reach a robust market weight slowly and naturally as they feast on locally milled grains and scraps from nearby gourmet restaurants and boutique food producers. Briar Rose Creamery,
taylormade rbz, just up the road,
Callaway X, brings buckets of whey left over from making goat’s milk cheese. In late summer, the hogs snack on fresh peaches from neighboring Baird Family Orchards,
Scotty Cameron, plus apples and hazelnuts in the fall.