Our Methods: Beyond Sustainable
Hog heaven: Raising top-quality pork
Revival Farms’ operation isn’t all that different from what small-scale pork production looked like a century ago. Our pigs live their lives out of doors, in pasture paddocks sectioned off by portable fencing. This setup enables us to rotate the porkers easily, providing fresh pasture for them every few weeks.
Since our pigs are prized for their fat, we take exceptional care not only with the quality of their flesh, but with their fat as well. To this end, our pigs will feed on pasture for nine to twelve months – far longer than the typical five to six months of everyday pork. When left to their own devices, pigs are naturally efficient foragers; in addition to whatever food they are able to scrounge in the pasture, we offer the herd as much hormone/antibiotic-free, non-GMO grain as they desire. During this time on pasture, our pigs are fed combinations of different grains and minerals to help ensure healthy development, as well as a variety of windfall fruits and vegetables from the farm’s surrounding trees and fields.
Sixty to seventy days before our pigs are harvested, they are moved to a special paddock for finishing. During the finishing stage, they enjoy a rich diet of barley, wheat, and alfalfa hay, similar to a typical European pig’s diet, but rarely chosen stateside because of the extra cost.
In addition to the health benefits for both the pigs and the humans who eat them (see sidebar), this unique diet has other beneficial side effects. A dry-cured ham made from a pig finished on typical corn and soy can’t age properly without turning rancid. But Revival Farms’ pigs enjoy a special diet that helps the meat develop the characteristics associated with first-class charcuterie: Creamy mild fat and rich flavorful flesh.
”One Bad Day”: Humane slaughter
And here we come to the part of the process that most of carnivores would prefer to ignore. At Revival Meats, we feel it is our responsibility to go above and beyond to make sure our animals’ end is as honorable as possible.
Although we would prefer to slaughter on the farm to minimize the pigs’ emotional distress, currently the USDA prohibits on-farm processing. In the meantime, wework with a very small state-certified facility located within a half hour of our farm. This facility typically processes less that two-dozen animals per week, and provides humane slaughtering services under the umbrella of the state-certified guidelines, according to our wishes and under our supervision.
Handled with care: Butchering and beyond
Once they are processed, our pigs age for a minimum of 5 days before being delivered to restaurants, or before they are further processed into retail cuts for individual customers.
Revival Meats recommends removing cuts from their vacuum-sealed bags before thawing uncovered in the refrigerator over a 24-hour period.
Sustainability: More than just a word
Many hog farmers face a difficult challenge trying to be completely 100% sustainable. At Revival Farms, we are constantly looking for innovative ways to be good stewards to our land. The healthier our grass is, the healthier our pigs are—it’s “green”, but it also just makes good economic sense.
Rotating our pigs between paddocks is not an easy job, but we feel that it is worth it. Moving our herd frequently allows the land and grass to heal. Likewise, instead of seeing hog manure as a problem, we capture this nitrogen-rich byproduct by adding carbon-rich hay or wood chips from local trees. Over time, this nitrogen/carbon mixture breaks down into compost, which ultimately makes for an extremely rich and healthy topsoil, aiding the pasture’s regrowth. Everything works in a symbiotic relationship.
