Raising pigs on pasture makes happy hogs, and happy hogs make tasty tender pork!
We raise our hogs in woodland pastures where they can forage for roots, nuts and insects offsetting the cost of feed and providing the pigs with a natural, healthy diet.

This natural life style helps create a richly flavored red pork that is almost closer to beef than conventional grocery store pork.  The other red meat as we call it is extremely lean and tender because we take great pains to ensure our hogs lead a clean stress free life.  A stressed animal holds tension in its muscles creating tough poor quality meat.

We sell live hogs in all sizes from four weeks old to one year.  We charge roughly $100.00 per month of life, add $150.00 to final price for breeder quality or $3.50 per pound of hanging weight.

Meat can be purchased in three ways, whole, half or quarter at a price of $3.50 per pound of hanging weight. We do not sell individual pieces because the popular cuts only account for a small percentage of the whole animal.  We believe in using every part of any animal we slaughter to best honor its life.
Pastured Pork!
Red Wattle Hogs
The early history of the Red Wattle pig breed is not well documented, but according to Bud Nichol of Diamond N Ranch in Missouri, the Red Wattle came from an island off the coast of Australia.  A wealthy land owner from Texas who was an avid game hunter learned during a visit to Australia in the late 1800s of a great animal that only existed on the island of Esprit Santo.  Upon visiting the island he encountered a very large animal almost as large as a Rhinoceros, instead of having the characteristic horn, it had large wattles hanging from each side of the neck below the chin.  He captured a young male and 2 females and brought them back to Texas.

Sadly, they were not appreciated in America because there meat was so lean.  They did not produce the large quantities of lard which were in high demand at the time.  The Red Wattle was lost until the early 1970s when Mr. H C Wengler reported discovering large red wattled hogs in a wooded area of East Texas and began breeding his own strain of Red Wattles.  Today the Red Wattle is still listed as critically endangered by the ALBC.