Get a little bit of everything with this share, all heritage-bred and packed with flavor you can't find at the grocery store.
Enjoy delicious meat and seafood raised under the highest standards using no unnecessary antibiotics.
We believe animals should develop at their own pace — 100% free of artificial growth hormones — the way nature intended.
We personally know each producer we work with and ensure you get meals full of mouth-watering flavor.
Animal welfare is of utmost importance to us, and we only work with farms and producers that provide humane and clean living environments for their livestock. Better living conditions (more space to roam, access to clean water and shelter, etc.) mean animals are naturally healthier — so antibiotics simply aren't necessary. In the rare cases where an animal gets sick or requires medical attention, antibiotics are only used therapeutically — never to promote growth or to "proactively" prevent diseases.
We believe animals should develop at their own pace — 100% free of artificial growth hormones. In other markets, animals are not typically provided enough space to build up their muscle, so hormones are given to promote growth. In contrast, our farms take the extra time, care, and effort to allow their animals to grow the way nature intended, gaining weight naturally. This translates to not only the safety and health of the animals, but also the premium quality of our products.
We have strong relationships with each producer we work with and have done our homework to ensure they meet our high standards. We only supply meat and seafood that we'd put on our own tables — a product that's delicious and raised ethically, cleanly, and sustainably — always taste-tested by experts and better than anything you can find in your grocery store.
Jesie and Matthew Lawrence built their farm and family simultaneously. A desire to gain food transparency for their loved ones, and the community at large, inspired the couple to start Marble Creek Farmstead. An hour’s drive from Birmingham, the Sylacauga, Alabama farmstead, has a full range of products. In addition to growing fruits and vegetables, the farmstead is also home to chickens, turkeys, ducks, pigs, goats, sheep, and grass-fed cattle.
The Lawrence’s focus on hogs rests primarily with Berkshire and Tamworth breeds. The Berkshire has been called the "Kobe of Pork," for its marbling, tenderness and rich flavor. The Tamworth is known as the "Bacon Pig" for the ability to grow mass without having too much fat. Marble Creek Farmstead is also home to Large Black and Red Wattle hog breeds. With room to roam in pastures of clover, rye, bluegrass, buttercups, and flowers, the hogs instinctually root around, eating grasses, dirt, and grubs. The pigs also have access to spent brewer’s grain, fermented grains of wheat, barley and sorghum from nearby brewers, as well as a supplemental non-GMO feed.
Robert and his wife Becky Byler of Triple B Heritage Farm always envisioned raising their family on a farm.
The idea for Autumn’s Harvest Farm was born in 2001 when Tim and Sarah Haws went on their first date.
“It was on our first or second date, and Sarah was telling me how she always wanted to hatch chickens,” Tim explains. “She told me how she used to take eggs out of her family’s refrigerator and put them in a drawer.”
What began as a way for Randy Riviere to pay for his son’s baseball habit and college tuition has become Wilderness Farms, an environmentally conscious farm raising purebred Berkshire hogs in the crisp mountain air of Enumclaw, Washington. Not only that, Randy’s pork is the favorite for Renee Erickson’s Seattle-based restaurants, Bar Melusine and Walrus and Carpenter.
“The meat to fat ratio is so beautiful on Randy’s pork. It tastes really clean,” says Bobby Palmquist, executive chef at the Walrus and Carpenter. “I would eat Randy’s pork raw in a heartbeat.”
Nestled just west of the Cascade Mountains in the cold Northwest, Randy and his family needed a tough breed that thrives on the mountain woodlands. Heritage breed Berkshire hogs are hardy in tough environments with good dispositions and high quality meat, so they began to raise a Berkshire herd.
Randy’s previous life as a wildlife biologist allowed him to raise hogs that maximize the environmental potential of the land while preserving the space for migratory wildlife. It’s a full family operation, with his son Zack doing the everyday feeding while working on his degree at the University of Washington. Randy’s wife, Dawn, also works on the farm, often managing the land while covered head to toe with mud.
Because Randy and his family believe in respecting their animals’ natural instincts and minimizing stress, the hogs themselves enjoy rooting through the land in social groups that often consist of their littermates.
In addition to grazing on Timothy, Orchard Grass, Red Clover, BF trefoil, vetch, and other grasses, these hogs enjoy a locally raised, hand-mixed barley grain year-round with absolutely no hormones or unnecessary antibiotics. Randy even mixes his feed by hand using a traditional recipe from the 1940s.