Daily Herald column here:
A growing number of small ranchers out there are raising animals with organically grown and natural feed and treating them humanely. No hefty sows impregnated to create super lean offspring; just litters created the old-fashioned way. Now I don’t have studies to back this up, by my gut tells me this naturally bred meat tastes better and is healthier for us.
While doing some research, I came across Caw Caw Creek Farm (cawcawcreek.com) in Columbia, S.C. owned by the DeFelice family. About their farm and pigs they write: “Our heirloom pork is pasture-raised – humanely treated pigs are allowed to roam freely and do the things pigs like to do!” That’s refreshing.
Their mission: “to provide you the most delicious pork you have ever tasted and to conserve heirloom pigs in an authentic sustainable environment.” Essentially, slow natural food in a fast-food world.
It was heartening to learn that these folks are not alone. Hickory Nut Gap Farm (hickorynutgapfarm.com) in Fairview, N.C. (not far from Asheville) echoes the DeFelices’ mission. Owners Jamie and Amy Ager write: “At Hickory Nut Gap Farm, you will find animals raised in their natural outdoor environment. Pigs in the woods, cows on pasture eating grass and clover, multiple species grazing together, drinking clean spring water and living the good life.”