Pastured Pigs

How We Care for Them

Pasture and Woodland

Our pigs live on two acres of grass and woodland, which we manage using strictly natural practices. (Read more about that here.)

In addition to their own foraging, we also feed them vegetable scraps (salvaged produce from a local store, mostly organic) and clabber. That’s a kind of raw cultured milk, similar to crème fraîche.

When one of our sows is going to give birth, we move her to a stall in the barn where she and the babies can lie around in deep straw until the pinkies are ready to meet the world.

Our Piglets, housed in Deep Straw with Mom

Meet Our Pigs


Originally bred the midlands of the UK – the town of Tamworth, to be exact – the ancestors of today’s Tamworth pigs descend from the Old English forest pig; that is, from Europe’s native wild boars. That’s why they’re long-snouted and fairly lean (unlike most conventional swine, which have the short snout and fat profile of their Asian forbears). Modern Tamworths take after their indigenous European ancestors.

Pastured pigs, Tamworths, at our farm near Beaverton

In fact, Tamworths are one of the oldest breeds of pigs around. As such, they’re not well suited to modern factory practices. Since factory constitutes most of the industry today, Tamworths are now listed by the Rare Breeds Survivial Trust as “at risk.”

When given a more down-to-earth lifestyle, though, they’re actually hardy, active and adaptable. They know what a forest is good for: digging, rooting and roaming. They’re efficient excavators on pasture reclamation projects. They make excellent mothers, and their piglets acclimate to human contact easily. As meat animals, Tamworths have lots of mass and little fat: quality pork; great bacon.

Like other heritage breeds, they just need a natural life in order to thrive.

Pastured Tamworth Pigs