When pigs are raised on pasture, with access to natural forage and plenty of sunshine, their meat and fat are richer in micronutrients, particularly fat-soluble vitamins E and D, as well as minerals like selenium. As monogastric animals, pigs make vitamin D in their skin and in their fat when they're exposed to sunlight, making pasture-raised pork particularly rich in vitamin D. Because they live in pasture, they have no need for steroids or antibiotics and because they live peaceful live expressing their nature, their cortisol levels are low to non-existent.
Most pigs in America are slaughtered at just six months old, raised on GMO grains and expired processed foods—packaging and all.
Not here.
At Ridgemeade, we raise our pigs the old-world way, letting them mature for 10 to 12 months while they forage wild nuts, roots, and tubers in real woodland. No drugs, no antibiotics, no chemicals—ever. Just natural living, ethical harvest, and handcrafted recipes for bacon, sausage, and more.
We couldn’t find clean, nutrient-dense pork like this for our family, so we started raising it ourselves. Now it’s yours too.
Taste real pork - shop now or book a farm tour.
