A piglet is weaned at about eight weeks of age, and is called a weaner. A young female pig is called a gilt, and castrated male pigs are called barrows. A mature female pig is a sow and her mate is a boar.


Pigs naturally “root” or forage for roots and nuts (such as acorns) beneath the forest floor of dried leaves and other decaying matter. Some traditional breeds of pigs have been raised by humans for so long that they have become known as orchard or windfall pigs, meaning that they have adapted to gleaning among fruit trees for fallen fruit. The Gloucester Old Spot pigs from Ayrshire Farm are a type of traditional, lop-eared orchard pig. A Full-grown sow will weigh 650 pounds and her mate can be more than 800 pounds!



Moder
n (facto
ry-farmed, hybridized) pork is about 50% leaner than traditionally raised, traditional breed pork.  Therefore, pork from the supermarket will cook faster and dry out when overcooked.  Pasture-raised pork from Home Farm can be cooked longer and to a greater degree of doneness and still be moist and flavorful, owing to the natural fat content of the meat.

Rare-Breed, humanely raised pork is a far more flavorful product than intensively reared (factory- farmed) hybridized pork. Heritage breed, top- quality meat can come only from pasture- raised animals who receive a wholesome, balanced diet and get plenty of exercise through foraging, their natural activity.