GUS'S FARM

Pastured Pork is in stark contrast to the pork you normally find at the grocery store that were raised in Confined Animal Feeding Operations (CAFO). The thicker, juicier, more dense cuts have a deep, rich, more “porky” taste that will leave you feeling more full. CAFO pork is the bland, white, water saturated sliver of meat that’s rarely requested for dinner.
Pastured Pork is a healthier product in many ways including it’s high amount of vitamin-D that’s absorbed during the pigs long naps in the sun. Because our pasture and woodlots are a more natural and spacious setting for pigs, they don’t require the antibiotics to combat the stress and disease ridden CAFO settings. Choosing to consume pasture raised animals is choosing not to contribute to the growing concern of antibiotic-resistant pathogens.
Humane treatment of animals is of the upmost important to us. We use low stress loading techniques and gentle handling. We go as far as to employ our pigs to labor on our farm. We give them a pasture or woodlot to run, root, rototill and fertilize for about a week and then they move on to a new one. This gives us time to plant forage for them and the wildlife as well as time for the soil to heal and absorb their nutrients. They continue this rotation and won’t touch the same soil for almost 5 months. This actually improves the environment instead of degrading it.
Our Pastured Pork is also a truly local product. Every dollar stays between New Hampshire and Massachusetts. They are born in NH, grown in NH, eat feed grown in MA, butchered in MA, and sold here directly to customers such as your self. This keeps the money local and the "Food Mile" low.