What is Polyface Pigaerator Pork?

Few proteins are as versatile as pork.  From sausage to tenderloin, it’s the ultimate versatile option, whether you need something for highbrow dining or quick nutrition for kids on their way to school.

Before we dive into it, here's a fun fact: Polyface began raising pigs many years ago not primarily to eat them, but to turn compost, or aerate it.  

Hence coining the term "pigaerator".  

In addition, the Salatin family used them to turn earth to create "silvo-pastures" in the woods of Polyface Farm. (silvo-pasture is widely spaced trees with grass underneath). 

Using the pigs’ God-given attributes to replace human labor and machinery meant the pigs were not just bacon and pork chops, but co-laborers in our land healing ministry.

The unintended consequence was out-of-this-world amazing pork. 

We still work with our pigs in the same way we started, but have far more pasture area dedicated to them.

Here at Polyface, we buy piglets from nearby farmers who align with our standards - small farms, no hormones or vaccines, pastured sows. 

We bring them into our nurturing and safe open-sided barn to give them time to acclimate to new surroundings. While there, we give them our custom grain feed and plenty of deep bedding (compost) to dig, turn, snuggle, and hunt for goodies.

We also use this time to train them to the electric fencing that will help us guide them throughout the rest of their time with us. This fencing allows us to both serve and protect the pigs and the land by creating paddocks through which we can move the pigs to create the pattern of disturbance and rest that the earth needs to thrive.

We keep our pigs in groups of 35-50 and move them every 5-12 days in roughly half acre paddocks.

In the fall, we augment these pastures with a few weeks in more densely wooded areas to harvest tons of acorns.

If you visit Polyface and see our happy pigs, you'll notice a lot of variation in how they're colored. That's because we’re not breed specific, but rather phenotype specific.  

We want 1950's style genetics that facilitate mobility; body types are shaped more like a torpedo rather than the square Schwarzenegger-shaped box (the look of the hogs you’ll see at a 4-H or FFA market animal show).  

Rather than processing our pigs at the industry-standard 250 pounds, we take them on up to 300 pounds because the larger hogs metabolize forage better.

Our pork has a decidedly rose-colored hue which indicates the iron, carotenes, and phytochemicals coming from green pasture plants.  

Because they get a lot of exercise, the meat is more moist.  

Because they are never stressed, it cooks about 20 percent faster than industrially-raised confinement pork.  

Because pigs are omnivores, we offer them a grain ration to help supplement the forage (grass, bugs, nuts, grubs, etc.) that they're getting. That grain ration is nonGMO and sourced from a local mill where they test each batch of grain for chemical residues. (No Glyphosate here!)

Our custom blend of grains comprises whole roasted soybeans, corn, and oats, providing essential nutrients while excluding animal by-products, fillers, hormones, or antibiotics.

We tailor the feed ratios and amounts to match the specific protein requirements of different animals, including pigs, turkeys, laying hens, broiler chickens, chicks, poults, and ducks. This personalized approach ensures optimal health and growth for each species under our care.

It's essential to note our use of whole roasted soybeans, distinct from traditional soy products. This is not soy. We don’t use soy.  We use whole-roasted soybeans.  The difference is equivalent to high fructose corn syrup versus corn on the cob.

If you think pigs are dirty and smell bad, we encourage you to come to the farm and experience our pigs, whether they’re turning compost in the barn or out in silvopastures.  You’ll never think about pigs the same way again. 

I hope you'll try some Polyface pigaerator pork and let me know your favorite way to use it. 

Live well,

Hannah