Bacon is just bacon... how the pig was raised doesn’t really change that, right?
Let's talk about our pigs!
Pasture-raised pork begins with a different approach to raising pigs. Instead of spending their lives in a controlled indoor environment (most common commercial method), our pigs live outdoors year-round, with freedom to root, forage, explore and move through their natural environment. We believe these environmental opportunities matter because they allow pigs to behave like pigs, while receiving careful attention to shelter, water, nutrition, health and safety. Research has shown that outdoor systems can support natural behaviour and improve some measures of welfare.
We manage our pigs and pasture together. We move animals when needed, protect the land from excessive disturbance, and pay attention to soil, water, shade, and recovery.
Outdoor living can influence the character of pork, including its flavour, texture, colour and fat composition. Having said this, we do not believe 'pasture' is a magic label. Quality pork is still impacted breed, feed, stocking density, weather, handling and careful processing.
Our promise is more specific: we raise healthy pigs outdoors, manage the land responsibly, and give consumers a clear view of how their food was produced.
What the research says
Stress
Research comparing outdoor pigs raised on conventional floors has found lower aggression, fewer skin lesions, quicker settling during transport and lower levels of some physical stress indicators in outdoor pigs. We also keep our pigs with familiar companions. Research shows that mixing unfamiliar pigs before transport can increase aggression and injury, regardless of the production system.
Flavour
Outdoor production can influence pork flavour and consumer preference. However, flavour is personal. One study found that panelists preferred the flavour and colour of pork from outdoor-raised pigs, while other research found mixed results. Our pigs' outdoor life, breed, diet and slower growth contribute to pork with a rich, full flavour and satisfying texture.
The way people experience those qualities depends on their own food traditions, expectations and familiarity with different kinds of pork. Someone accustomed to supermarket pork may notice our pork is richer, firmer and more full-flavoured, while another may describe it differently. Research can only measure differences in flavour intensity, fat, tenderness and juiciness – consumers decide whether those differences are enjoyable. This is why we pay attention to not only the production practices and meat quality, but also to the experiences of the people who eat our pork.
Fat Composition
Outdoor production can change both the amount and type of fat in pork. Some studies show a more favourable fatty acid profile when regarding human health, while others show higher drip loss (hint: bacon drippings). Pasture pork can show significantly lower intramuscular fat (marbling), as well as saturated and omega-6 fatty acids. Fat in our pork mostly reflects the breed of our pigs, their outdoor activity, diet, time of year and their growth time. Keep an eye out for upcoming posts taking a deep dive at our pork's nutrient profile!
Omega Composition
Although pork is not as rich in omega-3 fatty acids as fish, a pig’s diet can still influence the fatty-acid profile of its meat, including the balance between omega-6 and omega-3 fats.
Because our pigs have access to pasture, a mixed source diet including foraged goods can contribute positively to their fatty-acid profile, including more plant-based omega-3 alpha-linolenic acid and, in some cases, a lower omega-6 to omega-3 ratio.
Colour
A difference in pork meat colour is an indication of muscle-composition variation. If you perceive our pork to be redder in colour, this is because some outdoor-raised pork may reflect differences in muscle development associated with greater activity.
Type I muscle fibres (also known as slow-twitch) are naturally redder than Type II (fast-twitch), which may partly explain the colour difference. Differences in this muscle composition can impact pork taste as well. All this indicates is that the pigs lived a happy, active life outdoors, behaving like.. well... pigs!
Texture
Fat and muscle development affect tenderness and juiciness. Some outdoor–living swine studies found improved juiciness or favourable meat quality, however results varied. Depending on the cut, the meat may be firmer, leaner, juicier and full of flavour. The cooking method matters. As pasture-raised pork may be firmer than conventional, indoor-raised pork, playing around with cuts and slower-cooking or brining may be in order!
What does this mean for your morning bacon ration?
The clearest benefit of our pasture-raised pork is the care behind it. The flavour may be experienced differently by each consumer, but the way our pigs live is something we can explain, stand behind and be confident in. If anything, for us, our pork tastes better because we know our pigs lived a great life!
Read directly from the source
Barton Gade, P. (2008). Effect of rearing system and mixing at loading on transport and lairage behaviour and meat quality: Comparison of outdoor and conventionally raised pigs. Animal, 2(6), 902–911. https://doi.org/10.1017/S1751731108002000
Dostálová, A., Svitáková, A., Bureš, D., Vališ, L., & Volek, Z. (2020). Effect of an outdoor access system on the growth performance, carcass characteristics, and Longissimus lumborum muscle meat quality of the Prestice Black-Pied pig breed. Animals, 10(8), 1244. https://doi.org/10.3390/ani10081244
Foury, A., Lebret, B., Chevillon, P., Vautier, A., Terlouw, C., & Mormède, P. (2011). Alternative rearing systems in pigs: Consequences on stress indicators at slaughter and meat quality. Animal, 5(8), 1191–1198. https://doi.org/10.1017/S1751731111000784
Gentry, J. G., McGlone, J. J., Miller, M. F., & Blanton, J. R. (2004). Environmental effects on pig performance, meat quality, and muscle characteristics. Journal of Animal Science, 82(1), 209–217. https://doi.org/10.2527/2004.821209x
Lebret, B. (2008). Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Animal, 2(11), 1548–1558. https://doi.org/10.1017/S1751731108002796
Millán Campos, Á., & Retamosa, M. (2025). Consumer assessment of pork loin quality: How important are sensory attributes, pig breed, and familiarity? Foods, 14(15), 2587. https://doi.org/10.3390/foods14152587
Yonezawa, T., Takahashi, A., Imai, S., Okitsu, A., Komiyama, S., Irimajiri, M., Matsuura, A., Yamazaki, A., & Hodate, K. (2012). Effects of outdoor housing of piglets on behavior, stress reaction and meat characteristics. Asian-Australasian Journal of Animal Sciences, 25(6), 886–894. https://doi.org/10.5713/ajas.2011.11380