About the breeds

Threatened Heritage Breeds

We raise Tamworths and Mangalitsa. Two incredible breeds with an important history.

Heritage breed pigs are unsuited to modern commercial industrial factory methods of rearing and raising animals. Heritage breeds grow slower, their genetics have not been selected for feed conversion (specifically conversion of soy and corn), and they take many more months and much more food, to reach the same size as a commercial factory pig. 

The factory pig has been genetically selected and cross-bred to grow fast, convert feed at the highest rate; (and to conform to our misguided ideas about the unhealthiness of eating fat), to have minimum fat. That factory pig has also had behaviors selected to allow him to survive in a multi story factory with thousands of other pigs, never seeing the light of day; and he conversely has lost the instincts needed to successfully live in nature.

The cost for land to raise the heritage animals local to your dining room table is far higher than the cost of land in a far away desolate place, and these animals need plenty of land to live healthy, happy, free, and natural. They grow slowly, so they will be on that land even longer. They need to eat what their species was evolved to eat in nature. (You aren’t what you eat; you are what your food eats.) Healthy, nutrient dense, meat with proper healthy fat profiles needs to come from animals that eat natural nutrient dense forage over an extended period of time, giving them the ability to grow stress free and at the correct rates. 

The vast majority of “pasture pork”, is NOT a heritage breed, its just the modern factory cross-breed raised outdoors, most “organic” fed pork, is still fed corn and soy based feeds, NOT what a pig would eat in nature. At best these pigs might have a better life, but there will be almost no difference in taste, texture, or nutrition than buying cheap pork from a big-box store. Even the very expensive pork from more boutique grocers’ will rarely be either a heritage breed or fed naturally. The only way to achieve the taste, texture, and nutrition you desire; combined with humane, ethical and natural raising, all wrapped up with old-world tradition and the saving of heritage breeds; is to develop a relationship with a small, dedicated local farmer who has these commitments and values.

Saving these breeds and eating healthy, sustainable, and local is completely different experience than going to the local big-box grocer for industrially raised meat.

Pork from Freyr is for those who desire a more authentic culinary experience.

Pasture Raised

Your pig live outside! It sees the sun and experiences the rain and snow! It roots as is proper. Our piglets naturally wean and live with their litter mates and the other litters their whole lives. Pigs are very social and they need to be with their friends to be happy. s

Traditional Feeds

Freyr pigs eat traditional and natural feeds. We have made connections with Apple Cider makers, Craft beer brewers, local wine makers, and produce distributors to feed our pigs real food. 

Throughout history none of this was called "waste" it has always been proper pig feed. Additionally our pigs are outdoors with access to rooting as is their nature

Additionally our pigs eat feed milled locally from locally sourced ingredients

On Farm Harvest

Our pigs never have a bad day. Even on harvest day they are with their friends on pasture enjoying life. They do not experience the stress of transport, a foreign environment , and separation from their buddies. 

We harvest our pigs with great care, making it the most ethical we can. Painless and immediate. 

Your pigs will be scalded and scraped. Meaning it is skin on. This saves all the delicious and nutritious fat and the skin.

This is rarely done in America anymore. It is a very time consuming process and hard work. Four to eight pigs could be slaughtered conventionally in the time it takes to slaughter one pig correctly 

All of the pig that is usable and edible is saved. Nothing goes to waste

A proper honoring of these noble animals

Traditional Butchering

Like the old days you will know your butcher. He will call you and discuss your family size (to know package sizes to wrap your cuts) and discuss your preferences for cuts and cures. 

Many customers new to buying whole animals are intimidated by this. There is no reason to be! One of the most common comments we get is "that was easy". 

You will choose how much sausage you want and decide between cuts as you cant have everything ! The butcher will walk you through the whole process in just a few minutes. 

The butcher process only takes a day but the curing can take over a month depending on what you want done. Your pork will be delivered to you approximately 4-6 weeks after harvest.

The Future !

As we grow we will be adding other gourmet european offerings: Lamb and Mutton, Beef and ethically raised Veal, Duck, Rabbit, Chicken, and Goose. With your support we will grow into the premier local source of correctly raised gourmet meat

So watch for Crevecoeur Chicken, Blue Beveren rabbit, Toulouse Goose, Highland Beef, and so much more !

Pigs living the way they deserve