Holy Cows?
Not exactly, but these farms raise meat with respect
Northern Indiana Farm
Greener Pastures in Walkerton raises pigs thoughtfully
Matthew Borton’s grandfather worked a dairy farm.
His cousins worked dairy farms.
So it only stands to reason that when Matthew went into farming, he chose … pigs.
“We did the research,” Matthew says. “You can grow pigs on pasture.” (Like dairy cows.)
Hence one inspiration for the name of Matthew and wife Lauren’s Koontz Lake farm: Greener Pastures.
Matthew, 34, has worked with pigs since he was in 4-H, where he was a 10-year member.
He’d been thinking of raising pigs on pasture while deployed to Iraq with the U.S. Army. Upon returning home to Walkerton, IN—where he and Lauren live with their two young children, Gideon, four, and Gaius, two—he bought five acres and set to getting the right stock for his farm.
The goal, he says, was to “provide the best quality product that we can at a price that is affordable.”
He knew he wanted to grow pigs on pasture, and he wanted the farm to be non-GMO. That meant doing more research. The Bortons eventually settled on Berkshire pigs, which have more evenly distributed intramuscular fat (think marbling in beef ), which means the meat tastes good and stays juicy. They found someone selling Berkshires in Ohio and came back with four piglets. The farm has grown well beyond those first four piglets, with production doubling this year over 2018, and more piglets are on the way.
“Researchers have found the genes that correlate with meat quality aren’t necessarily the same that correlate with growth,” Matthew says. Berkshires don’t grow as big or as quickly as some conventionally raised pig breeds.
It’s a fine balance between quality and affordability. Exclusively raising pigs on pasture takes a long time, adding to costs for the farmer and the consumer. The Bortons supplement the pigs’ feed with a small amount of non-GMO grain. The farm is not certified organic because that involves a lengthy and expensive process. However, the Bortons follow organic practices to ensure healthy pastures and healthy pigs.
Part of that growth and success is, again, a result of research and thoughtfulness. The Bortons stagger the breeding of their pigs so that, at any given time, pigs of any size can be had by a customer. And the processor they work with allows them to sell by the cut—chops, roasts, bacon, shoulders, sausage—through their website, at local farmers markets or through Michiana Market Wagon. They also sell bundles and half and whole hogs.
“We will sell a pig any way you want to buy it,” Lauren says.
The Bortons aren’t stopping there. Plans include expanding the farm and adding lamb and eventually beef. The ultimate goal is a brick-and-mortar store that sells fresh—not frozen—meat directly to customers.
“I like to think I always strive for improvement,” Matthew says. “If I’m going to be selling a product, no matter what it is, I always want it to be the best.”
Greener Pastures Non-GMO Pork
Find Greener Pastures pork at:
- Plymouth Farmers Market during the market season
- michiana.marketwagon.com
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