In intensive farming systems in the U.K., (one example of a world-wide epidemic), piglets are born to sows in farrowing crates, which are so small the sows can’t even turn around. Piglets compete with each other for the sows milk, so they have their teeth clipped to minimize damage to the sow. At three weeks old, (much too soon), they are transferred to pens where they are fattened up on cereals (not what pigs evolved to eat) and fed routine antibiotics. Bred to grow quickly and fed growth hormones, they are ready for slaughter in about half the normal time. And, by the way, in the U.K. (and likely many other places) the definition of “outdoor bred pork” means that pigs are born outdoors and raised indoors. (Think about that!) In an investigation carried out by organic certification body “Soil Association”, 63 per cent of pork samples tested in the U.K. had antibiotic-resistant E.Coli – which is the most common cause of urinary-tract infections, dangerous blood poisoning and can also cause meningitis. Yikes!

In contrast, you will not experience anywhere else in Ecuador the quality of GRAN ROCA‘s dry aged, tender, flavorful Artisan Pork butchered to North American standards. Our animals are young and well marbled. They eat whole foods like grass, sugar cane, bananas, yuca and NOT meat products or byproducts or any kind of commercial feed (like pretty much everybody else) which contain antibiotics, hormones and other chemicals. Like all of our animals, our pigs live in small groups, are well taken care of, and are able to see the natural daily cycles of day and night. It is a lot harder to do it this way, but you can taste the difference in every bite.

If you are interested in purchasing our Artisan Pork, see pricing and the cuts of pork available on the Order Form at the bottom of our Weekly Newsletter. If you do not currently receive it, and would like to be added to the list, click Newsletter