WE ARE ON HIATUS TILL 2017. CHECK BACK IN WITH US THEN!
Nutrient Dense & Non-GMO
Low Carbon Footprint
Raised at a Family Farm
Edward Marshall has decided to become a dairy herdsman in addition to a master pork producer. In 2015 he took on apprenticing full-time to learn the dairy business and how to work with dairy animals. We will be back full-time on the farm in 2017. Check back with us then. In the meantime, if you have questions, write to us at firstname.lastname@example.org.
Did you know that pork, like wine, takes on the flavor of the features of the local environment?
That’s right, just like good wine, your pork should taste different season to season, producer to producer, conditions to conditions. Pork raised in one climate and when the pigs have access to local forage should taste different from hogs raised in a different climate.
The French call how soil and environment comes through in food “terroir” but we call it pork like it’s supposed to be or real good eatin’!
The taste of our pork, raised near the Yadkin Valley Wine Country of North Carolina, reflects our land; it is the fine wine of pork! Real food aficionados know what your grandmammy knew: food should taste like where it comes from!
Pockerchicory Farms works hard to make sure our pork blows you away with every bite, season to season, year after year, that it is something worthy of a fine restaurant and that is also makes the old country folks cry that they hadn’t eaten pork this good since they were little children.
To boot, our pork is permaculture principled, nutrient dense, non-GMO, low carbon footprint, pasture- and forest-raised, and land regenerative and restorative. Also, when you purchase with us, you are buying DIRECTLY from a family farm, not from a meat aggregator or a third party.
Part of our proceeds goes to support sustainable agriculture and living education through our community outreach arm, We Are All Farmers.
We use Management intensive Grazing (MiG) to rotationally graze our hogs through hardwood forests and real, green pastures (no “dirt lots” or “outside access” advertised as pasture here!), finishing them for two weeks with 6 to 12 hour rotations on pastures of ryegrass, clover, oats, and dwarf essex rape.
This kind of management rebuilds soil, mimics hog grazing in nature, and makes for Pockerchicory Farms hogs’ amazing flavor!
And, if that isn’t enough, Pockerchicory Farms was recently featured on the Weather Channel! Check out the awesome video!
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