Our farm sits off the coast of Lake Champlain, Vermont. Our pastures host and nourish pigs, sheep, chickens and ducks.
The farm is more than just our pigs. The key to achieving harmony and be a good steward of the land is having diversity in your livestock, in the plant that populates your fields, and the people who make it all possible.
Our grazing season starts in the spring when the grass reaches 1 foot. Pigs love eating grass, because it's tasty (each pig has a grass favorite!) but also because it helps them to digest their grain mix, exactly like us, when we eat a salad after a good dish of pasta! Grazing pigs is more challenging than grazing other animals because if they run out of grass they start digging, in search of roots to eat. Our role, as farmers, is to make sure that pigs have always enough grass to munch on and so we move them to a new paddock every week or so. This system allows our soil to rest and gives it time to regenerate new grass that will be grazed by our sheep when is at the right stage.
Behind them, the sheep and the pigs have left all the precious manure, so this is the time for the chickens to come and spread the manure, something they do naturally when they search for larva and other treats hiding inside the manure. At this point, the farmers come with seeds of different varieties of legumes and grasses to increase our biodiversity. The manure feeds the new seeds and the older grasses that grow tall again, so it is time for the sheep ... and it all starts again. At the farm... everyone has a job, and everyone's job has the final goal to grow healthy, diverse grass that sustains us all.
In you are interested to know more about our small Italian farm in Vermont, go to www.agricolavermont.com
While most of our products are made with pork coming from our farm we have also started a coalition of Vermont farms that pasture their pigs and share values and principles. The farms we work with follow a specific protocol to protect animal welfare, soil health, quality meat, and fairness for the farmworkers. We trace the meat in our product so that the logo of the farm where the meat comes from is always displayed on the label.