We raise two cycles of pigs each year, slaughtering in March and October. In the past years we have raised Tamworths, Herefords, and Berkshires in addition to the Duroc/Yorkshire cross we are currently raising. The pigs live on pasture and are fed with locally grown organic grains and an every-day diet of organic milk products from a local dairy. The milk-fed Duroc/Yorkshire cross produces marvelous bacon, as well as extraordinary chops and fresh hams. We also cure a small number of our own prosciutto-style hams which are aged for 12 – 14 months.