Not Your Average Pig- The Truth is in the Red Color

There is pork, and then there is pork raised the way a pig was made to live. At Stillwater Farm, our Iberico pigs spend their days outdoors—rooting beneath oak trees, grazing pastures, wallowing in well-water-cooled mud, and doing the ordinary work pigs have done on farms for generations. We don’t raise them in confinement or try to hurry them to the finish line. We give them room, good forage, clean water, and time. And time matters.

Our pigs are Iberico, the old Spanish breed famous for its deep red meat and remarkable intramuscular fat. We also raise what we believe is a new breed in the making—the Iberian Grazer. We have carefully crossed Iberico genetics with select heritage breeds, including Berkshire, Meishan, and Red Wattle. We are Happy pigs grazing makes for great pork looking for pigs especially suited to our East Texas land, adding traits that improve the animal and the pork while preserving what makes Iberico so extraordinary—rich flavor, tenderness, beautiful marbling and good-for-you fat.

We farm with the pig rather than simply putting pigs on pasture. We seed seasonal mixtures of grasses, legumes, small grains, peas, clovers, brassicas, and other forage so there is something worth grazing throughout the year. The pigs also forage among our oaks, hickories, and pecans, eating what the land provides in season.

We use no commercial fertilizer, herbicides, fungicides, or pesticides on our pastures. We are trying to build soil rather than merely grow a crop on top of it, and the pigs are part of that work. They graze, root, fertilize, disturb the soil a little, and move on. Around here, we call that farming with creation instead of trying to overpower it.

The result is pork that doesn’t look or taste like ordinary supermarket pork from pigs that never touch the dirt or feel the sun. Iberico meat is darker, richer, and deeply marbled. Put a good chop in a hot skillet and that marbling begins to melt into the meat. You don’t need to do much to it. Salt, heat, and a little patience will usually tell you everything you need to know.

Who Is a Stillwater Pork Bundle For?

A pork bundle is for folks who care about what they eat and where it came from. It might be a family wanting to fill the freezer, a couple who enjoys cooking, a serious backyard pitmaster, or somebody who simply likes knowing the farmer who raised their food.

There is something satisfying about opening the freezer and seeing food that came from a farm you know. You know how the animal lived. You know something about the land that fed it. And you know somebody took the time to raise it well.

We offer whole and half pig bundles, depending on your family’s needs and freezer space. All bundles include a selection of our premium pasture-raised Iberico pork cuts. Weights are good estimates and will vary somewhat with the individual animal and processing.

Whole Pig Bundle — For families who eat pork regularly, share with extended family, or simply want a well-stocked freezer.

Half Pig Bundle — A good choice for smaller households that want a generous variety of chops, roasts, sausage, bacon, and specialty cuts without committing to a whole pig.

Fill a cooler or two! And don’t forget the parts our grandparents knew better than to waste. If you would like the heart, liver, kidneys, bones, leaf fat, or other available cuts, ask us. Some make wonderful stocks and traditional dishes, while others can make excellent additions to pet food.

What Exactly Am I Getting?

Each bundle includes our premium cuts, custom-processed  to our specifications.

Whole Pig Bundle

Approximately 105–120 lbs. of pork

Your Price: $829 — Processing Included
Some specialty smoked products may be extra. Organs and 

additional bones are optional and are not included in the 

estimated bundle weight.