It has been said—and we have come to believe it down to the roots—that there is no healing of the soil without the help of animals.  Finding other farmers who believe this and farms that practice standards similar to ours is an important partnership.  

So in the spring of 2026, we began with a modest congregation: two purebred Iberico sows from our chief partner—Glendower Farms in Florida and four Iberico crossbred sows.  Also, an Iberian Grazer boar, named Grady along with twenty-five piglets came to East Texas from Florida.   

From the Southeast Texas Thrive Farms, four Iberico-cross sows made their way to Stillwater Farm.  Also, a purebred Iberico, White Oaks Pasture bred boar came our way.    All of these partners believe that the Iberico brings with it an old-world grace—deep flavor, good fat, and a lineage shaped by time. The Iberian Grazer, a careful blending of Iberico, Mischan, Berkshire, and Red Wattle, offers something both sturdy and gentle—meat of honest taste, strength without strain, and a disposition suited to a peaceful farm.

At Stillwater Farm and Glendower Farms, these first litters will press their story into the sandy loam of East Texas and the Live Oak plantations of Northwest Florida, carrying forward a quiet wisdom shaped by Dr. Hines Boyd—that good breeding is less invention and more listening, a conversation between land and creature.  These pigs come to us by a long road—through Spanish and Portuguese stock, through the careful stewardship of places like Glendower Farms (Monticello, Florida), White Oak Pastures (Bluffton, Georgia), and Thrive Farms (Sealy, Texas) where the work has been to preserve rather than to rush.

By 2028, we trust the Stillwater herd will stand as its own testimony: Ibericos and Iberian Grazers alike, raised not in haste but in hope, with a breadth of sire lines enough to keep the story strong.  From that hope will come a hundred or so  piglets each year—some to carry the line forward, some to grace the table, some to be laid down in salt and time as country hams and a faithful few to become prosciutto.  We go for, not abundance for its own sake, but enough. Enough to feed, enough to share, enough to honor the life given and the good earth that holds us all.