Rooting for locavores

Heritage-breed pig fattens in a pasture at a farm in Snow Camp

"How did the little piggie get to market?
For pig No. 9251, one of seven piglets born last July on a 500-acre farm in Snow Camp, it came after 10 months spent running around pastures with dozens of other pigs, rooting for acorns in wooded groves and fattening up on feed.

When it was time to go to the meat-packing plant 32 miles away, this pig twice escaped the farmer's grasp. But not for long.

His pork chops and ham steaks were sold at the Carrboro Farmers' Market. His bellies and shoulders were made into bacon and confit and served at some of the Triangle's best restaurants.

Pig No. 9251 is just what people here increasingly seem to want: Animals raised in pastures and not on concrete, that traveled just a few miles to their table. They want to know how the farmer treated the animals…."

Click here to read the full article

Be sure to watch the Audio slide show: Ossabaw hogs, naturally raised, where Eliza Maclean talk about the history of ossabaw pigs and why so many individuals in our community are big supporters of Cane Creek Farm.