A pig’s diet and lifestyle have a direct impact on the muscle development, fat composition and flavour of the meat. Our pastured pigs eat a naturally diverse diet and get plenty of outdoor exercise. This produces meat with a firm texture and rich, complex flavour. The taste is slightly sweet, with good marbling and a nice fat cap. In contrast, CAFO (concentrated animal feeding operation) pigs are confined indoors, with little room to move, and fed a diet of corn, soy, or other processed grains. The result is a squishy, soft-textured meat with very little flavour. That’s one reason there are so many seasoning options for pork chops. Commercial pork is also extremely light in colour, which gave rise to the camouflage marketing term ‘the other white meat’. Our pastured pork chops have a deep red colour throughout, as nature intended, and the only seasoning they’ll ever need is a little salt and pepper.