Most pigs today are raised entirely indoors on a diet of corn and soybeans. However, pigs raised outdoors on pasture and in wooded areas enjoy a more diverse diet that includes plants, insects, and nuts, along with silage and grain. They get exposure to sunshine and have the freedom to forage, run, jump, and root in the soil. This natural lifestyle results in healthier animals and more nutritious food for people.

Studies show that pork from pastured pigs that consume grass and forage has higher nutritional value than pork from conventionally-raised pigs.

Key Benefits of Pastured Pork:

• Better Fat Quality & Increase in Nutrients:

• Heart-Healthy Fats: Pastured pork contains less saturated fat and more heart-healthy polyunsaturated fats. Replacing saturated fats with polyunsaturated fats is associated with reduced blood levels of total and LDL cholesterol, reducing the risk of cardiovascular disease, including heart attacks, strokes, and related deaths.

• Omega-6 to Omega-3 Ratio: Pastured pork has a lower ratio of omega-6 to omega-3 polyunsaturated fats. Omega-6 fats are generally more inflammatory than omega-3 fats. Research suggests that a lower omega-6 to omega-3 ratio is desirable and may improve cognitive function and reduce the risk of many chronic diseases, such as cardiovascular disease and cancer.

• Vitamin D & Vitamin E: Pastured pork has higher levels of vitamins D and E. Vitamin D helps protect against osteoporosis and heart disease, while Vitamin E is an antioxidant that protects cells from free radicals.

Compared to conventionally-raised pork, pastured raised has up to:

• 2.4x more omega -3 fats

• 60% lower omega-6:omega-3 ratio 

• 1.3x Higher polyunsaturated:saturated fats

• 2.8x more vitamin D

• 2x more vitamin E