Our Premium Pastured pork

We are very thankful for the nice weather we are still having this first week of November 2016!!! We are adding on to our breeding pigs fenced area, so we will have 8 separate rotational grazing areas; plus 4 large pens for farrowing, sorting, & selling. It is wonderful to have weather warm enough to take your jacket off while working!

I love looking out the kitchen window and seeing happy pigs with tails wagging, on fresh green pasture!!

We have already started a "waiting list" for next spring. We will not take deposits until piglets are 2-3 weeks old; but will go in the order of the list when we do. So, let us know if you want your name added.

We do NOT clip teeth or dock tails. We DO give one iron shot at 2-3 days old. I am still researching on the whole "castration" of males thing. After losing one little barrow to Tetanus 2 weeks after he was castrated; I am thinking there has to be a better way. Most other countries have banned the practice. I have read that if the males are butchered at 6 months or less; there is no "boar taint". Some say that boar taint is genetic and can be bred out of the line. Others say that if the boars are kept completely separate from the females for 30 days....there will be no boar taint. And that this even works on older boars headed for slaughter.
 This is something that we will have to personally test (eat) before we make final decisions which way to go. That will take a couple of years, and several pigs at different ages to learn what "our herd" does. In the meantime, our options are to continue castrating as humanely as possible; or sell in tact and let buyers take them to a vet, or do it themselves. As always, we want to do what is best for both our pigs AND our customers.

Only 17 days until Thanksgiving!! Enjoy your turkey (AND Ham, and stuffing with Sausage, and of course  Bacon has to be "in or on" something!! Don't forget to have everyone say at least one thing they are thankful for. (Hint: Do this well before the meal serving time. In large family gatherings, it takes too long to "get around the circle". The food is getting cold and everyone is rushing to get through, rather than truly reflecting on their thankfulness.) Be BLESSED!

Sincerely,
Ron and Brenda
417-217-6088

Our first batch of baby pigs!!!!

UNcommon Pork for an Exceptional eating experience!

These are exciting days here at Sei Bella Farm! We went several years without eating pork of any kind because I would not eat pork that we had not raised ourselves.During that time we were not in a location/position to raise our own; so we did without.

You see, in the Bible, pigs are called "unclean animals" because whatever they eat literally becomes a part of their meat within hours. In our opinion; of all the meat animals, pigs are the most important one to raise yourself (if you possibly can), so you "know" what it ate and how it lived. We have purchased and raised pigs in the past, both recent and distant. But now, NOW!, we are raising our chosen crossbreed for their many excellent qualities and are celebrating our first litters!!

We are selling these first litters for less than our cost, because we want people to try them; and most importantly, give us feedback on their experience with these particular pigs. Here are the breeds included and "why" we chose to include them.
Berkshire- These are the "Kobe Beef " of the pig world. They have a dark, juicy meat with a rich flavor.
Large Black- Note; NOT every "large black" pig is the "Large Black" breed. They are actually quite rare. They are known for superior milking and mothering ability (one of ours had 14, yes, FOURTEEN!!! and raised 13 of them) docile temperament, no sunburn problems, exceptional bacon and moist meat with old world flavor. (NOTE: Before anyone starts seeing dollar signs in their eyes; let me clue you in here. This sow eats 19 POUNDS of quality pig and sow meal every single day (for the last 8 weeks); 6 pounds for her own body maintenance and one pound for each piglet she is feeding. That doesn't even touch on the 6 months of feeding her out to breeding age, and 4 months to get the litter, PLUS growing out and maintaining a boar. Do the math. Even if we charged a pittance for our labor; these pigs should sell for $125 each. On this first batch only; we are not charging anything for our labor, and are taking a hit on some feed costs because we truly want your feedback.)
Duroc- Just a little of this in there to give that little extra "Oomph" for speed of growth; plus they are known for their lean, juicy meat.
There is also a "touch" of Red Wattle on the sows side back there somewhere because they have wattles. Some of our babies have them and some don't.

We are very anxious to get this batch grown out and see what they look like at "cutting time"; because they sure do look nice right now! We are selling barrows for $70 and gilts for $85. You are saving $40-55 each by being part of our "test group"!  :-)

Most of the pigs are all black, because black is a dominant color. There are a few red ones that I think come more from the Duroc, than the Red Wattle; simply because we have a known percentage of Duroc.

After September 9th: pig prices will go up $1 per day to help cover extra feed. Please Note: we do NOT haul in truck loads of rotten produce to feed our pigs. Yes, we have a scrap bucket on the kitchen counter from our meals/ vegetable trimmings, etc. that goes out daily. We are very choosy about what goes in it; nothing moldy, rotten, or very strong flavored [like raw onions] and NEVER any pork products. It is just wrong to feed an animal its own kind.

So now you know a little more about what we are raising, and WHY we are raising it that way. We would be honored to be "your" pork farmer. Please give us a call and make arrangements to come choose your pigs today!!

Sincerely,
Ron and Brenda
417-217-6088