Our mission is to provide you the most delicious pork you have ever tasted! And do it in a way that's good for you and good for the pigs. We actually do what you think we should be doing -- pigs are raised in what farm owner, Emile DeFelice, calls a 'managed wild setting.' No building whatsoever. Just the sky, old oak trees and healthy soil!
Heirloom pastured pork is what everybody used to do - but few do it correctly even now because it is totally inefficient in terms of the typical calculations of land use/labor/speed of growth. The few pigs that we finish each year use land that would produce millions of pigs in more compromising settings. Our old fashioned breeds grow slower than their hybrid industrial counterparts; working out in the woods with a bunch of pigs just doesn't go very quickly. Thank goodness - its a beautiful job to have!
Our primary customers are families across the country, and we are honored to have worked with some of the finest chefs in the world: Daniel Boulud, Michel Richard, Fabio Trabocchi, Thomas Keller, Sean Brock, Mike Lata, Andrea Reusing, Frank Stitt, Michelle Bernstein, Linton Hopkins, Scott Peacock, and many more. We take ourselves lightly, prattling on about how right and righteous this all is doesn't suit our style. The Caw Caw Creek Guarantee: Dolphin-Free!
And, here is the list of stuff my webmaster told me to type into the page in order for you to find us..."organic, free-range, meat, pastured, grazing, all natural, hormone-free, humane, heirloom pork, gourmet and artisan." Home page photos courtesy of Jimmy Sobeck of Eat It, Atlanta. "Thanks Jimmy!"