Though the United States is the world's second-largest pork producer, certified organic pig production makes up a relatively small part of U.S. agriculture, according to the USDA. But at Natural Ways Homestead in Chickamauga, it makes up 100 percent of pork production.
Farm manager Zach English firmly believes the flavor of organically raised pork far surpasses that of conventionally raised pork, but he also believes there's more than meets the taste buds.
"A big thing for me is trying to connect people with food," English said. "We want people to experience and understand what it means. It's not just what's packed in grocery stores. It's the farmer who raised it and put love and time and energy into it and something he cares about, not just a means to make money."
That mentality is applied to all the farming done at Natural Ways Homestead, which takes a basic, hands-on approach. The goal is to mimic nature as closely as possible in order to provide customers with meats and vegetables of the highest quality, English said.
When it comes to the farm's hogs, that means feeding them a non-genetically modified food diet and giving them a lifetime of access to nature and fresh air.
For the USDA to certify hog production as organic there are detailed requirements, such as the amount of space the pigs have, as access to direct sunlight and exercise are required, down to the type of bedding the pigs are given.
"We have moved them around our farm sometimes twice a week so they would get more greens in addition to the feed," English said of the eight pigs nearly ready for slaughter. "We try to give them the best life possible."
While the practices required for organic pork production are costlier than those of normal pork production, the price is more than justified, English believes, and it pays dividends not just for the buyer, but the community as well.
"Any time you're supporting the local business or farm, it's just going to put more money into your community," he said. "If you're spending money on me, I'm spending more money at the local hardware store or the local farm and garden store."
NWH is currently taking deposits on its eight hogs, which will be sold as a whole (approximately 150 pounds). The hogs will cost $4.50 per pound, plus the cost of butchering ($0.55 per pound) plus a $35 kill fee, totaling around $792 per hog, or about $5.30 per pound. For customers not interested in purchasing a whole hog, NWH encourages splitting the cost with a friend or family member.
In another effort to connect people with food, NWF began farm-to-table dinners by creating menus straight from the farm, which also includes vegetables and other livestock. For more information on hog pricing, farm-to-table events and other services at NWH, visit naturalwayshomestead.com.
Contact Sarah Turner at 423-757-6579.