Slow grown, chef-approved

Brian knows his pigs are unique. He raises heritage breeds like Berkshire, Tamworth and Duroc using his own boars and sows, so he has control over their entire lifecycle. This means he can ensure they are raised without the use of hormones and antibiotics, with constant access to mud, dirt, and lots of room to roam. He is proudly part of the “slow food” movement, never rushing his pigs to grow big. He feeds his hogs a combination of alfalfa, walnuts, hay for fibre, hops left over from a local brewery, and produce that would otherwise end up in the waste stream. Chefs think of his pigs like the Kobe Beef of the pork industry, and word of mouth has them beating a path to his door. His hogs are used by Canada Top Chef Matt Stowe, Forage’s Chris Whittaker, and Kissa Tanto’s Joel Watanabe.