the kunekune pig

 

Pigs on pasture = better pork 
Most pigs today are raised entirely indoors and are fed a diet of corn and soybeans. Pigs raised outdoors on pasture and in wooded areas are able to eat a diverse diet of plants, insects and nuts, in addition to being ​fed silage and grain. They ar​e exposed to sunshine and are able to forage, run, jump and root in the soil. This results in healthier animals … and more nutritious food for people as well. 

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

Less saturated fat, more heart-healthy polyunsaturated fats

► Replacing saturated fats with polyunsaturated fats is associated with reduced blood levels of total and LDL cholesterol. 
► Studies suggest that replacement reduces the risk of cardiovascular disease, including heart attacks, and related deaths

Lower ratio of omega-6 to omega-3 polyunsaturated fats.

► Omega-6 fats are considered more inflammatory than omega-3 fats. 
► Research suggests a lower ratio of omega-6 to omega-3 fats may improve cognitive function and reduce the risk of many chronic diseases, such as cardiovascular disease and cancer. 

Higher levels of protein and vitamin E 
 
► Protein is needed to build, maintain, and repair tissue. 
► Vitamin E is an antioxidant that protects cells from free radicals

By the numbers… 
Compared to conventionally-raised pork, pasture-raised pork has

2.4x more 
om​ega-3 fats

60% low​er omega-6: 
omega-3 ratio

1.3x higher polyunsaturated: saturated fats

8% higher
 protein

2x more 
vitamin E