Breeding only low COI Pigs and P​igl​et​s

Pigs on pasture = better pork



Most pigs today are raised entirely indoors and are fed a diet exclusively 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 are 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