Your Maverick Farmers

Real pork. The way it used to taste. These aren’t the dry, pale chops you grew up overcooking. Our pork chops come from pigs raised on open pasture—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?Deep marbling. Rich color. A chop that stays juicy and actually tastes like pork.

Made the old way—before shortcuts existed. This is bacon the way it was made long before industrial curing methods took over. We use a simple wet cure with real, from-the-earth kosher sea salt—not modern synthetic curing salts.No nitrates. No nitrites. No sugar. No artificial preservatives. Just salt, time, and smoke. For thousands of years, salt-curing was how meat was preserved—drawing out moisture, concentrating flavor, and naturally transforming pork into something deeper, richer, and more stable. That’s the tradition we’re bringing back. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?A firmer, more traditional bacon with a deep, savory flavor—less sweet, more balanced, and true to what bacon is supposed to be. What Makes It Different Raised on pasture and in forested areas Salt-cured using traditional methods Real kosher sea salt—not synthetic curing salts No nitrates or nitrites added No sugar, no fillers, no MSG Naturally smoked for real flavor No water added. No “enhancements.” What to Expect This is not typical store-bought bacon. Less sweet More savory and balanced Slightly firmer texture Cooks up clean without excess water

Old-fashioned ham—made with salt, time, and smoke. This isn’t the typical sweet, water-injected ham. Our ham roasts are made using a traditional wet cure with real, from-the-earth kosher sea salt—never modern synthetic curing salts. No nitrates. No nitrites. No sugar. No artificial preservatives. After curing, each roast is slowly smoked over cherry wood, adding a subtle, balanced smoke that complements the natural flavor of the pork. This is how ham was made long before shortcuts took over—preserved with salt, then finished with real smoke. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?A firm, sliceable ham with a deep savory flavor—less sweet, more balanced, and true to traditional ham. What Makes It Different Raised on pasture and in forested areas Salt-cured using traditional methods Real kosher sea salt—not synthetic curing salts No nitrates or nitrites added No sugar, no fillers, no MSG Naturally smoked over cherry wood No water added. No “enhancements.” What to Expect This is not typical store-bought ham. Not sweet or glazed More savory and balanced Firmer texture Clean, real smoke flavor

This is our salt-cured, cherry wood smoked ham—sliced thick for easy meals, sandwiches, and quick use. It’s similar to deli ham in convenience, but that’s where the comparison ends. Our ham is made the old way using a simple wet cure with real, from-the-earth kosher sea salt—not modern synthetic curing salts.No nitrates. No nitrites. No sugar. No fillers. After curing, it’s slowly smoked over cherry wood for a clean, balanced flavor. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?A thicker-sliced, more substantial ham with a firm texture and deep, savory flavor—nothing watery, nothing processed. What Makes It Different Raised on pasture and in forested areas Salt-cured using traditional methods Real kosher sea salt—not synthetic curing salts No nitrates or nitrites added No sugar, no fillers, no MSG Naturally smoked over cherry wood Thick sliced—not shaved or processed

A classic roast—tender, flavorful, and built to feed a group. Pork loin roast is a larger, lean cut taken from along the back of the pig. It’s perfect for slow roasting, slicing, and serving as a centerpiece meal—whether that’s a family dinner or something a little more special. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?Even in a lean roast, you’ll see better texture, richer color, and pork that stays juicy when cooked right.

Rich, meaty ribs made for slow cooking. Spare ribs come from the belly side of the pig, giving them more fat and deeper flavor than baby back ribs. That extra richness makes them ideal for smoking, grilling, or slow roasting until tender. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?Well-marbled ribs with rich color and deep, satisfying flavor that holds up to smoke, seasoning, and slow cooking.

Tender, leaner ribs that cook faster and eat clean. Baby back ribs come from along the loin, making them more tender and slightly leaner than spare ribs. They’re smaller, cook a bit quicker, and are perfect for grilling or smoking when you want that classic rib experience without the extra heaviness. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?Tender ribs with a clean bite, rich color, and real pork flavor that doesn’t need to be covered up.

Rich, flavorful cut—perfect for pulled pork and slow cooking. The picnic roast comes from the lower shoulder of the pig. It’s a well-worked cut with more connective tissue and fat, which means big flavor and a tender, shreddable texture when cooked low and slow. If you’re making pulled pork, this is one of the best cuts you can use. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?A deeply flavorful roast that breaks down beautifully—rich, juicy, and exactly what you want from slow-cooked pork.

The go-to cut for tender, flavorful pulled pork. Pork butt (also called Boston butt) comes from the upper shoulder of the pig. It’s well-marbled with fat and connective tissue, which makes it ideal for slow cooking until it becomes tender and easy to shred. If you’re making pulled pork, this is the classic cut. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?A well-marbled roast that cooks down into rich, juicy, deeply flavorful pulled pork—no shortcuts needed.

Simple, versatile, and full of real pork flavor. Ground pork is one of the most useful cuts in the kitchen—perfect for sausage, meatballs, burgers, stir-fries, or anything that needs rich, flavorful meat. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?Naturally rich ground pork with better texture, better fat, and flavor that actually stands out—no seasoning required to make it taste like something. Approx.. one pound per pack. Fine ground is the standard grind. Course ground is heartier and great for sauces.

Simply seasoned. Nothing extra. Just real flavor. Our pork sausage is available as loose ground or in traditional links—ready for breakfast, grilling, or adding to your favorite meals. We keep it simple on purpose:Organic sage, organic black pepper, and Redmond Real Salt.No sugar. No fillers. No MSG. Nothing unnecessary. Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor. The result?A clean, well-balanced sausage where the pork actually comes through—savory, satisfying, and not masked by additives.