“My family has been active in pork production for over 100 years. We didn’t use additives and antibiotics then, and we don’t use them now. Everything we do here–from our focus on each animal’s health to the strict standards we meet and exceed–helps remind people how pork is supposed to taste and where it comes from. We take great pride in that.”
Gary Lynch, owner.
Hazard Analysis Critical Control Point (HACCP) is a system of controls that mitigate and pinpoint where hazards may occur and enact stringent methods to prevent hazards from occurring.
SQF Level III Certified
Safe Quality Food (SQF) is focused on food safety fundamentals. Our Level III status manages risk, increases our market reach, and meets the requirements of the most stringent food safety demands.
Pork Quality Assurance(R) Plus (PQA+) is food safety and animal care certification program designed to meet the needs of restaurants, food retailers, and consumers. All products produced in PQA+ facilities have met the highest quality, safety, and animal well-being standards.
We care about…
We are committed to responsible and ethical animal welfare. We support our animals’ well-being and provide safe, high-quality facilities, feed, and care. We have to. Raising antibiotic-free pork means taking every aspect of their care, from disease-resistant buildings to their 100% vegetarian diets, to a level that defies convention. This difference matters to us, to our animals, and to our end consumers.