On the edge of the prairie where Minnesota, Iowa and South Dakota all meet, our network of independent family farmers is raising delicious pork, using humane and sustainable agricultural practices and state-of-the-art genetic breeding.
 Simply put, our method of raising pigs which we call the Pipestone System™, keeps our producers on their family farms. Our veterinary clinic and a small central management team coordinate this system, and ownership lies in the hands of our 200+ member family farmers.
It’s important to us that our family farmers receive a fair return for their investment of their time and money, and this system provides that lifeline. As hog production has become dominated by a handful of corporate farms, family farms are threatened with extinction. At the turn of the century, there were about five million hog producers. That number has dwindled to fewer than 100,000 today.
In groups of ten, neighboring family farmers jointly invest in a central sow barn, where market hogs are bred from superior sows and boars. Careful consideration is given to selecting genetic strains that produce pork that is consistently high in quality. The pigs are weaned at three weeks of age, and then raised on our family farms until ready for market at 24 to 26 weeks. By eliminating the labor-intensive breeding-to-weaning stage from individual operations and using the most up-to-date genetic research and the careful husbandry of independent family farmers, our system enables its member farms to raise pork of extraordinary quality.
Our pigs eat only fresh, locally grown corn and soymeal. They never receive growth stimulants or other hormones, and antibiotics only in case of illness. We fertilize with natural hog waste, which we plow back into our corn and soybean fields to replace depleted nutrients, in accordance with responsible environmental practices.
The Pipestone System’s™ quality bundle - proper genetics, healthy diet of soy for protein and corn for energy, and a low stress environment - gives our pork its deep rosy-pink color, succulent texture and exceptionally rich meaty flavor.
Each sensory attribute has a scientific basis in fact. Dark rose color is due to less acidity (or higher pH) than in conventional pork. Higher pH allows greater capacity to hold flavorful juices. Lipid content or intra-muscular fat results in marbling that assures richness in flavor.
We take pride in producing pork and we are eager to share our story. Contact us for more information. |
