bringing the people behind our food to
life the thing for consumers to know as
far as an economic challenge goes is
that the pigs that the pigs that turn
into pork that you buy traditionally and
at your supermarket our pigs that are
raised in barns with lots of pigs and so
it’s it’s economies of scale and when
you raise your animals in a barn and
you’re raising a certain type of native
animal that is gets fat in a certain
amount of time and so the whole process
is very standardized when you have those
types of economies of scale the big
companies can produce pork at a lower
cost but the costs aren’t gone they just
might not be what you’re paying out of
your pocketbook there are going to be
environmental costs with raising so many
animals in such close confinement
they’re going to be economic justice
issues when you raise your animals in
such close confinement because you’re
having to pay people to go in the
buildings and and deal with these
animals on a day to day basis they’re
potentially health costs in order to
raise animals and confinement like that
you’re going to have to be that the
companies are going to be using
medically important antibiotics so what
happens when your antibiotics don’t work
anymore because antibiotics have been
overused in pork production there are
going to be animal welfare costs the
animals that are in large buildings with
thousands of other animals they’re not
getting to experience the Sun on their
back they’re not getting to be pigs
they’re not getting to be rooting in the
dirt to be rooting in the dirt getting
the nutrients that they want so just
because you might not be paying out of
pocket for your pork at the supermarket
when you’re buying conventional pork you
are paying other ways I didn’t even
mention the tax subsidies that go into
supporting from the government from your
tax dollars that go into supporting
these types of operations so my pigs the
pork from my pigs might be more
expensive largely because it’s
reflecting my true costs I don’t get
subsidies from the government my pigs
are out
I’ve had to buy specific genetics of
pigs that can be outside because my pigs
the genetics of my pigs are grossly
different than the genetics of the pigs
that are being raised in conventional
systems so my pork will be higher the
reviews of heritage pork is that it’s
it’s lightened day compared to a
supermarket pork because it has had the
opportunity the pig have had an
opportunity to suck in the sunlight and
to get what they need out of the earth
there’s a different flavor plus my pigs
aren’t couch potatoes there they’re
getting up there running around they’re
moving they’re going out and they’re
eating or the routing and they’re
running back and they’re drinking and
that movement helps make a better
quality pork than a pig that is just
spending largely all of its day laying
on a cement floor in a covered building
they really are a perfect food