Whey Fed Pork
A good cheese yield is only about 20% of our fluid milk volume - this means that we produce much more whey than curd! Fortunately, we have a great outlet for this byproduct: a whey-fed pork program. Though mostly water, whey contains enough minerals, protein & fat to make a great feedstock for pigs.
Jasper Hill Farm and Pete’s Greens have joined forces; the cheesemaker and vegetable farm are working together to pasture heritage breed pigs in seasonal rotation with vegetable production and hay cropping. The goal is to utilize land more continuously while building soil instead of depleting it. Meanwhile, the pigs are taking care of leftover veggie scraps, cheese bits and whey, which gives them a more varied diet than they would enjoy if they were raised independently.
Whey-fed pork is exceptionally juicy and sweet, and a free-range lifestyle makes for lean hogs with well-marbled intramuscular fat. Pasture-raised pigs are active, curious, and hardy.
Though these pigs have traditionally fed our employees and their families, we are now beginning to sell a small number in our community as well as through VT99 Meats. Premium fresh sausages are being hand-made in a new facility located on the Pete’s Greens farm in Craftsbury. Research and development is underway for traditional products like fresh sausage, bacon, a line of cured meats, and more. Our USDA approved products are now available in local Vermont Co-ops, speciality stores and now online right here at jasperhillfarm.com/meat.
As our cheese production continues to grow, we have plans to make this an even more exciting (and delicious) part of the farm.