Why Our Hogs Love Our Hens!

Monica McLendon

While eggs are available through our online store and Atlanta Whole Foods locations, the farm is also following our zero-waste doctrine and treating our pigs with healthy, pasture-raised, calcium-rich eggshells which are not perfect for sales.

Know Your Farmer: Dylan DeSutter - Assistant Hog Production Manager

Laura Mortelliti

Pig Paddocks

Laura Mortelliti

Iberian Pastures First Slaughter, Butcher and Fresh Cuts Available

Laura Mortelliti

The delicacy Iberian Ham (Jamón ibérico) is one of the highest quality cured hams in the world. Jamón ibérico is characterized by its long aging period (24-48 months), rich red color, ample marbling, and complex, sweet, nutty flavor. Iberian Ham must be sourced from the meat of only one breed of pig: Black Iberian Pigs. This breed is unique in its genetic ability to produce oleic acid-rich, exceptionally marbled meat. 

Meet Mary, Queen of Brussels (Sprouts)

Angela Huffman

As we kick off the Fall season of our Community Supported Agriculture (CSA) program, we are excited to introduce you to one of our organic garden managers, Mary Bruce! We love the way Mary involves herself in so many different functions at White Oak Pastures: she’s also a leather craftswoman, a biodiesel chemist, and she oversees our pastured rabbit and honeybee programs. She is smart, engaged, and always has great ideas for making improvements on the farm. Meet Mary, and catch up on what she’s up to this Fall!

White Oak Pastures: Nose-to-tail, farm-to-door

Jenni Harris

We believe our farm is one-of-a-kind. We’re fiercely proud of our vertically integrated system, which allows us to raise animals on pasture, slaughter and butcher them in our USDA-inspected on-farm abattoir, and ship them directly to the well-informed consumers who want to support this type of agriculture.

Day in the life of John Pedersen, Hog Manager, midwife to the sows

Angela Huffman

Photo by Laura Mortelliti

White Oak Pastures goes non-GMO

Angela Huffman

For years, we have wanted to make the change to non-GMO feed for our poultry, pigs, and rabbits, but we struggled to find a feed mill that could handle our volume. Recently, we were able to find a supplier to consistently deliver non-GMO feed to White Oak Pastures, and we are proud to announce that our poultry, eggs, pork, and rabbits are now non-GMO and verified by the Non-GMO Project.

Flavor of Georgia: Chef Reid’s pastured chorizo sausage

Angela Huffman

This week, White Oak Pastures’ Chef Reid was a finalist in the 10th Annual Flavor of Georgia contest hosted by the University of Georgia. Our pastured Chorizo Sausage was showcased in the Meat & Seafood category, and made it to the top three of 12 contestants. Products were judged on flavor, texture, ingredient profile, and how well the products represent Georgia.

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