At Seven Sons, we understand that our customers want to make healthy, ethical, and sustainable food choices, and we’re here to help. Sustainable agriculture isn’t a marketing ploy. It’s a way of operating deeply embedded into everything we do.
Through rigorous protocols, we stand by our commitment to heal the land, ensure the humane treatment of our animals, and provide our customers with the highest-quality meat.
Many pork brands manipulate food labels for products like bacon, sausage, and pork tenderloin with terms like natural or humane. This is known as greenwashing, which is dishonest and makes these products seem more green than they really are.
Regenerative-focused farms like ours make it possible for conscientious consumers to enjoy pork without compromising their values.
Let’s explore how we raise sustainable pork today.
Seven Sons' Commitment to Sustainable Pork
Sustainable pork production, for us, means taking care of our pigs through responsible stewardship of the land, ethical treatment of the pigs throughout their lives, humane harvesting, and environmentally sound waste management.
Here’s a closer look at the protocols we follow:
Sustainable Land Practices
Pigs are emotionally and cognitively intelligent creatures that thrive when given lots of green space to roam, root, play, and rest. However, concentrated animal feeding operations (CAFOs) confine pigs in small gestation crates too small for them to even turn around.
Our hogs are raised on open green pastures where we follow regenerative grazing practices. Here are a few pics of life for hogs on our farm, including a selfie with Blake, the 1st son.
Every 30-60 days, Bruce (the 6th son) and the farm production team move our pigs from one section of pasture or forest to another, where they root and browse on nutrient-rich soil. This process helps to build the animals' health and resilience while enhancing the carbon sequestration ability of the soil, preventing manure and parasite load buildups, and tackling environmental degradation.
Using regenerative agriculture techniques, we prevent the need for environmentally harmful synthetic fertilizers, pesticides, and herbicides on our pastures.
This alone is a reason many customers decide to start buying from our farm. But, there’s a lot more value we bring to the table to produce heritage pork and other proteins sustainably. So, let’s continue.
Ethical Practices in Pork Production
Sustainability and ethics go hand in hand. We care for our animals, and that means we care for the environment they live in.
Social Living Conditions
From the beginning of their lives to harvesting, we put our animals’ well-being first. Our sows give birth in outdoor farrowing/birthing huts or indoor community farrowing shelters. By ensuring piglets spend more time with their mothers, litters are spread out, giving sows more time to recover.
Once our piglets are weaned, they typically weigh around 45 pounds and return to roam the pastures, where they can live and root freely, with no threat of alterations, such as teeth or tail clipping, and no nose rings.
Years ago, we once operated a conventional factory hog farm. So we know from direct experience that alterations like these are standard practice to prevent injuries and to prevent animals from cannibalizing each other in crowded conditions.
Humane Harvesting
When it comes to harvesting, we keep ethics front of mind. We humanely harvest our animals at small, family-owned abattoirs that we’ve established incredible working relationships with for over a decade. We ensure our animals are comfortable with provisions for water and space to rest. To avoid unnecessary stress or panic, we render our livestock immediately unconscious by stunning them.
Not only is our approach kinder, but the meat is better. Calm animals before harvesting have less lactic acid in their muscles. Higher levels of lactic acid (associated with stress) cause muscles to contract and reduce the tenderness of the meat.
In addition, studies show pasture-raised animals can have much higher proportions of omega-3 fatty acids, vitamins, and minerals than conventionally-raised hogs.
Natural, Healthy Diet: Free of Antibiotics
To further ensure quality and hardiness, we focus on heritage pork breeds—this means we don’t need to administer antibiotics or growth promotants. Instead, we raise our animals naturally with wholesome nutrition, resulting in ethically-sourced meat that’s better for your health and the planet.
Industrial farming practices often include the preventative use of antibiotics to reduce the risk of infection in animals raised in confinement. Overuse of antibiotics is a public health concern that contributes to the development of antimicrobial resistance, essentially antibiotics becoming less effective over time.
Addressing Environmental Concerns
Many consumers are becoming increasingly conscious of the carbon footprint of the meat products they consume. Pork can be part of a sustainable diet – you just need to be intentional about where you buy it from.
The sustainability of pork depends heavily on the processes and practices farmers follow during the agricultural lifecycle.
While regenerative farming practices are proven to improve soil health and reduce greenhouse gas emissions, practices like over-tillage, overgrazing, and mono-cropping degrade soil health – harming the environment.
Waste Management in Pig Farming
Another sustainability concern consumers have regarding pork is what pig farms do with waste.
Lagoon systems to manage waste like manure and urine are common practice for CAFOs, though not all use them. These systems collect and store the waste in large, open-air pits or ponds, which release dangerous pollutants into the air and groundwater.
To mitigate these risks, farms like ours use sustainable manure management practices. By rotating animals outdoors continuously and keeping them in low-density groups, we enable even manure distribution while reducing the likelihood of high concentrations of manure buildup.
Plus, when our hogs are provided shelter (like you see above) during extreme winter weather, we combine manure with sources of carbon bedding like straw or wood chips. As long as manure is combined with enough carbon, it won’t leach. In addition, we maintain ecological equilibrium by regularly seeding our pastures with specific plants that are ideal for metabolizing nitrogen.
Sustainable Pork vs. Other Meats
When looking to live a sustainable lifestyle, you might be wondering what meat is best. It’s less about the type of meat and more about how the farm produced it.
For example, all beef has a misunderstood and ill-informed reputation for having a negative environmental impact, the mass production of fatter cows, and overcrowded and unhealthy conditions at CAFO feedlots.
If you’ve been following us for any time at all, you know that's utter nonsense and it’s possible to produce beef sustainably like we do. As our good friend says,” It’s not the cow, it’s the HOW.”
That being said, most pork (and chicken, too) continues to be produced unsustainably.
The challenge for pork brands moving toward sustainable pork production is that most of a hog's diet must come from grain feed rations, most commonly a mix of corn and soybeans.
For pork to be produced sustainably, for the long term, the entire pork community need to remain diligent in focusing on sourcing non-GMO grains.
More specifically, we need to source non-GMO grains from crop farmers focused on regenerative soil-building practices that sequester carbon, reduce water runoff, increase water infiltration rates, encourage biodiversity, and reduce dependency on any fertilizer and chemical inputs.
When you purchase pork, beef, and chicken from regenerative-focused farms like Seven Sons, you can be confident that you're making the most sustainability-minded choice.
Order our delicious, pasture-raised sustainable pork today, and play a part in shaping the sustainable farming industry of the future.
