Pigs on pasture = better pork

Most pigs today are raised entirely indoors and are fed a diet of corn and soybeans. Pigs raised outdoors on pasture and in wooded areas are able to eat a diverse diet of plants, insects and nuts, in addition to being fed silage and grain. They are exposed to sunshine and are able to forage, run, jump and root in soil. This results in healthier animals ... and more nutritious food for people as well.

Studies show the nutritional value  of pork from pastured pigs that consume grass and forage is higher than pork raised from conventionally-raised pigs. 

Less saturated fat, more heart-healthy polyunsaturated fats.

{Better Fat Quality}  {Increase in Nutrients}

> Replacing saturated fats with polyunsaturated fats is associated with reduced blood levels of total and LDL cholesterol. 

> Studies suggest that replacement reduces the risk of cardiovascular disease, including heart attacks,  strokes, and related deaths.

Lower ratio of omega-6 to omega-3 polyunsaturated fats.

> Omega-6 fats are generally more inflammatory than omega-3 fats.

>Research suggests a lower ratio of omega-6 to omega-3 fats is more desirable and may improve cognitive function and reduce the risk of many chronic diseases,  such as cardiovascular disease and cancer. 

Higher levels of Vitamin D and Vitamin E

> Vitamin D helps to protect against osteoporosis and heart disease 

> Vitamin E is an antioxidant that protects cells from free radicals.

Compared to conventionally-raised pork, pastured raised hash up to:

2.4x more omega -3 fats

60% lower omega-6:omega-3 ratio 

1.3x Higher polyunsaturated:saturated fats

2.8x more vitamin D

2x more vitamin E