We are pleased to be joining Head Chef Shane Ryan from Matt's in the Market as we participate in Cochon 555 this St. Patrick's Day! One of the finest Berkshire hogs on the farm will be crafted by Ryan's team and served to a panel of judges at the Cedarbrook Lodge in Seattle. Cochon 555 is a culinary extravaganza unlike anything you might have seen. In short, 5 Artisan Chefs pair with 5 Artisan Hogs, surrounded by 5 Artisan Wines to create imaginative and inspiring cuisine based on the template that is quality pork. We are excited to be entered into our third Cochon 555 and look forward to the fun.
We mill our own feed on-farm and source Non-GMO ingredients from local farmers and processors in the Willamette Valley. This creates a flavorful and regionally unique flavor to our feed and our pork. Instead of corn we use wheat. We also use local flax and camelina meal to ensure our pork is full of healthy omega-3's. This tasty formula is the perfect complement to the pasture where the piggies also chow on roots, greens, and the occasional worm. The result is flavor and curing quality that you cannot get anywhere else!
Simply put, curious and free pigs tend to be Agents of Change. As such, these creatures really have a place in annual crop rotations and organic agriculture. Glad to lend a helping snout, the pigs "hog down" cull vegetables and left-over weeds from the prior crop. The pigs toss loose soil back and forth as they set off on their "mission" to snack down and clear the land from the prior vegetable crop. When they are done rooting, they have left the soil soft and added plenty of fertility for the next crop.
Do you want to get closer to happy hogs and see Mosaic Farm in motion? Contact us for a tour and we would be glad to show you around. You won't be able to resist a tinge of joy and inspiration as you see pigs treated with respect and raised the way they were meant to be...with plenty of room to romp and run.