“Forest-Fed” Pork Earns A Market Premium

2015 - Volume #39, Issue #5, Page #08

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Brian Bowen and his family provide “forest-fed” pork products to families, farm markets and 6 restaurants from an operation they manage on a South Florida farm.
  “We produce several types of sausage, bacon and fresh cuts from 300-lb. mature hogs,” Bowen says. “I started raising hogs in the woods when I realized there are thousands of feral pigs living on their own in nature, mostly in woodlands. I decided that if feral pigs can survive, domestic pigs should also be fine. Over 12 years, it has been very successful.”
  Bowen says domestic pigs are more than capable of foraging for their own food, and the disturbance they produce in the forest floor actually encourages new plant growth. He believes the taste and texture of their meat from forest floor nutrients is exceptional. “Our pigs are rotated among several pastures in a 60-acre woods that’s mostly oak trees and pines,” Bowen says. “We move them every few weeks to allow the pastures they’re in to recover. The pigs also receive free-choice non-gmo dry supplements. Their average rate of gain is 2.6 lbs. for every l lb. of dry feed. Pigs are raised to 300-lb. maturity in 5 to 5 1/2 months.
  “I’ve compared our production rates to confinement housing and I think we have equal or better gain,” Bowen says. The farm they manage raises Berkshires, Hampshires, Durocs and Red Wattles. Bowen purchases weaned piglets from other producers. “We start them in an open pasture so they learn what an electric fence is,” Bowen says. “We move them into the woodland paddocks when they’re at 70 lbs.” Every 3 to 7 days pigs get moved to a new lot. Bowen says the animals forage and fertilize as they go, creating an uprooted soil structure that regenerates quickly and is ideal for new forest undergrowth. They forage for about 50 percent of their nutrition, which comes from roots, nuts, young plants and acorns. Bowen says “Pigs will eat just about anything, including grubs, roots, downed branches, vines and invasive plants. They do a great job of managing the woods, but don’t hurt the trees.”
  The farm has about 100 hogs that Bowen has divided into 4 groups. They harvest 5 to 8 mature hogs every 2 weeks, producing sausage, bacon, chops, roasts and back bacon. Bowen says the pigs produce great tasting pork products, and their growing cycle is good for the forest. In 12 years the organic matter content in the woods has improved dramatically and is now at 5 percent. Bowen recently planted 100 chestnut trees and 1,000 oak trees on open land and in swales. They groomed the terrain to create the swales to hold moisture for the growing trees.
  The Bowens have 3 daughters that help with chores on Full Circle Farm, feeding cows and helping with a small herd of goats. “It’s a great lifestyle that grows healthy food now and provides a great environment for the generations ahead,” Bowen says.
   Contact: FARM SHOW Followup, Full Circle Farm, 20997 174th St., Live Oak, Fla. 32060 (ph 386 776-2770; https://fullcirclerealfoods.com).

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“Forest-Fed” Pork Earns A Market Premium HOG EQUIPMENT & IDEAS Brian Bowen and his family provide “forest-fed” pork products to families farm markets and 6 restaurants from an operation they manage on a South Florida farm “We produce several types of sausage bacon and fresh cuts from 300-lb mature hogs ” Bowen says “I started raising hogs in the woods when I realized there are thousands of feral pigs living on their own in nature mostly in woodlands I decided that if feral pigs can survive domestic pigs should also be fine Over 12 years it has been very successful ” Bowen says domestic pigs are more than capable of foraging for their own food and the disturbance they produce in the forest floor actually encourages new plant growth He believes the taste and texture of their meat from forest floor nutrients is exceptional “Our pigs are rotated among several pastures in a 60-acre woods that’s mostly oak trees and pines ” Bowen says “We move them every few weeks to allow the pastures they’re in to recover The pigs also receive free-choice non-gmo dry supplements Their average rate of gain is 2 6 lbs for every l lb of dry feed Pigs are raised to 300-lb maturity in 5 to 5 1/2 months “I’ve compared our production rates to confinement housing and I think we have equal or better gain ” Bowen says The farm they manage raises Berkshires Hampshires Durocs and Red Wattles Bowen purchases weaned piglets from other producers “We start them in an open pasture so they learn what an electric fence is ” Bowen says “We move them into the woodland paddocks when they’re at 70 lbs ” Every 3 to 7 days pigs get moved to a new lot Bowen says the animals forage and fertilize as they go creating an uprooted soil structure that regenerates quickly and is ideal for new forest undergrowth They forage for about 50 percent of their nutrition which comes from roots nuts young plants and acorns Bowen says “Pigs will eat just about anything including grubs roots downed branches vines and invasive plants They do a great job of managing the woods but don’t hurt the trees ” The farm has about 100 hogs that Bowen has divided into 4 groups They harvest 5 to 8 mature hogs every 2 weeks producing sausage bacon chops roasts and back bacon Bowen says the pigs produce great tasting pork products and their growing cycle is good for the forest In 12 years the organic matter content in the woods has improved dramatically and is now at 5 percent Bowen recently planted 100 chestnut trees and 1 000 oak trees on open land and in swales They groomed the terrain to create the swales to hold moisture for the growing trees The Bowens have 3 daughters that help with chores on Full Circle Farm feeding cows and helping with a small herd of goats “It’s a great lifestyle that grows healthy food now and provides a great environment for the generations ahead ” Bowen says Contact: FARM SHOW Followup Full Circle Farm 20997 174th St Live Oak Fla 32060 ph 386 776-2770; https://fullcirclerealfoods com

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