Pasture-Raised Heritage Pork from Our Farm to You

Chef Nick's Speciality Bord at Hibuscus Resturant in Dallas.
Chef Nick’s Speciality Board at Hibuscus Resturant in Dallas.

Pasture-Raised, Antibiotic and Hormone-Free; no soy, no GMO: Berkshire and Large Black / Red Waddle – Cross Pork raised by Falster Farm on Pasture 365™ near Winnsboro, TX. A Certified Wholistic™ East Texas small family farm.

The richness and texture of Falster’s Falling Star Brand pork is highly sought after by our gourmet customers and restaurant chefs in Dallas. Unlike commercial pork, Falster Paleo hogs are internally marbled with a meat that is naturally delicious, tender and darker in color. Hand fed twice a day with real raw milk, this yields a very contented hog with great intramuscular marbling, a rich flavor unmatched by any other method of swine production . . . it is my grandpa’s way, the old Normandy French way. The chefs say, “Falster pork is juicy, not juiced.”

Capt. Karl personally delivers whole hog to Paleo Customer.
Capt. Karl personally delivers whole hog to ship to New York

Contact: Nancy 903.629.3034
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You will find our pork so good; it was the featured main course in New York City cooking show (Spring of 2015) at the James Beard Foundation.

Our pigs are reared in the peaceful harmony of Falster Farm, located on the Post Oak Savannah mid-way between Quitman and Winnsboro just off SH-37. It’s in this setting that our pastured raised and clover finished beef and pork are carefully raised and daily tended. It’s this low stress environment which naturally produces the best meat possible, in the Old French style.

We will deliver the hog to a meat processing plant for your benefit.

The pork is sold by hanging weight — with live weight being approximately 250-300 lbs and hanging weight being approximately 185-225 lbs

Whole or half hog is $5.50/lb (live weight.) Cutting and wrapped is done to your

Outdoor Rotisserie, just a Great Time.
Outdoor Rotisserie, just a Great Time.

 

specifications, then it is ready for your freezer.

We also sell different cuts packaged and sold by the lbs. Some of our cuts and prices are listed below: (subject to availability) Please call Nancy at 903-629-3034.

Ground Pork – $8.25
Summer Sausage – $15.00 /lb
Pork chops, cutlets, ribs and hams – $10.00/lb

Falling Star Meats
Falling Star Meats

Bacon (Sliced, cured) – $13.75/lb
Shoulder Roast – $9.75/lb

Contact: Nancy 903.629.3034
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Also please visit our website for more photos and info about our farm at: www.falsterfarm.com

Falster Pigs on thier Pond
Falster Pigs on thier Pond

HEALTHY ANIMALS – NO ANTIBIOTICS, NATURAL SLOW GROWTH – NO GROWTH STIMULATING HORMONES, GRASS BORN REARED and FINISHED – NO FEEDLOT
CHEMICAL FREE – NO HERBICIDES, PESTICIDES, SYNTHETIC FERTILIZERS ALL, NO POISONS — CERTIFIED WHOLISTIC, ALL NATURAL – NO PRESERVATIVES

We invite your visit and appreciate to opportunity to share our farm produce with you.

Milk Fed Pig Report “Cochon de lait cru”

Along with the scientific and experiential fact that raw milk is an excellent health food for my family, I’ve also been using raw milk (JERSEY GIRLS dairy in Winnsboro Texas) to supplement our pig’s all-natural diet (“Cochon de lait cru”.) The cow is a ruminant animal, and as such converters grasses and fobs into a healthy meat and milk. Paris Reidhead in an exhaustive article titled CLA’s and Omega 3’s: Pastured Health Benefits Passed to Humans confirms and states succinctly what I (and our customers) have experienced over the last several years.

Milk from Grass Fed Cows has Hidden Benefits

Until recently, all of the experiments demonstrating the cancer – fighting properties of CLA have used SYNTHETIC CLA. To see whether the CLA that occurs naturally in cow’s milk has similar cancer – fighting properties, researchers recently compared the two. They fed one group of rats butter that was high in CLA (from raw cow’s milk) and fed another group of rats an equivalent amount of synthetic CLA. As one would expect, the natural CLA proved to be just as effective in blocking tumor growth as the man – made variety. (In both cases, cancer yield was reduced by about 50%.)

However, the rats eating the butter accumulated even more CLA in their tissues than the rats fed an equivalent amount of synthetic CLA. Researchers believe that the rats were converting another “good” fat found in the butter, trans-vaccenic acid or TVA, into CLA, providing a second helping of this cancer fighting fat.

So, here at Falster Farm, along with raising our pigs out in the pasture (I mean grass and clover fields – not a dirt lot) we also feed them grass fed raw dairy: milk, cheeses, whey, and yogurt, all of which is naturally rich in CLA’s and Omega 3’s plus other nutrients like lycine which pigs need as well as Vitamin A ( which only comes from animal sources by the way). We feed only Non-Soy, Non-GMO, Non-Medicated feed, rather, we feed all-natural peanut/forage based feed from TEXAS NATURAL FEED.

Traditionally pork raised in this manner by the French and Italian all-natural farmers is called “Cochon de lait cru” and stands alone from most other pork on the market in terms of delicate taste and supreme nutritional and health value.

Here we see one of Falster’s Red Wattle Sows with her Cochon de lait cru piglets coming in from the pastures to feed on raw dairy we collect from Jersey Girls dairy twice a week. The ducks along with the guineas hens are companions that eat up the insects and any other pest or parasite on the place. The pigs reciprocate by keeping the raccoon, possum and coyote bay.

As our many farm visitors attest, it’s a lovely and fascinating site to see the interaction of all the different species of animals. Because of this working relationship there are no flies to speak of and no smell of fecal matter or urine. The soil borne biological creatures literally consume the waste, converting it into rich beneficial humic-matter.

Over the Summer of 2013 we had 5 Interns from different parts of France it was a pleasant surprise to learn that what I thought was a new, if not novel idea of my grandmothers feeding her pigs milk was a gourmet practice in certain parts of France and Italy.  

In our opinion, this division of our farm is the very epitome of a sustainable agriculture.

Making a Pig & Pork Difference

The buying public seldom gets to meet the farmer of his food, and even more seldom have the opportunity of seeing the rearing conditions/environment his food is being reared in. The Falsters and their allied local farmer’s do all they can to encourage contact between the buying public and our species and produce; so they can see and enjoy the bio-diversity that promotes good health and great tastes.

In the rearing of Falling Star Brand pork the visiting customer can see our efforts at ensuring optimal living conditions for our animals. The scene below shows our young pigs being nourished on sweet grasses and red and white clovers on our Post Oak Savannah pastures. The pond affords lounging areas topped with shade provided by oak and sweet gum trees.

pig 1
Raw Milk Feeder for Falling Star Pigs

When consumers buy grocery store pork, they can be assured that that pork is nothing what so ever like Falster Farm’s Falling Star Brand pork. What is impressive about Falling Star Brand pigs is their gourmet taste, the result of feeding a special diet.

Factory Farms, are so unhealthy that their pigs must receive regular does of anti-biotic medications and growth hormones, which I believe are passed on to the consumer despite government approved labeling (who in their right mind can trust the government?) These big farms domicile the pig in a cage so small that the animal can hardly turn around, in an enclosed barn that stifles the olfactory.

Many Local Farms often feed large amounts of “good left over’s” and waste such as two day old bread store throw-away as well as GMO corn and wheat shorts on dirt lots.

Now, people who buy animal meat reared like this are free to do so. Bless there their hearts they have unconsciously made a decision to put their money into prescription drugs rather than quality food. Yes, we are what we eat, and eating meat is primal to the human need but eating cheap factory food is anti-primal, it is a major source contributing to the national obesity and health dysfunction.

Recognizing this, Nancy and I made the decision to rear a much better meat for our family and all those that are of like mind and consideration. Yes that means we are not feeding the world cheap nutrient worthless food. The Falster pork rearing protocol is almost unique. Read More about how we do it.

Nancy and I share this process with folks from around the world that come to intern on Falster Farm. These interns are mostly involved in the World Wide Opportunities on Organic Farms – WWOOF. It is an expense for us but we believe that the real hope for the planet isn’t some crap about a corporation doing “green” things; rather, real people learning and living how to implement sustainable farming practices that work in the real world, not on the TV advertisements.

 

 

 

Pigs Ready to Ride

Thanks for your final payment for your pampered, premium, pastured pig.

We are down to the last few days of the 2012 crop of pastured pork. While I’ve really enjoyed raising the pigs as I always do, I’ll have to admit, I’m looking forward to a break in the twice daily routine of watering and feeding them our proprietary diet of whey and dairy ration all while on sunny pasture paddocks. I tell ya, it will seem like a vacation when we are back to just our mama sows, “Rouge” and “ Scarlet” at the feed bowl. The cacophony of sound with 16 185# piggy’s waiting (demanding) to be fed is something you have to experience to believe.

Pork & Beef Cuts on display

But to you our customer and friends, maybe a dedicated pork eater, we learned early, you are continuously on a quest to find the best cuts to bless that most sacred of surfaces . . . the family grill.  Pork is King and as such has a earned a rightful place at backyard gatherings, holidays and a variety of special occasions.  But where do we find the best quality pork nowadays?  Where do we find the cuts that satisfy a dad in search of the perfect rack of ribs, a very busy mom and maybe some discriminating little appetites?

You have purchased that quality from Falster Farm’s “Falling Star Brand” Live Pork. Karl and I believe now is the time to let that best quality pork ride to the butcher shop. You know, we did a lot of research before choosing Cobbs Processing and we believe you will be as pleased (as we are) with this family run processing business. They know they stay in business by keeping customers happy and doing a good job with their desired cuts of meat. They know we are entrusting them with a lot of labor and love that has been poured into each animal that goes through their door and they will honor our efforts and bring them to completion by giving you what you ask for in custom processing.

We have set an appointment for Oct 3 to carry (transport) your pig(s) for processing in our trailer and the pigs will be butchered on the 4th and 5th

After cooling for a few days, Cobbs will begin their custom cut work for each one of our customers and we know you will get one of Falster Farm’s premium pigs, dressed just you want it.

Here is the info for you to call Cobbs Processing: 903-785-7012.

Manning Cobb or his wife Karen will take as much time as you need, answer all your questions as you complete your custom cut sheet with them over the phone.

I KNOW you will enjoy the taste and benefit from the high quality of gourmet “Falling Star Brand” pork.

Karl and I plan on having the sows bred back soon so that, Lord willing, we’ll have pork available for June, 2013.

Again, thank you for the business and your support for local, sustainable small farmers. It’s the best way to buy and eat.